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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.

wildbus8979 ,

MSG.

tsonfeir ,
@tsonfeir@lemm.ee avatar

🥰

MrVilliam ,

Acid. Lemon juice, lime juice, vinegar, and/or wine. Salt and acid make the existing flavors fucking pop.

For anything cheesy, add a touch of nutmeg. Not enough to identify it, but enough to know that something changed.

Taste as you go.

governorkeagan ,

Funny story. My partner was making mince meat a little while back and instead of adding nutmeg they accidentally added cinnamon. Actually turned out really good!

ShareMySims ,

Moroccans (and probably others) use cinnamon in savoury dishes like tagines and stuff, so not a terrible mistake to make!

boatswain ,

Cinnamon is awesome on pepperoni pizza; throw it on before baking.

lemmyng ,
@lemmyng@lemmy.ca avatar

Agree with acid. Fuck nutmeg though, I’m tired of sauces with nutmeg. It does not give it a je ne sais quoi, it just makes it taste like fucking nutmeg.

MrVilliam ,

That’s just too much nutmeg.

lemmyng ,
@lemmyng@lemmy.ca avatar

Correct, and that’s my problem with it: it gets abused too often, so it’s on my “this is why we can’t have nice things” list.

Pringles ,

I had to learn to not go overboard with nutmeg, because it’s a very strong flavor that quickly overpowers a dish and when it does, it doesn’t taste nice. But in the correct quantity on the right dish, it’s brilliant.

Mouselemming ,

Nutmeg is great in creamed spinach as well

SatansMaggotyCumFart ,

I have a different secret ingredient in my creamed spinach.

Moonguide ,

Roasted garlic and/or roasted bone marrow. Soups, meat rubs, compound butters, whatever. The depth of flavours those two things add by themselves is amazing.

knightly , (edited )
@knightly@pawb.social avatar

Add two or three tablespoons of sugar when you’re making a batch of salsa, just a tiny hint of sweetness is all it takes~

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?).

hitmyspot ,

Parmesan in mashed potato. Not enough to be cheesy, just for some unami. Also using grainy mustard.

Brutticus ,

I like Sour cream in mashed potatoes, but this sounds heavenly. Do you use grated or flaked?

hitmyspot ,

Little bit grated in is all you need. That’s the beauty of cooking with flavour enhancers, you can use more or less depending on how you like it.

My husband sometimes uses mayonnaise. If he told me in advance, I’d have turned up my nose at it, but it worked quite well and I only found out after tasting.

Dianoga ,

Cinnamon. Goes well with more savory things than I ever expected.

ClockworkOtter OP ,

What’s the most left field dish you add it to? Funnily enough, cinnamon in chilli was what I had in mind when I made this post!

Dianoga ,

Taco/nacho meat is the one that comes to mind. I use it in other things as well but my mind has very helpfully gone blank…

natecox ,
@natecox@programming.dev avatar

Worcestershire sauce in tuna. It is delicious.

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).

dumples ,

Soy sauce makes everything better. If there is some kind of sauce or broth just add a little bit. The extra salt and umami flavor elevate everything. Doesn’t matter the cuisine. It goes great in burgers

Dirk ,
@Dirk@lemmy.ml avatar

Basically this.

Just add soy sauce. BAM!

reddig33 ,

Soy sauce is like half your daily salt intake in one serving, unless you buy the low sodium version.

dumples ,

Yup. That’s why you add a little to a whole pot. It’s a flavor enhancer. Besides anything you make is way less than anything you get premade

KingThrillgore ,
@KingThrillgore@lemmy.ml avatar

Worcestershire Sauce. It adds umami (anchovy drippings), smokiness (tamarind and molasses), acidity (vinegar), and salinity (anchovy drippings).

Donebrach ,
@Donebrach@lemmy.world avatar

One of my favorite lazy-ass, basic meals is a pork chop with garlic mashed potatoes and a bowl of Lea & Perrins Worcestershire sauce to dip a fork of both in.

ogmios ,
@ogmios@sh.itjust.works avatar

A small splash of amaretto in macaroni and cheese. Only about a cap full, or one teaspoon, gives it an amazing sweet and salty flavour.

I discovered this incredible recipe one night when I was preparing some mac-n-cheese only to discover I was completely out of milk, and had to substitute the next best liquid I had on hand.

ClockworkOtter OP ,

Okay, that is definitely out there! I’ll try to remember that next time we have amaretto and are making mac n cheese!

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.

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.

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