Asafoetida and curry leaves. Not exactly secret, but skipping these will make my food taste bland. Also chopping curry leaves will add more flavour.
this post was submitted on 19 Mar 2024
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Do you use fresh or dried curry leaves?
Both. Although dried ones stay longer and are easier to crush by hand.
Good to know since dried are much easier for me to get hold of.
A pinch of cosmo canyon salt
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.
That or dark chocolate. I'm amazed this is still a "secret"
A little bit in your curry can also slap
Cocoa in your chilli, chilli in your coffee, all sorts going on in this thread
If the recipe calls for tofu (and you are not vegan), use Paneer, almost always an improvement.
But if you are vegan then for god's sake marinade it and give it a quick blast in the oven or air fryer to firm it up a bit more.
Garlic on grilled cheese.
Dry sherry in tomato sauce, soups, or anything with beef in it.
Sherry is good stuff. I use a lot of port in savory dishes too.
Sugar.
People are far too afraid of it. Add a tablespoon to bolognaise: Instant improvement.
Also, balsamic vinegar. Thereβs very few savory dishes that arenβt improved by a table spoon.
Also, Worcestershire Sauce. Canβt deny the umami.
And yes, nutritional yeast.
Sliced watermelon with Tajin spice is the food of the gods.
everything about my life changed when I realized that if something tastes like it needs salt but adding salt doesn't help, it needs acid.
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