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EmoDuck ,

Ground fennel seed.

People use it for chicken, fish and broth and it’s great in all of them but it realy shines in salads.

I used to be just like you, not really liking salads. They were always just a side dish or something to eat when I wanted to be “healthy”. But that changed when I started adding fennel seed.

Now, whenever I make salad I start by adding a ton of FS, think “shit, I added too much”, sit down to eat it only to get back up amd add more.

BonesOfTheMoon ,

That’s a lovely idea.

johannesvanderwhales ,

I’ve found diced fennel bulb to be a good aromatic, too.

sharkfucker420 ,
@sharkfucker420@lemmy.ml avatar

I hate hate hate fennel. Idk what it is about it but i hate it 😭. To each their own i suppose

EmoDuck ,

Then I strongly encourage you to try fennel seed. It’s an entirely different flavors all together

sharkfucker420 ,
@sharkfucker420@lemmy.ml avatar

Hmmm, maybe i’ll give it a shot. Ive only ever had it twice, once infused into alcohol and the other in soup.

undergroundoverground ,

Bog standard “all purpose seasoning” in mac n cheese. Just elevates the whole thing.

johannesvanderwhales ,

What is all purpose seasoning?

GunValkyrie ,

myforkinglife.com/all-purpose-seasoning-recipe/

johannesvanderwhales ,

I’ve never heard of doing this and it seems extremely strange to me. If I want onion flavor in a dish I would typically chop up an onion.

sunbeam60 ,

Hello Mr Europe. Please may I introduce you to Mr USA?

feedum_sneedson ,

Balance acidity, that’s pretty much how to make every sauce delicious. Per OP’s suggestion, that free glutamate punch also helps.

homain ,

hominy in chili

Bakkoda ,

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

MonkderZweite ,

Scrambled eggs. Add some cream and onion.

d00phy ,

When I make quesadillas, I put a thin layer of this really good chipotle sauce on the tortilla before I start adding the ingredients. Plus, butter for browning the tortilla always trumps cooking spray. Finally, when browning the meat, there’s a sweet and spicy sauce I’ll put in the pan along with some honey to finish browning the meat. Adds a layer of sticky goodness.

TheAnonymouseJoker ,
@TheAnonymouseJoker@lemmy.ml avatar

Black salt. Pair with any fruit.

RecallMadness ,

A splash of milk (probably any dairy?) in stews and meat based sauces just before serving.

randombullet ,

Dashi. Makes dishes get a lot of umami.

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.

CaptPretentious ,

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

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.

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~

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