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.
Quote:
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
Quote:
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.
Quote:
In comment 14849777 Kev in Cali said:
Quote:
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
Quote:
In comment 14849777 Kev in Cali said:
Quote:
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.
Quote:
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.
Quote:
In comment 14849783 montanagiant said:
Quote:
In comment 14849777 Kev in Cali said:
Quote:
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.
Quote:
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
Quote:
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.
Quote:
In comment 14849623 montanagiant said:
Quote:
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.
Quote:
In comment 14850355 adamg said:
Quote:
In comment 14849623 montanagiant said:
Quote:
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
Quote:
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
Quote:
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.