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.