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Started By
Message
Little known ingredients that you utilize in your kitchen
Posted on 5/27/17 at 1:52 pm
Posted on 5/27/17 at 1:52 pm
LINK ]Garam Masala -
Don't let this intimidate you because I've always purchased it as a blend. You can find it at spice shops, Indian groceries, or online. I've never seen it at mainstream stores.
Black and white peppercorns
Cloves
Cinnamon or cassia bark
Mace (part of nutmeg)
Black and green cardamom pods
Bay leaf
Cumin
This added to lentils, potatoes, anything smothered, adds an incredible layer of taste associated with Indian food.
Shichimi togarashi -
Generally found only at your Asian grocers, this seven ingredient chili based blend is a must for ramen and other soups.
Tonkatsu sauce -
This is one of my favorite ingredients to add to most anything. It's a tomato and vegetable based dark and rich BBQ sauce which can be used for dipping, or added to braised dishes. It's like Worcestershire sauce meets BBQ sauce. Found at Asian marts and online.
Whatcha got? I want to pick up some tips from this thread.
Don't let this intimidate you because I've always purchased it as a blend. You can find it at spice shops, Indian groceries, or online. I've never seen it at mainstream stores.
Black and white peppercorns
Cloves
Cinnamon or cassia bark
Mace (part of nutmeg)
Black and green cardamom pods
Bay leaf
Cumin
This added to lentils, potatoes, anything smothered, adds an incredible layer of taste associated with Indian food.
Shichimi togarashi -
Generally found only at your Asian grocers, this seven ingredient chili based blend is a must for ramen and other soups.
Tonkatsu sauce -
This is one of my favorite ingredients to add to most anything. It's a tomato and vegetable based dark and rich BBQ sauce which can be used for dipping, or added to braised dishes. It's like Worcestershire sauce meets BBQ sauce. Found at Asian marts and online.
Whatcha got? I want to pick up some tips from this thread.
17
Posted on 5/27/17 at 2:09 pm to Degas
Use garam masala in my butter chicken
Posted on 5/27/17 at 2:14 pm to Degas
Ive gotten to where I wont even boil water without putting white pepper in it. That stuff adds a nice underflavor to anything savory.
Posted on 5/27/17 at 2:53 pm to Degas
Cajun power garlic sauce
I use it in brown gravies, BBQ sauce, cocktail sauces, pan sauces and as a marinade
good stuff
Cavenders salt free Greek seasoning
for most proteins I just use salt/pepper/cavenders
especially in simple dishes it's a great way to add an herbal element
Tabasco chipotle sauce
I hate regular Tabasco but this stuff is great
all Mexican food gets some and it really makes a chili
I use it in brown gravies, BBQ sauce, cocktail sauces, pan sauces and as a marinade
good stuff
Cavenders salt free Greek seasoning
for most proteins I just use salt/pepper/cavenders
especially in simple dishes it's a great way to add an herbal element
Tabasco chipotle sauce
I hate regular Tabasco but this stuff is great
all Mexican food gets some and it really makes a chili
Posted on 5/27/17 at 3:00 pm to Degas
Black Garlic Paste
quote:
Black garlic is created by aging and fermenting raw garlic, turning the cloves deep black and soft, with an incredibly complex umami richness. The fermentation process tempers the harsh astringency of raw garlic and replaces it with a sweet, vinegary, earthy flavor.
Posted on 5/27/17 at 3:24 pm to Degas
quote:
vegetable based dark and rich BBQ sauce
I'll check this out.
Tumeric I add a pinch to most everything I am seasoning.
Red Miso- Add it to things like red beans and some soups
I use a ton of cumin but dont consider it "little known".
Mung beans.....similar to lintels. I use them mostly when making falafel.
Whole dried New Mexico Red Peppers. I will put a whole pepper in soups, red beans and also grind them into a powder to make new mexico red sauce for enchiladas and burritos. Also use the powder like cayenne powder to add heat to various dishes.
Posted on 5/27/17 at 9:31 pm to Degas
Mascarpone. Makes the best smashed potatoes you ever had.
Posted on 5/27/17 at 9:58 pm to Degas
I use regular salt and pepper instead of sea salt and freshly ground cracked pepper.
Posted on 5/27/17 at 10:41 pm to Degas
I use ghee instead of oil for just about anything I cook in my skillet.
Posted on 5/27/17 at 10:59 pm to Mr Fusion
Me too. Love the stuff and it's high smoking point and also the fact that it's virtually dairy free.
Posted on 5/27/17 at 11:14 pm to Mr Fusion
quote:
use ghee instead of oil for just about anything I cook in my skillet.
I've used ghee to make a gumbo roux.....turned out good.
Posted on 5/28/17 at 3:59 am to Degas
quote:
togarashi
Love this.
Buy it by the giant bag though online. The little bottle at the asian markets are a ripoff
Posted on 5/28/17 at 7:02 am to Degas
I have a little known ingredient that I've been afraid to try.
I bought Padma Lakshmi's book, "The Encyclopedia of Spices and Herbs." One of her favorites is a green mango powder, aka amchoor. She says she uses it in lots of dishes to add a bit of tartness. I bought some, but haven't figured out what to use it in. She swears by it in her fried chicken.
I bought Padma Lakshmi's book, "The Encyclopedia of Spices and Herbs." One of her favorites is a green mango powder, aka amchoor. She says she uses it in lots of dishes to add a bit of tartness. I bought some, but haven't figured out what to use it in. She swears by it in her fried chicken.
Posted on 5/28/17 at 8:20 am to Darla Hood
Mae Ploy
German garlic spread, forgot name
Bonne CaCa
White Truffle oil
Hungarian Sweet Smoked Paprika
German garlic spread, forgot name
Bonne CaCa
White Truffle oil
Hungarian Sweet Smoked Paprika
Posted on 5/28/17 at 10:40 am to Potchafa
5 spice powder, the secret is using it by the microgram, just a touch.
Posted on 5/28/17 at 10:52 am to Degas
Tajin takes veggies to the next level.
Posted on 5/28/17 at 11:03 am to Degas
Chipotle peppers in adobo sauce
Posted on 5/28/17 at 1:07 pm to BottomlandBrew
That stuff brings another dimension to fruit as well. I love it on melon.
Posted on 5/28/17 at 1:12 pm to Darla Hood
quote:
She swears by it in her fried chicken
I'd try it in fried chicken then
Posted on 5/28/17 at 2:05 pm to Degas
Beef suet. Grind up some beef fat, render the grease out at about 250 degrees in an oven, strain and store in a mason jar. Skillet fry a hamburger in a table spoon or 2 or add a couple Tbsp's to a pot of chili and you will become a believer.
Buttermilk powder when making homemade mashed potatoes takes them to a whole other level, it's excellent on it's own or adds a great base if you want to make garlic or whatever mashed potatoes.
Buttermilk powder when making homemade mashed potatoes takes them to a whole other level, it's excellent on it's own or adds a great base if you want to make garlic or whatever mashed potatoes.
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