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re: Little known ingredients that you utilize in your kitchen

Posted on 5/28/17 at 2:15 pm to
Posted by Willie Stroker
Member since Sep 2008
17203 posts
Posted on 5/28/17 at 2:15 pm to


It can stay in the freezer to maintain quality.

It comes out of the freezer for seafood gumbo, adds a special seafood flavor to crawfish etouffee, and takes any shellfish dish to the next level.
Posted by LSUfan20005
Member since Sep 2012
9256 posts
Posted on 5/28/17 at 6:10 pm to
Smoked Salt

Not rare to me, but I use a lot of toasted fennel seeds
Posted by Stadium Rat
Metairie
Member since Jul 2004
10251 posts
Posted on 5/28/17 at 6:30 pm to
Citric Acid, otherwise known as sour salt - you can add tartness without adding the liquid that lemon juice of vinegar adds.
Posted by Degas
2187645493 posts
Member since Jul 2010
12085 posts
Posted on 5/28/17 at 7:37 pm to
quote:

togarashi Love this. Buy it by the giant bag though online. The little bottle at the asian markets are a ripoff

Yup. I think I turned you and/or La Lady onto the big bags online. I have two small bottles that I keep refilling from the large bag which is then sealed.
Posted by Degas
2187645493 posts
Member since Jul 2010
12085 posts
Posted on 5/28/17 at 7:38 pm to
quote:

a green mango powder, aka amchoor
I've never heard of this and will check it out. Thanks.
Posted by txtigersw
Where the west begins
Member since Oct 2011
494 posts
Posted on 5/29/17 at 4:12 pm to
Chipotle peppers in adobo sauce

This. I purée a small can and keep it in the fridge. Dynamite in so many things
Posted by bdevill
Baton Rouge, LA
Member since Mar 2008
12277 posts
Posted on 5/30/17 at 6:41 am to

Pickled Jalapenos - drizzle the juice on meat and chicken dishes, gumbo, stews, rice and gravy. The picante flavor gives dishes that indescribable Cajun kick and authentic Cajun flavor.
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