Over the years I've had several go to spices, herbs, oils, food enhancers that I've embraced. They were all "secrets" in that I used them in my kitchen and never noticed them being widely used. Just wondering if the rest of you have secrets that you have learned to cook with and had success with.
I'll start with my absolute favorite ... fennel pollen. I use it on fish, game, poultry, steak and avocado along with sea salt, olive oil, and another favorite secret "grains of paradise." It has a serene herby anise/fennel flavor to it.
Phatbrew -- I have to admit -- I use a lot of curry, cumin and garlic -- very important spices in the repertoire
That, and I like to eat them whole and raw, but that's just me. I had an anchovy epiphany in Sevilla, Spain a number of years ago.
That, and I like to eat them whole and raw, but that's just me. I had an anchovy epiphany in Sevilla, Spain a number of years ago.
I like that idea, I might just steal that one!!! I’ve always liked them in a Caesar salad!!! Also very true Gidiefor!!!
Staples for me.
That, and I like to eat them whole and raw, but that's just me. I had an anchovy epiphany in Sevilla, Spain a number of years ago.
interesting Del -- Never heard of that before -- but I understand food epiphanies in Spain. I make a Romaneso sauce with Anchovies that I like a lot - goes great with roasted cauliflower -- I'll have to get you over the recipe.
Hey montana -- how do you use it?
Not really a secret ingredient but my new favorite is Szechuan peppercorn. I'm addicted to the numbing sensation. Going to make spicy szechuan chicken tonight and really going to turn it up.
Roasted Cauliflower with Anchovy Sauce - ( New Window )
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Worth every penny of the $14 it costs, last a long time because a little goes a long way. Much more flavor than Truffle Oil
Hey montana -- how do you use it?
The only thing I don't use it with are Asian dishes
The only thing I don't use it with are Asian dishes
Definitely going to try that
MSG got a bad rap because of the Chinese food scare. I don't use Accent or anything, but I do use Cavenders which includes MSG, which is probably why its so awesome.
another Chie Sauce eh ---- Dan, how do you use it?
Looks good! Thanks gidie. Hope you are well. We are sheltering in place in Dutchess County (you've been here) until further notice.
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I use it on Eggs, Soups, Pizza, In meat rubs...Etc..
The only thing I don't use it with are Asian dishes
Definitely going to try that
You will like it
Where do you buy it?
otherwise it depends what I'm making, not one simple go-to secret.
Oh and I heard you can drink it too.
That Greek season long is great. Have t seen it in a while in Florida. Doubt I will now
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I know, I know--I started using it this past year and it makes nearly everything taste better. I had done some research and determined to my own satisfaction that there was nothing harmful about it. So I tried a small bottle. Now I'm buying it in 5 lb bags. Great for meats, amazing for vegetables. The only real drawback is that everything tastes so much better that I'm getting fatter.
MSG got a bad rap because of the Chinese food scare. I don't use Accent or anything, but I do use Cavenders which includes MSG, which is probably why its so awesome.
My daughter and I put Cavender's on most everything. And I use it liberally in almost all homemade marinades.
^^^^ First ingredient I thought of when I read the thread title, but it's nowhere near the secret it was 15 years ago. My favorite is the La Morena brand (orange can with the woman on it). There are others, but I think it has the best flavor. I open a few cans at a time, and puree them, then all you need to do is spoon it into, or on anything.
1. a pinch of curry in some dishes were you would not expect curry and where the primary flavor is coming from somewhere else.
2. Dark cocoa powder (small amount) in various dishes creates an interesting element.
3. Brining sometimes is the secret ingredient used. Try to brine a chicken cutlet before making chicken parm for example.
Also vanilla extract and/or a dash of almond extract in pancakes or waffles
otherwise it depends what I'm making, not one simple go-to secret.
I had the bottle in my hand when I was going to say the same product! Great for pico/salsa's, and rubbed/smoked chicken.
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Got a tub in the fridge. Better than bouillon.
Asian grocer
Where do you buy it?
Anchovy paste is a great for adding umami to a dish. I add it when I make Hamburgers and it rocks it
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Really like the anchovy idea...and as one who doesn't like anchovies by themselves; I think I'd hold off on the salt, and add some of these to seafood dishes for unique taste.
Anchovy paste is a great for adding umami to a dish. I add it when I make Hamburgers and it rocks it
A little Worcestershire is great with beef too, probably due to the anchovies.
Well Bill you win my vote for the first person to suggest something that might truly be a "secret" ingredient by dint that you suggest doubling it in ANY recipe it's called for.
I probably double, triple or quintuple it when called for, and perhaps more interestingly, insert it is small almost inoccuous amounts in recipes that. DON'T CALL for garlic at all, like fettuccine alfredo...
But my real secret ingredient, or Moe appropriately my secret class of ingredients, is acidity. Typically it's just a squeeze of fresh lemon or lime juice, but any form of acid works: citrus juices, vinegars (try adding a splash of balsamic vinegar to almost any stew) or even, if you have a winemaker hanging around your kitchen, some powdered tartaric or citric acid.
Great wines taught me that acid balance is a key to greatness in all things culinary, or even gustatory.
