Asklemmy

43970 readers

1291 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
[email protected]: a community for finding communities

~Icon~ ~by~ ~@Double_[email protected]~

founded 5 years ago

MODERATORS

[email protected]

245

What's your secret ingredient that makes your version of a common dish better than anyone else's? (lemmy.world)

submitted 8 months ago by [email protected] to c/[email protected]

315 comments fedilink hide all child comments

Mine probably isn't that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 12 points 8 months ago (3 children)

Nutmeg is a criminally underutilized spice, and a little goes a long way. Damn-near everything I cook gets a little bit of nutmeg.

If what you're cooking tastes like it's missing something but you can't quite put your finger on what it is, in my experience most of the time it's acid. My go-to way to add that is with a good squirt of yellow mustard.

A little bit of cocoa powder finds its way into a lot of darker colored savory dishes like stews and such

[–] [email protected] 4 points 8 months ago (2 children)

I am always put off a bit when I notice nutmeg where it doesn't belong, like in chili. I love it in fall sweets and maybe on roasted squash but that's about it.

[–] [email protected] 2 points 8 months ago (1 children)

Yeah… putting nutmeg in everything sounds fucking awful.

[–] [email protected] 2 points 8 months ago

Have to agree here. I am not a picky eater, and love just about everything, but nutmeg does not sound at all like something I'd enjoy slipped into dishes. OP I'd be cautious about this one

[–] [email protected] 1 points 8 months ago

How can you not like nutmeg in your mashed potatoes?

[–] [email protected] 2 points 8 months ago

Always, ALWAYS, opt for the nutmeg nut. It keeps surprisingly long and you can make them last up to 2 years with regular use.

[–] [email protected] 2 points 8 months ago

Nutmeg... Can't stand the stuff personally, especially when people put it in white sauces for Italian dishes. It's OK in sweet desserts.