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What is your secret ingredient that brings a recipe over the top
Posted on 5/25/19 at 5:44 pm
Posted on 5/25/19 at 5:44 pm
if you care to share it 
This post was edited on 5/25/19 at 5:46 pm
42
Posted on 5/25/19 at 5:49 pm to nateslu1
balsamic vinegar
Posted on 5/25/19 at 5:49 pm to nateslu1
Butter
Posted on 5/25/19 at 5:52 pm to nateslu1
Patience
Posted on 5/25/19 at 6:00 pm to nateslu1
Korean Gochujang
quote:
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment
Posted on 5/25/19 at 6:02 pm to Soul Gleaux
Umami flavor - soy sauce, fish sauce, MSG, tomatoes, mushrooms, etc.
A touch of acid at the end for seafood, soups, gumbos, etc.
Learn to season so that it enhances the dish, but the seasoning is low enough that it is not identifiable to the taster.
ETA: I think it helps to have a little touch of all the taste sensations in a dish. Sweet, savory, sour, bitter and salt. See above. It needs to be subtle.
A touch of acid at the end for seafood, soups, gumbos, etc.
Learn to season so that it enhances the dish, but the seasoning is low enough that it is not identifiable to the taster.
ETA: I think it helps to have a little touch of all the taste sensations in a dish. Sweet, savory, sour, bitter and salt. See above. It needs to be subtle.
This post was edited on 5/25/19 at 6:05 pm
Posted on 5/25/19 at 6:03 pm to nateslu1
fish sauce
Posted on 5/25/19 at 6:16 pm to nateslu1
Garam Masala.
I add it to smothered chicken, turkey necks, roasted cauliflower, lentils, and tons of other dishes.
I add it to smothered chicken, turkey necks, roasted cauliflower, lentils, and tons of other dishes.
Posted on 5/25/19 at 6:35 pm to The Levee
quote:
balsamic vinegar
Or any vinegar.
I use balsamic, malt, tarragon, cider, red wine and champagne but I use plain white most often. A capful or bit of a splash wakes up a lot of dishes.
Posted on 5/25/19 at 6:35 pm to nateslu1
a pinch of fresh ground wasabi depending on the actual dish
Posted on 5/25/19 at 6:36 pm to Degas
Crème fraiche
Posted on 5/25/19 at 6:36 pm to nateslu1
Salt, knowing how to season properly can make all of the difference in the world. Not too little & not too much. Just enough to accentuate the natural flavors and enhance the taste of your food.
Too many people are afraid to use the amount of salt that is required to properly season their food.
Too many people are afraid to use the amount of salt that is required to properly season their food.
This post was edited on 5/26/19 at 8:17 am
Posted on 5/25/19 at 6:37 pm to Stadium Rat
+1 on acid....lime, lemon, various vinegars, pepper sauce: esp rich and heavy dishes benefit from the brightness and contrast provided by a little acidity.
Posted on 5/25/19 at 6:46 pm to nateslu1
Salt and acid
Posted on 5/25/19 at 6:56 pm to nateslu1
Red boat and vinegar usually
Posted on 5/25/19 at 6:57 pm to nateslu1
Worcestershire sauce.
Posted on 5/25/19 at 7:15 pm to nateslu1
For pastas or salads, we have a bottle of balsalmic vinegar that we got from Modena, and it enhances any dish immediately.
Posted on 5/25/19 at 7:25 pm to nateslu1
I tell everyone I cook with love of the dish. You'll find a way to make it special, and make it yours if you do it long enough.
Posted on 5/25/19 at 7:27 pm to Soul Gleaux
quote:
Patience
I like this answer. You don't become a great cook overnight. It takes time, trials and tribulations to make a recipe come to life and it is extra special if you put your own stamp on it.
Posted on 5/25/19 at 7:50 pm to Martini
Vinegar is my secret ingredient for everything, especially stuff that's been slow cooked with any kind of sauce. It really brings out the flavors in the sauce.
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