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unlucky , (edited )

I don’t know about “better”, but I’ve been experimenting with adding bitter chocolate to my indian curries. The thinking being, some masalas are a bit like mole if you squint (yes, I know most moles don’t actually contain chocolate). Balancing out the bittersweetness has been challenging, especially given that the tomatoes I can get around here are already quite sweet. It also affects how much lemon juice or amchoor is needed. I’m not quite convinced yet that it’s a good idea lol.

KRAW ,
@KRAW@linux.community avatar

Feels like you should use cocoa powder or instant coffee/espresso instead. Seems like you’re trying to add bitterness, but the fact that the chocolate you are adding also has sugar, it is making things more challenging to balance.

unlucky , (edited )

Yeah, cocoa powder is what I am planning for the next attempt. I keep forgetting to pick some up at the supermarket. Coffee sounds interesting, though I’m typically not a fan.

KRAW ,
@KRAW@linux.community avatar

I use it in Japanese curry all the time. The goal is not to make it taste like coffee, but add a bit more boldness.

ClockworkOtter OP ,

Cocoa is such a strong taste; from my experience you probably want to start with less than a teaspoon and gradually go up while testing regularly.

spittingimage ,
@spittingimage@lemmy.world avatar

Salt, butter and garlic. But I have a feeling my secret ingredients aren’t all that secret.

MentalEdge ,
@MentalEdge@sopuli.xyz avatar

It’s not that wild, but I absolutely LOVE blue cheese in a burger.

ClockworkOtter OP ,

Yeah, that’s one of those combos I just don’t get to experience any longer.

CaptPretentious ,

I find a lot of dishes are just better with oregano.

KISSmyOS ,

Monosodium glutamate

CaptPretentious ,

Uncle Roger approved

4am ,

Fuiyoh!

Aviandelight ,
@Aviandelight@mander.xyz avatar

Old Bay in home made hamburger mix. Only do it if you’re using an 80/20 mix because the flavor stands out too much if you use lean hamburger.

Aviandelight ,
@Aviandelight@mander.xyz avatar

Old Bay in home made hamburger mix. Only do it if you’re using an 80/20 mix because the flavor stands out too much if you use lean hamburger.

d3Xt3r ,

Garlic chilli powder. An Indian mate of mine introduced me to this condiment and it changed my life. I add a few pinches of it to most of my dishes now (noodles, pasta, pizza, sandwiches, fried rice, stir-frys and of course curries) - and it elevates then to the next level. (I love spicy food btw so this may not be for everyone, but for me it opened up a whole new world).

agent_flounder ,
@agent_flounder@lemmy.world avatar

Yum. Not sure if it is the same stuff or comparable but my lazy-ass guac is basically mashed avocados and Lawry’s Fire Roasted Chili and Garlic Powder and it is quite yummy with chips.

This stuff:

https://lemmy.world/pictrs/image/2b68b8fc-663d-4017-952a-0ac9ee9ceb95.png

d3Xt3r ,

It’s not quite the same but the basic idea is similar. The Indian version also adds lentils, cumin and coriander seeds, maybe other stuff too (like curry leaves) depending on the recipe/brand.

Here’s a basic recipe: cookwithrenu.com/wprm_print/7215

Advanced version: myspicykitchen.net/ellipaya-karam-garlic-dry-chil…

Hazzia ,

Mayo in cupcakes.

ClockworkOtter OP ,

As a filling?

Xatolos ,
@Xatolos@reddthat.com avatar

https://reddthat.com/pictrs/image/f1f025f4-90fa-4d99-8aed-5704e408c320.jpeg

Hazzia ,

No lol, in the normal mixing ingredients. Makes them extra moist for extra long

reddig33 ,

Tried this in cornbread once because I was out of eggs. It was gross.

scytale ,

Other than MSG - garlic powder, lemon pepper, paprika, and gochugaru. Almost everything I cook has those 4 put in, with only the lemon pepper reduced if citrus is not part of the dish.

