When I make quesadillas, I put a thin layer of this really good chipotle sauce on the tortilla before I start adding the ingredients. Plus, butter for browning the tortilla always trumps cooking spray. Finally, when browning the meat, thereβs a sweet and spicy sauce Iβll put in the pan along with some honey to finish browning the meat. Adds a layer of sticky goodness.
this post was submitted on 19 Mar 2024
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Well as a Hispanic, I'm obligated to say adobo, sazon and or sofrito...
But cumin is fire in a lot of things too... Like wanna add flavor but no salt? Sprinkle in a lil cumin. Mac n cheese with cumin is a vibe.
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I just tried making sugar cookies, adding black sesame powder and replacing a portion of the butter with sesame oil. These cookies slap.
Oh! I like that idea!
A splash of milk (probably any dairy?) in stews and meat based sauces just before serving.
Dashi. Makes dishes get a lot of umami.
Not sure if secret, but most people express surprise when I tell them I add unsweetened cocoa powder and brown sugar to my chilli con carne.
I remember adding cocoa to a curry once then spending an hour trying to correct for it. Now I realise I should have just added sugar?
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MSG in everything except eggs. Doesnβt go well with eggs for some reason.
In my experience it goes well with eggs too!
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Marmite.
Actually my friends recipe.
Root beer float: Ingredients: Root beer, vanilla ice cream and just a touch of Kalua.
My favorite nothing to do today coffee is coffee, shot of Grind espresso rum, and kahlua as creamer
Coffee and Baileys π₯°
Sounds delish.
Oregano. π€« Donβt tell anybody Andy.
I feel like this is a reference or an in joke?
It was an episode of Andy Griffith.
Generally, salt or MSG. I find people tend to under-season their dishes, and not layer flavors as they cook.
MSG comes in many forms: cheese, tomato, mushroom, fish sauce, soy sauce, Worcestershire sauce... MSG powder.
I'm not taling Uncle Roger portions here. Just a teaspoon of the naturally occurring stuff, a couple splashes of the sauces, or just or a pinch of straight MSG is all it takes to add a bit of savory depth to a dish. I get good feedback about my cooking. Occasionally I overdo the salt, but no so much as to render it inedible. It helps to move the table wine along.
Back incollege, I was a waitress at an Italian restaurant. A lady came in ordered a dish with lots of tomato in it, then demanded I tell the chef she was allergic to MSG, in an accusatory way. What she didn't know is that I was going to school for a medical based degree, and recently had a professor go off about how MSG is in tons of foods naturally and not to believe the craze about it being bad for you.
"Oh my gosh! You're allergic to MSG!?! I'm sorry, but all tomatoes contain MSG. Please choose another dish" ... "I'm sorry, ma'am but mushrooms have MSG in them too. I'll talk to my chef and see what suggestions he might have."
She changed her tone "I'm not allergic, I just don't want it added... it's bad for you... blah blah"
I didn't get tipped, but it was hella satisfying to passive- aggressively educate her.
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Not an ingredient necessarily, but I toast rice with spices before cooking it. I throw some oil and garlic in the pot I'm going to cook the rice in, then put in the rice and (for mexican-like dishes) garlic powder, onion powder, chili powder, cumin, a little oregano, a little cayenne pepper, and salt. I mix that all up continuously over medium heat for a couple minutes, then I add the water and cook the rice. It makes an incredible difference in taste
Your "secret recipe" is risotto.
Not to discount your rice idea, but isn't this essentially the directions for Rice-A-Roni?
It completely is and it completely works wonders.
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