Butter. Butter. More butter. More butter, more better
this post was submitted on 19 Mar 2024
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I don't know about "better", but I've been experimenting with adding bitter chocolate to my indian curries. The thinking being, some masalas are a bit like mole if you squint (yes, I know most moles don't actually contain chocolate). Balancing out the bittersweetness has been challenging, especially given that the tomatoes I can get around here are already quite sweet. It also affects how much lemon juice or amchoor is needed. I'm not quite convinced yet that it's a good idea lol.
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Other than MSG - garlic powder, lemon pepper, paprika, and gochugaru. Almost everything I cook has those 4 put in, with only the lemon pepper reduced if citrus is not part of the dish.
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Ground fennel seed.
People use it for chicken, fish and broth and it's great in all of them but it realy shines in salads.
I used to be just like you, not really liking salads. They were always just a side dish or something to eat when I wanted to be "healthy". But that changed when I started adding fennel seed.
Now, whenever I make salad I start by adding a ton of FS, think "shit, I added too much", sit down to eat it only to get back up amd add more.
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Beans (usually black beans, but I've been looking more into other varieties lately), lentils, peas, soy curls, tofu, tempeh, tvp, rice, oat groats, barley, quinoa, bulgur, amaranth, other grains I can't remember at the moment, and seitan: wherever most people would use mutilated body parts.
Pumpkin pie. Add cardamom.
Bog standard "all purpose seasoning" in mac n cheese. Just elevates the whole thing.
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Unsweetened cocoa powder in my chili. I'm not sure how common/uncommon that is, but everyone I've ever told looks at me like I'm crazy, right before asking for a 4th bowl. At least Alton doesn't think I'm crazy.
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Here's an opposite example: When making lasagna, leave out the bechamel sauce. No more soggy mess
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Sliced watermelon with Tajin spice is the food of the gods.
Worcestershire sauce in tuna. It is delicious.
hominy in chili
Dashi. Makes dishes get a lot of umami.
Salt, butter and garlic. But I have a feeling my secret ingredients aren't all that secret.
Add two or three tablespoons of sugar when you're making a batch of salsa, just a tiny hint of sweetness is all it takes~
Scrambled eggs. Add some cream and onion.