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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

Pantherina ,
  • Soy sauce
  • flax seed oil in tomato sauce
  • lime juice
  • yeast extract

Vegans know how to cook haha

ClockworkOtter OP ,

Kinda have to when you can’t cheat by adding butter, cheese or bacon to everything.

Pantherina ,

cheese, damn cheese.

Omnivores make noodles with literally nothing and just put cheese on it

chef

ClockworkOtter OP ,

I suppose at least vegan cheese is getting much better

BonesOfTheMoon ,

I had a vegan cheese charcuterie board last summer and it was a delightful thing.

Pantherina ,

Its okay but expensive or ugly.

You can hack it for various purposes from normal ingredients

ClockworkOtter OP ,

Ugly? Dairy cheese ain’t exactly handsome.

Pantherina ,

Like full of aroma. But vegan cheese is always less ick than cow milk with antibiotics, pus and more.

There literally is a max amount of pus allowed in milk, for a reason.

ktowner15 ,

I recently started grinding spices by hand with a mortar/pestle and salt/pepper mills, and it really made a difference. Now everything smells very nice, which really made all of the food I prepare much better. Less of a secret ingredient, but it’s usually better to always have fresh spices / ingredients on hand (if possible)

Pulptastic ,

I grow and dry my own herbs, jar the whole leaves, and grind them as needed. It does help.

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

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

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.

Mouselemming ,

For chicken or beef pot-roasted with vegetables, apple juice. I started doing it when recipes called for wine but I had little kids and no money.

BruceLee ,

Doesn’t it ferment when you heat it? I don’t know much about chemistry.

explore_broaden ,

No, the heat would kill any yeast that could ferment it. Also it’s usually pasteurized so it won’t ferment.

Mouselemming ,

No, because you’re heating it to oven temperatures, not just keeping it slightly warm. If it were cool enough to ferment the juice, the meat would be breeding botulism or e coli or something.

EssentialCoffee ,

Seems like a red grape juice would be closer.

Mouselemming ,

For some reason that Concord Grape flavor is just overwhelming for me. Apple is a more neutral flavor. I started with apple because it was what I had on hand, but tried grape and went back to apple. It doesn’t add the purple color, but as with wine, the fruit sugars caramelize to aid browning.

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.

MilitantVegan ,

Beans (usually black beans, but I’ve been looking more into other varieties lately), lentils, peas, soy curls, tofu, tempeh, tvp, rice, oat groats, barley, quinoa, bulgur, amaranth, other grains I can’t remember at the moment, and seitan: wherever most people would use mutilated body parts.

https://lemmy.world/pictrs/image/fd64d530-b2f8-4dce-a58f-019842de0d92.jpeg

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

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.

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!

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.

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?

rektdeckard ,
@rektdeckard@lemmy.world avatar

I just tried making sugar cookies, adding black sesame powder and replacing a portion of the butter with sesame oil. These cookies slap.

ClockworkOtter OP ,

Oh! I like that idea!

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