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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

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.

Bakkoda ,

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

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

SpruceBringsteen ,

Vanilla pudding mix in the dough for cinnamon rolls.

For the brown sugar cinnamon filling, sub some of the sugar out for honey. If you pick a honey with a unique taste, anyone who has them will be unable to pinpoint what makes yours so good.

solarvector ,

That sounds interesting!

How does the vanilla pudding mix work? What is it replacing?

zalgotext ,

I’m pretty sure boxed pudding mix is mostly cornstarch, sugar, maybe some powdered milk or powdered eggs, flavoring, and then dyes and preservatives. If you just dumped a box of pudding mix into a basic lean dough (just flour, water, salt, and yeast), you’d end up with something close to a typical enriched dough (lean dough plus stuff to make it sweeter, more tender, etc). Obviously the sugar and flavorings are gonna sweeten things, and the cornstarch might have a tangzhong-like effect where it traps water, leading to a softer, moister, more tender finished product. It’ll also probably interfere with gluten formation, which will also lead to a softer, more tender dough.

To figure out what it could replace, let’s consider what’s in a “normal” cinnamon roll dough first. Commonly a typical cinnamon roll dough is basically brioche dough, so a lean dough enriched with eggs, a touch of sugar, and a healthy amount of butter. Egg yolks, sugar, and butter all interfere with gluten formation and lead to a softer dough, while egg white might lend a bit of structure, but realistically is mostly just contributing water.

So the most obvious thing that’s being replaced is the sugar. If the pudding mix contains some sort of powdered dairy product, that might lend some dairy flavor, but you’d still need some sort of fat. If the pudding mix contains powdered egg, that might lend some egg flavor, but powdered egg has less fat than fresh, so again you may need to supplement there as well. If the pudding mix contains cornstarch, I’d consider lessening the amount of flour in the dough to make sure it’s still at the right hydration level.

Note: I’ve never done any of this myself, so this whole thing is basically just an educated guess 😅

SpruceBringsteen ,

This pretty much nails it, especially the bit about gluten development. You’d really have to work this dough to make it springy (which isn’t what I’m after in mine). They’re more moist than your typical dough. And a lot of dough recipes don’t call for vanilla, which is a good addition imo.

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.

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.

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.

cambionn ,
@cambionn@feddit.nl avatar

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

PancakeBrock ,

New Mexico hatch Green chilies on everything.

SharkEatingBreakfast ,
@SharkEatingBreakfast@sopuli.xyz avatar

New ice cream topping idea!

PancakeBrock ,

Green chili ice cream is pretty great

SharkEatingBreakfast ,
@SharkEatingBreakfast@sopuli.xyz avatar

Suspicious that this is a trick, but I can’t say I’m not intrigued.

PancakeBrock , (edited )

hatch-green-chile.com/…/hatch-green-chile-ice-cre…

If you can’t buy fresh and roast them I recommend the young guns brand of diced hatch chilies

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

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).

ThatWeirdGuy1001 ,
@ThatWeirdGuy1001@lemmy.world avatar

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

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

card797 ,

Instead of salt I use Tony Chachere’s seasoning. This is a staple in EVERY Louisiana household, so you know it’s the real deal.

TheRealKuni ,

I do love me some Tony Cachere’s, but have you ever tried Slap Ya Mama? I actually prefer it over Cachere’s as Cajun seasoning goes. Both are great though!

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