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BruceLee ,

Vinaigre. Acidic, without much taste.
Also don’t underestimated how far away a pinch of sugar can bring you. A 1/3 of a pinch part portion isn’t unhealthy as long as your not already consuming huge quantity of it from other sources.

ClockworkOtter OP ,

Balsamic vinegar hits both of those

BruceLee ,

Maybe, but not every dish needs both, so I keep my cider vinaigrer, that is on the sweeter side by the way.

altima_neo ,
@altima_neo@lemmy.zip avatar

When I make my pico de gallo, I use key limes instead of regular limes. Tastes more authentic.

Adm_Drummer ,

Define authentic taste for me.

altima_neo , (edited )
@altima_neo@lemmy.zip avatar

Tastes like how I remember it tastes in Mexico vs how it tastes in the US

0ops ,

Jesus, lol, for some reason you’re getting interrogated for this take. I don’t get lemmy sometimes

altima_neo ,
@altima_neo@lemmy.zip avatar

Yeah I don’t get it. I’m talking about Mexican food here. So one would assume authentic would refer to the flavors of it’s origins, vs something like at a taco bell or something. Am I supposed to feel ashamed of my Mexican heritage or something?

FellowEnt ,

Recently discovered the wonders of yeasty flakes, never thought to put it in sauces (only sprinkles) so I will give this a go, thanks!

My ultimate sprinkly pasta topping is a mixture of grated cheese, crushed Salted crisps, yeast flakes, fresh basil, hot sauce, and Japanese shichimi.

ininewcrow ,
@ininewcrow@lemmy.ca avatar

How much do you use? Like in a 2 liter pot of pasta sauce

I’ve got a lot of yeast flakes I keep for popcorn but there is so much of it that I don’t know how else to use the stuff

ClockworkOtter OP ,

I’d say with flakes you can probably start with a tablespoon for your 2l pot, and go up or down from there depending on how you find it.

ininewcrow ,
@ininewcrow@lemmy.ca avatar

Neat … thanks for the help … I’ll definitely try it for my next batch

smileyhead ,

I just add dill and Vegeta to everything.

theshatterstone54 ,

Even chocolate mousse???

smileyhead ,

Okey, almost everything.

Asafum ,

https://feddit.nl/pictrs/image/a9e0520e-8ec4-4010-a1ba-d0e6ad464b4a.jpeg

TastyWheat ,

This thread is fucking awesome and I’m gonna try lots of these.

My Ukranian mate showed me the ways of vegeta. No, not the anime character, the seasoning. Put that shit on fried eggs and never look back.

Actually you can add it to lots of stuff. But eggs were the first thing I experienced it with.

Asafum ,

I had no idea that was a real thing! I saw Vegeta mentioned in another comment and thought it was a typo lol

Addv4 ,

Smoked paprika. It throw it in a lot of stuff you wouldn’t guess it was in, as it adds a little bit of a smokey flavour.

Donebrach ,
@Donebrach@lemmy.world avatar

Been on a huge S. Paprika kick lately. Not sure why I never thought to use it before. It’s basically works wonders on anything (where appropriate)

Deconceptualist ,

It’s quite good even just on popcorn.

Addv4 ,

Even where you wouldn’t think it is appropriate. I make pizza crusts from scratch, and sometimes I put a bit in the dough to give it some flavour.

Donebrach ,
@Donebrach@lemmy.world avatar

Sounds delicious (in dungeon) and wholly appropriate—really what I mean’t was savory things. I don’t think it’d be good in, say, lemonade (then again, maybe it would be?).

ThatWeirdGuy1001 ,
@ThatWeirdGuy1001@lemmy.world avatar

If the recipe calls for ground beef I’ll usually swap it for ground sausage.

ferrent22 ,

Adding half a bag of butterscotch chips sprinkled on the top of box brownie mix. I get tons of compliments like it’s the best thing in the world (and it is arguably much better than without the butterscotch).

frauddogg ,
@frauddogg@lemmygrad.ml avatar

A quarter-dash of cinnamon in ground or minced beef. Enhances the savory notes of the rest of your seasonings and broths. (Haven’t tried this with pork yet; but considering the existence of molé, I expect it to work with chicken too.)

