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What are some of your non traditional cooking techniques?
Posted on 10/9/23 at 7:33 pm
Posted on 10/9/23 at 7:33 pm
Think of an ingredient that might seem out of place for the cuisine that you think improves the dish. One I was reminded of that I haven't made in a while is a blended tomato soup with a touch of fish sauce. As long as you don't over do it I find it really elevates an already good classic.
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Posted on 10/9/23 at 7:52 pm to Powerman
Soy sauce in chicken noodle soup hits the spot
Posted on 10/9/23 at 8:02 pm to Rouge
I could definitely see that working
Posted on 10/9/23 at 10:21 pm to Rouge
quote:
Soy sauce in chicken noodle soup hits the spot
Been doing that for years and you're right.
Posted on 10/9/23 at 10:28 pm to Powerman
Think beer can chicken.
However, cut bottom out of beer keg.
Made a stand to hold turkey upright.
Placed keg over bird.
Shoveled lit charcoal around keg and some on top.
Turkey was really good.
However, cut bottom out of beer keg.
Made a stand to hold turkey upright.
Placed keg over bird.
Shoveled lit charcoal around keg and some on top.
Turkey was really good.
Posted on 10/9/23 at 11:34 pm to Powerman
I put Worcestershire sauce in damn near everything savory - spaghetti sauce, stews, chili - anything that needs a hit of umami.
Also, a pack of Lipton onion soup mix + a pound of ground beef = really good hamburgers.
Also, a pack of Lipton onion soup mix + a pound of ground beef = really good hamburgers.
Posted on 10/10/23 at 12:14 am to Powerman
Table spoon of brown sugar in red beans when cooking.
Posted on 10/10/23 at 3:01 am to Powerman
A little dash of cinnamon in pork marinade, sometimes.
Posted on 10/10/23 at 5:41 am to Powerman
Fish sauce in soups, braises, and sauces.
Posted on 10/10/23 at 7:15 am to Powerman
Rotel in jambalaya
Posted on 10/10/23 at 9:03 am to Powerman
Green olives in red gravy for spaghetti sauce
Posted on 10/10/23 at 9:04 am to Powerman
quote:
What are some of your non traditional cooking techniques?
Not an ingredient, but when I'm making chicken legs, I cook them on the propane grill with indirect heat and then finish them over the flame with the top off. I've found that it makes the chicken much more crispy, which I prefer.
Posted on 10/10/23 at 9:55 am to Powerman
Vanilla, butter and nut extract (now called cake batter extract) in my French toast mixture with Cajun Power vanilla sugar and cinnamon. So good.
Posted on 10/10/23 at 10:23 am to t00f
quote:How in the hell are there 3 upvotes to this shite?
Rotel in jambalaya
Posted on 10/10/23 at 10:27 am to Powerman
quote:
Think of an ingredient that might seem out of place for the cuisine that you think improves the dish.
Cardamom, allspice, and cinnamon with butter on a sweet potato.
Posted on 10/10/23 at 10:30 am to Powerman
Cinnamon in chili.
Also a chocolate bar in chili (learned this trick on this board a while back, and it's a game changer)
A stick of butter in red beans at the end of the cook.
Also a chocolate bar in chili (learned this trick on this board a while back, and it's a game changer)
A stick of butter in red beans at the end of the cook.
Posted on 10/10/23 at 10:32 am to Powerman
Nutmeg in mashed potatoes. Just a touch, but it adds a killer background flavor
Posted on 10/10/23 at 10:57 am to Midget Death Squad
i keep a jar of pickled jalapenos vinger around to splash into pots of greens, beans, and soups/stews.
not going to have a tire company rate my kitchen or anything but it's a nice way to use all of a product
Posted on 10/10/23 at 12:08 pm to Dire Wolf
quote:
pickled jalapenos vinger
I add it to cole slaw. Very good.
A dollop of Mexican Crema in crawfish ettoufee helps the butter "sauce" emulsify and evens it out nicely.
Posted on 10/10/23 at 12:15 pm to Powerman
Small squeeze of anchovy paste in spaghetti sauce/ red sauce / red gravy
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