re: What are some of your non traditional cooking techniques?

Paprika in everything

Extra garlic powder and onion powder on top of Cajun seasoning. Always. More flavor and no salt added.

Fresh herbs at the end of cooking (parsley, rosemary etc)

A teaspoon of roux in canned vegetables like green beans.

Making my own dry rubs for bbq with brown sugar and whatever I’ve got in the cabinet

Brining my chicken (always brine chicken)

Two heaping spoons of tomato paste in a really dark and Smokey chicken and sausage gumbo. You can’t see it once it dissolves, but the acidity added makes the flavors explode. (Salt, fat, acid, heat) so many people leave acid out of their stews and gumbos

Salting any beef I buy right when I get home and throwing it in the fridge for at least three hours. Preferably 24 hours. This adds SO much flavor without over-salting. The salt permeates into the meat and then extracts the excess.