Asklemmy

47982 readers

364 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 6 years ago

MODERATORS

[email protected]

246

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

submitted 1 year ago by [email protected] to c/[email protected]

338 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] 86 points 1 year ago (3 children)

Acid. Lemon juice, lime juice, vinegar, and/or wine. Salt and acid make the existing flavors fucking pop.

For anything cheesy, add a touch of nutmeg. Not enough to identify it, but enough to know that something changed.

Taste as you go.

[–] [email protected] 3 points 1 year ago (1 children)

Nutmeg is great in creamed spinach as well

[–] [email protected] -3 points 1 year ago

I have a different secret ingredient in my creamed spinach.

[–] [email protected] 5 points 1 year ago (1 children)

Agree with acid. Fuck nutmeg though, I'm tired of sauces with nutmeg. It does not give it a je ne sais quoi, it just makes it taste like fucking nutmeg.

[–] [email protected] 6 points 1 year ago (1 children)

That's just too much nutmeg.

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

Correct, and that's my problem with it: it gets abused too often, so it's on my "this is why we can't have nice things" list.

[–] [email protected] 1 points 1 year ago

I had to learn to not go overboard with nutmeg, because it's a very strong flavor that quickly overpowers a dish and when it does, it doesn't taste nice. But in the correct quantity on the right dish, it's brilliant.

[–] [email protected] 20 points 1 year ago (2 children)

Funny story. My partner was making mince meat a little while back and instead of adding nutmeg they accidentally added cinnamon. Actually turned out really good!

[–] [email protected] 3 points 1 year ago

Cinnamon is awesome on pepperoni pizza; throw it on before baking.

[–] [email protected] 13 points 1 year ago

Moroccans (and probably others) use cinnamon in savoury dishes like tagines and stuff, so not a terrible mistake to make!