ClockworkOtter OP ,

Not heard of gochugaru - how did you come across it?

scytale ,

We usually cook asian food at home, and gochugaru is a staple in Korean dishes. Since it’s basically just red pepper, it works on almost anything. It also adds a bit of flavor (other than spice) that I can’t really describe, but it’s mild enough that it doesn’t ruin the dish you’re making.

ClockworkOtter OP ,

Might give it a try. We’re still trying to build our toddler’s appreciation of spice up.

verity_kindle ,

Heavy cream.

sbv ,

Butter.

frickineh ,

Couldn’t tell you. Every time I make something really good that’s worth repeating, the recipe is immediately wiped from my mind forever. It’s like some monkey’s paw curse that I can only make the thing the most delicious way once.

Also, butter.

ClockworkOtter OP ,

I get the same. I make something that everyone says is delicious and I genuinely have no idea how much of what went in. I guess it just comes with knowing the basics well enough.

BlackPenguins ,

That’s why I’m designing a recipe app where I can keep notes etc for everything I make.

Breezy ,

I have the same issue with seasonings. I can never remember how much of what i used to make a perfect dish. With all the smart things being made, what we need are smart seasoning containers, just think after a long cooking you sit down to eat and can pull up an app to see you used 2 grams of this 5 grams of that. You mark the dish then next time you’re cooking you pull up the app and it reminds you on how much to use.

ArtVandelay ,
@ArtVandelay@lemmy.world avatar

You could weigh the containers before and after

Breezy , (edited )

Im to dumb and lazy too do that. Hence why smart containers would be nice.

frauddogg ,
@frauddogg@lemmygrad.ml avatar

Never measure. Just throw. You know you’ve seasoned it enough when the spirits of your ancestors step in.

Agent641 ,

I still pine for that ham bone soup I drunk-made after Christmas that one times.

ininewcrow ,
@ininewcrow@lemmy.ca avatar

The other secret ingredient is … time

Often I’ll make something and it doesn’t quite taste that great immediately after making it … especially tomato based recipes

Then when you let it sit for a day … it tastes a whole lot better the next day.

frickineh ,

True. A lot of sauces are the best in leftovers, but every time, I’m like, “no, this doesn’t taste right, it’s not good, mom taste it and help me,” and then she’s like, “yeah dummy, it’s been on the stove for 5 minutes, give it some time.” I’m not patient.

ryathal ,

Tomatoes are shy and take time to work into a dish. That’s why I like to have my sauce simmering before I start the water when making pasta.

John_McMurray ,

Bolognese, i’ll have that simmering for 2-3 hours before i even think about starting the spaghetti,

Kindness ,

the recipe is immediately wiped from my mind forever

You guys are getting recipes? Jk.

Smell, taste, and timing are the keys to great food. Take a whiff and add what’s missing.

Methodical testing is for sharing results after you have a solid grasp of what tastes good.

John_McMurray ,

either that, or it only tastes so good the first time, even if your recreate it exactly.

wesker ,
@wesker@lemmy.sdf.org avatar

Love.

gramie ,

Ever since I dropped a hot tray of food on the floor, fresh out of the oven, my wife has said that I season my food with hate, and it still tastes pretty good.

stealth_cookies ,

A lot of these are adding umami to dishes. For an umami bomb that doesn’t taste like any particular ingredient you can blend together soy sauce, fish sauce, and tomato paste in smaller amounts and add the to your dish.

cowfodder ,

Dry yellow mustard powder in mac and cheese. Not the fiery English or Chinese stuff, just boring American yellow mustard.

CarbonIceDragon ,
@CarbonIceDragon@pawb.social avatar

I just add a bit of bottled mustard, about half a teaspoon to a box of mac I find to be good, too much more and you start to taste the mustard distinctly.

Adding a bunch of black pepper to it also does good things in my opinion

SpaceNoodle ,

Nah man, Coleman’s is the one and only.

Brutticus ,

I use about 2 teaspoons of dijon, and then also something spicy, like Cayanne Pepper.

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