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Fondots ,

Nutmeg is a criminally underutilized spice, and a little goes a long way. Damn-near everything I cook gets a little bit of nutmeg.

If what you’re cooking tastes like it’s missing something but you can’t quite put your finger on what it is, in my experience most of the time it’s acid. My go-to way to add that is with a good squirt of yellow mustard.

A little bit of cocoa powder finds its way into a lot of darker colored savory dishes like stews and such

Pulptastic ,

I am always put off a bit when I notice nutmeg where it doesn’t belong, like in chili. I love it in fall sweets and maybe on roasted squash but that’s about it.

thorbot ,

Yeah… putting nutmeg in everything sounds fucking awful.

Tuggles ,

Have to agree here. I am not a picky eater, and love just about everything, but nutmeg does not sound at all like something I’d enjoy slipped into dishes. OP I’d be cautious about this one

Numhold ,

How can you not like nutmeg in your mashed potatoes?

johannesvanderwhales ,

Nutmeg… Can’t stand the stuff personally, especially when people put it in white sauces for Italian dishes. It’s OK in sweet desserts.

KingThrillgore ,
@KingThrillgore@lemmy.ml avatar

Always, ALWAYS, opt for the nutmeg nut. It keeps surprisingly long and you can make them last up to 2 years with regular use.

undergroundoverground ,

Bog standard “all purpose seasoning” in mac n cheese. Just elevates the whole thing.

johannesvanderwhales ,

What is all purpose seasoning?

GunValkyrie ,

myforkinglife.com/all-purpose-seasoning-recipe/

johannesvanderwhales ,

I’ve never heard of doing this and it seems extremely strange to me. If I want onion flavor in a dish I would typically chop up an onion.

sunbeam60 ,

Hello Mr Europe. Please may I introduce you to Mr USA?

sunbeam60 ,

Sugar.

People are far too afraid of it. Add a tablespoon to bolognaise: Instant improvement.

Also, balsamic vinegar. There’s very few savory dishes that aren’t improved by a table spoon.

Also, Worcestershire Sauce. Can’t deny the umami.

And yes, nutritional yeast.

reverendsteveii ,

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.

eclipse ,

This book helped me out significantly:

www.saltfatacidheat.com

BonesOfTheMoon ,

Sliced watermelon with Tajin spice is the food of the gods.

nutsack ,

piss

EmoDuck ,

Now guys, hold it with the downvotes, maybe they have a point. Nutsack, which dishes specifically do you think are improved by piss?

nutsack ,

soda water with piss

RootBeerGuy ,
@RootBeerGuy@discuss.tchncs.de avatar

Emoduck, you just wanted to get hurt, right?

qevlarr ,
@qevlarr@lemmy.world avatar

Here’s an opposite example: When making lasagna, leave out the bechamel sauce. No more soggy mess

eatthecake ,

NO

EmoDuck ,

Your comment almost made me faint like a posh Victorian aera woman.

Lasagna is like sex. There will be a soggy mess at the end but it’s sorta worth it

qevlarr ,
@qevlarr@lemmy.world avatar

Lasagna and sex do not belong in the same sentence, I feel so sorry for you 🙏Your comment is worse than soggy lasagna

Laggindragon ,

C20H25N3O

slowwooderrunsdeep ,

This is an American problem, but I discovered Amish butter a while back and haven’t looked back.

It has a slightly higher fat content closer to European butter (85% vs 80% for the regular store stuff), so everything you make tastes better. Eggs, cookies, steak, potatoes- it improves them all. I can get it fairly easy from a local co-op and it’s the same price as regular butter, but that depends on where you are in the country.

BradleyUffner ,

I lived in Lancaster / Lebanon, the heart of Amish country, for over 30 years and have never heard of “Amish butter”.

1hitsong ,
@1hitsong@lemmy.ml avatar

I suppose there they just call it “butter.”

EmoDuck ,

Only one way to find out. If there are any Amish in this thread please respond and share your experiences

1hitsong ,
@1hitsong@lemmy.ml avatar

😆

slowwooderrunsdeep ,

https://lemmy.world/pictrs/image/55f689b4-c5ea-466c-ace4-9e3e66bb9adf.jpeg

This stuff? Comes in 1 lb or 2 lbs logs? Maybe a different brand or packaging?

Idk what you call it but I’ve seen it at Acme now.

BradleyUffner ,

Interesting. I’ve never seen that before. I’ll have to keep an eye out for it.

RIPandTERROR ,
@RIPandTERROR@sh.itjust.works avatar

Cum

Burn_The_Right ,

I heard about this on Milk Street Radio.

SoleInvictus ,
@SoleInvictus@lemmy.world avatar

This you?

TheControlled ,

Hungarian paprika and MSG

HopFlop , (edited )

Half a teaspoon of mustard to any creme-based sauce. People dont think it will taste good but once you try it… Doesnt matter if you dont like mustard on its own. But it just adds that different flavor, similar to how salt changes it, without wanting the dish to taste like salt.

Fedop ,

And it helps the emulsion! Keeps everything thick and creamy.

EmoDuck ,

I do a similar thing but with horseradish. Just a hint of it is enough to improve the sauce

thebardingreen ,
@thebardingreen@lemmy.starlightkel.xyz avatar

Butter - I use it in pizza dough, taco meat, stir fry…

I know what brands of garlic powder to use. Nothing beats fresh garlic, but a pinch of the good stuff is worth 10 shakes of supermarket brand crap.

EmoDuck ,

I had a phase where I was really into making rice “the authentic way”. Wash it, soak it, boil it in exactly proportioned amount of water, etc. Then I realized that I can instead just add a shit ton of butter and turn the side dish into the main dish

dirtySourdough ,

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

loweffortname ,
@loweffortname@lemmy.blahaj.zone avatar

Not to discount your rice idea, but isn’t this essentially the directions for Rice-A-Roni?

DarkShaggy ,

It completely is and it completely works wonders.

johannesvanderwhales ,

You do similar with risotto too.

MadBob ,

Your “secret recipe” is risotto.

tsonfeir ,
@tsonfeir@lemm.ee avatar

MSG. It’s amazing.

wildbus8979 ,

Great minds… ;)

Teknikal ,

Honestly improves everything I add to any type of meat or sauce.

wildbus8979 ,

Put it on your popcorn too!

wren ,
@wren@sopuli.xyz avatar

Why have I never thought of this? I use MSG everywhere I can and this never occurred to me - thank you!

d00phy ,

Try Greek Seasoning on popcorn. Has MSG, and a bunch of other goodness.

vankappa ,

what’s MSG?

LucasWaffyWaf ,

My sugary gonads

Dirk ,
@Dirk@lemmy.ml avatar

MSG is the king of flavor!

the_dopamine_fiend ,
@the_dopamine_fiend@lemmy.world avatar

Metal Sear Golid

Pea666 ,

Make Shit Good

d3Xt3r ,

Mobile Suit Gundam

CarbonIceDragon ,
@CarbonIceDragon@pawb.social avatar

Monosodium glutamate. Makes things taste more savory. Also causes furries to make in-jokes about family unfriendly topics.

muffedtrims ,

MSG

johannesvanderwhales ,

Basically a salt that triggers pure umami flavor. It’s an easy add for dishes where you don’t want to use another umami booster like worcestershire or fish sauce.

OhmsLawn ,

Along those same lines: Chicken bullion powder with MSG.

ClockworkOtter OP ,

I really need to grab a pack next time I hit the local Asian supermarket.

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