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In comment 14849777 Kev in Cali said:
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Really like the anchovy idea...and as one who doesn't like anchovies by themselves; I think I'd hold off on the salt, and add some of these to seafood dishes for unique taste.
Anchovy paste is a great for adding umami to a dish. I add it when I make Hamburgers and it rocks it
A little Worcestershire is great with beef too, probably due to the anchovies.
Absolutely
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In comment 14849777 Kev in Cali said:
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Really like the anchovy idea...and as one who doesn't like anchovies by themselves; I think I'd hold off on the salt, and add some of these to seafood dishes for unique taste.
Anchovy paste is a great for adding umami to a dish. I add it when I make Hamburgers and it rocks it
A little Worcestershire is great with beef too, probably due to the anchovies.
I always do Worcestershire with beef. I put a little in hamburgers also.
Not really a secret ingredient, but I love this Thai Green Curry paste. I've been making a simple version of Ton Kha Gai at home. One can of green curry paste, one can of coconut milk, added to about 6 cups of chicken stock, along with the cooked chicken, and a whole bunch of collard greens. I love it. Of course you can add more ingredients like fish sauce, lime juice, cilantro, sugar et., but I've been making the simple version a lot lately. (I like the red as well, but use it differently)
+1
Agreed with anchovies — sounds strange but try searing pounded-thin chicken breasts in a pan with olive oil, anchovy, garlic, dill, and a squirt of lime. Wow.
anything he coughs up would have to be quarantined
Been using it for decades. Especially good on a roast chicken, with a few other (ssshhh, secret) ingredients.
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Stop commenting on other people's secrets and cough up YOURS!
Not really a secret ingredient, but I love this Thai Green Curry paste. I've been making a simple version of Ton Kha Gai at home. One can of green curry paste, one can of coconut milk, added to about 6 cups of chicken stock, along with the cooked chicken, and a whole bunch of collard greens. I love it. Of course you can add more ingredients like fish sauce, lime juice, cilantro, sugar et., but I've been making the simple version a lot lately. (I like the red as well, but use it differently)
well, that's just traditional Jersey Shore ... :-)
I come from an Italian family and for Christmas Eve, one of the seven fishes is always anchovies and olive oil on top of orange slices. I can see my wife not going for that - but it is delicious.
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In comment 14849783 montanagiant said:
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In comment 14849777 Kev in Cali said:
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Really like the anchovy idea...and as one who doesn't like anchovies by themselves; I think I'd hold off on the salt, and add some of these to seafood dishes for unique taste.
Anchovy paste is a great for adding umami to a dish. I add it when I make Hamburgers and it rocks it
A little Worcestershire is great with beef too, probably due to the anchovies.
Absolutely
As others mentioned anchovie paste/fish sauce/Worcestershire, adds that playful higher note fermented salty umami taste. Its more complex than simply MSG and salt.
Now Mike and Maryland once made me and the missus a roast lamb with anchovy paste, olives, and served with artichokes. Maybe I was drunk, but it was amazing. I’ll see if I can get him to post it.
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Worth every penny of the $14 it costs, last a long time because a little goes a long way. Much more flavor than Truffle Oil
never heard of this one. Is it made with real truffles? I can't stand the artificial truffle flavor used in most oils.
adam -- this is what the ingredient list is according to the company that makes it:
natural flavor, carob powder, salt, black summer truffle, flavors
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Really like the anchovy idea...and as one who doesn't like anchovies by themselves; I think I'd hold off on the salt, and add some of these to seafood dishes for unique taste.
Anchovy paste is a great for adding umami to a dish. I add it when I make Hamburgers and it rocks it
Awesome call! I'm stealing this.
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In comment 14849623 montanagiant said:
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Worth every penny of the $14 it costs, last a long time because a little goes a long way. Much more flavor than Truffle Oil
never heard of this one. Is it made with real truffles? I can't stand the artificial truffle flavor used in most oils.
adam -- this is what the ingredient list is according to the company that makes it:
natural flavor, carob powder, salt, black summer truffle, flavors
Thanks gidie. Hmm... flavor is probably artificial. It might be a better bet than the oil though.
Makes a great flavorful burger and helps the meat stay moist even when overcooked - which I often flub with burgers.
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In comment 14850355 adamg said:
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In comment 14849623 montanagiant said:
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Worth every penny of the $14 it costs, last a long time because a little goes a long way. Much more flavor than Truffle Oil
never heard of this one. Is it made with real truffles? I can't stand the artificial truffle flavor used in most oils.
adam -- this is what the ingredient list is according to the company that makes it:
natural flavor, carob powder, salt, black summer truffle, flavors
Thanks gidie. Hmm... flavor is probably artificial. It might be a better bet than the oil though.
No, it's real black truffle ground up. Just a couple of dashes is all you need...So damn good
Let me know what you think when you get it
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That's sounds awesome. I'm adding that to the cart.
Let me know what you think when you get it
mine arrived today -- have to try it out tonite on some taters
I use it on Veggies and Fish at times
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be used for?
I use it on Veggies and Fish at times
I use it a lot. It's kind of like a more mild oregano.
Seconded