PraiseTheSoup ,

A quarter-dash? Isn’t a dash already almost nothing? So a quarter dash of cinnamon is what, three or four individual grains or cinnamon powder?

frauddogg ,
@frauddogg@lemmygrad.ml avatar

You have a very conservative definition of ‘dash’; for me, a dash is like a third a tablespoon bc I don’t rigorously measure; I just shake until it tastes right.

cambionn ,
@cambionn@feddit.nl avatar

Wijko saté sauce. It goes with almost anything. I’ll have no shame in it. My Asian partner does.

cynar ,

I quite like cottage pie (or shepherds pie, depending on my mood). I’ve found mixing sweet potato into the mashed potato topping makes a HUGE difference. Only 1/4 to 1/3 is needed, anymore and it can be overpowering.

Wirrvogel ,

Tomato sauce and everything hot tomato, especially if you use canned tomatoes, needs a bit of sugar. It makes it 100% better. It does not make it sweet, but all the flavors of the tomato just pop while otherwise it is only sour and bland.

ClockworkOtter OP ,

Have you tried balsamic vinegar? The thick, syrupy version? Adds that bit more than just sugar.

Of course, it can be fucking expensive so definitely a luxury.

schrodingers_dinger ,

Mirin! And other stuff you’d find at Chinese, Korean, Japanese, Thai, Vietnamese, etc stores. Like the different types of sauces and ingredients you can get from them can often mix very well with traditional American foods.

cogman ,

Salt :D

Lots of home cooks are shy with seasoning in general (but especially salt). While not impossible, it’s fairly hard to over season stuff.

That’s why if you ever look at “miracle season alls” the first ingredients are usually something like “Salt, pepper, garlic powder, onion powder”.

If you want to be amused, look at these ingredients lists. Often the only difference is what food coloring is used.

For example.

www.heb.com/product-detail/…/172479

MentalEdge ,
@MentalEdge@sopuli.xyz avatar

I’ve also found that coarser salt works WAY better for certain stuff.

If it is too fine, for some stuff you have to use a ton or it just disappears, and I don’t really like the result. But if you get the stuff that comes in giant crystals, that’s fantastic for steaks/chicken, stuff where you lay it onto the surface of something to season it. It’s like uneven salt lets you have spots that are way saltier than what would be enjoyable if you salted the whole thing that much, and it ends up tasting better than the same amount of salt applied more evenly.

Sauces, or anything where I want it dissolved, is the only time I use the fine stuff anymore.

cogman ,

I’m pretty much the same way, though I do throw in a bit of fine salt on occasion for the iodine content. I don’t eat a ton of seafood which makes getting the rda of iodine difficult.

EssentialCoffee ,

While not impossible, it’s fairly hard to over season stuff.

I disagree here. Unless you’re used to overseasoned food already, it’s pretty easy to be heavy handed on the salt.

cogman ,

Yes and no.

Some salts are easier to work with than others. Kosher salt, in particular, is fairly hard to over season with because you can visually see just how much you’ve thrown onto a steak or such. Fine salt, on the other hand, is a lot easier to over season with.

But then it also depends a lot on the dish. Sauces are really hard to over season. The sea of fluid can absorb a fair amount of salt before it’s noticeable. Meats are similar. A steak can have a snow covering of kosher salt and it won’t really taste super salty.

Bread, on the other hand, will be noticeably worse if you throw in a tbs of salt instead a tsp.

But salt wasn’t specifically what I was thinking when I wrote that. Herbal seasoning garlic, rosemary, thyme, sage, etc, generally won’t overpower a dish if you have too much of them. Especially if you aren’t working with the powdered form. (Definitely possible to over season something with garlic salt/powder).

Bakkoda ,

Almost all of my barbecue rubs have black garlic salt/pepper. Make it myself.

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