Culinary Secret ingredients

Discussion in 'The Burrow' started by Download, Sep 12, 2017.

  1. Download

    Download Supreme Mugwump DLP Supporter

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    What are the unusual things you add to food?

    For me it's adding yeast extract (Vegemite, Promite, Marmite etc) to any meaty sauce. I usually add two or three large tablespoon sized dollops to chilli and bolognese per kilo of meat. It gives it a much stronger umami flavour.
     
  2. Jon

    Jon The Demon Mayor Admin DLP Supporter

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    Running along the same vein, coffee to chocolate products results in a stronger chocolate taste. e.g brownies, cakes, etc.
     
  3. Oz

    Oz UNQUESTIONABLY THE MOST HETERO MAN IN THE WORLD Moderator DLP Supporter

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    Brown sugar on your bacon, baby.
     
  4. KHAAAAAAAN!!

    KHAAAAAAAN!! Troll in the Dungeon Prestige DLP Supporter

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    The king of secret ingredients for meat dishes is dill pickle juice. Add a cup of Claussen or Vlassic brine to literally any marinade and the result will be meat so tender you'll tear up a little.

    Or you can do the Chick-fil-a recipe and do equal parts pickle juice and milk. PJ is the reason those little nuggets of biggotry are so fucking tasty.
     
  5. Jon

    Jon The Demon Mayor Admin DLP Supporter

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  6. Moukaboy

    Moukaboy Banned

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    I pretty much put brown sugar in everything , it doesn't always taste good but i still do it , send help
     
    Last edited: Sep 12, 2017
  7. Jon

    Jon The Demon Mayor Admin DLP Supporter

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    I generally avoid adding sugar to my food.
     
  8. Xepheria

    Xepheria The Benefactor

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    A dash of Worcester sauce and a Parmesan cheese rind to bolognese sauce.

    (also red wine and nutmeg but those are less esoteric)
     
  9. morningbeauvoir

    morningbeauvoir First Year

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    Cumin. Cumin in almost every dish.
     
  10. Zombie

    Zombie John Waynes Teeth Prestige DLP Supporter

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    Nutmeg. In pasta dishes.
    Making a brine to soak meat in before cooking makes for a better end flavor.
    Buttermilk.
    Where something calls for two cups of water do one cup water and one cup whole milk or heavy cream. Makes the sauce much richer.
    Can't think of anything else atm.
     
  11. wordhammer

    wordhammer Supreme Mugwump DLP Supporter

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    A small thing; my wife and I fell in love with a particular box-prep of Chicken Marsala. When it stopped being produced I went through fifteen different recipes with varying proportions of Marsala and/or Sherry with different mushrooms, cream bases and other prepped sauces, trying to recapture the flavor that was included in that addictive hobby kit. My brother came out from Massachusetts (he's the from-scratch cook) and discovered the ingredient we'd been missing: pancetta.
     
  12. Zombie

    Zombie John Waynes Teeth Prestige DLP Supporter

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    Lardon, or pancetta as a base makes everything better.
    Sweat that first and let it get the bottom of your pan nice and coated, and then build your flavor from there.
     
  13. Nevermind

    Nevermind Seventh Year

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    I once deviated from my usual Carbonara recipe by adding stripes of rump steak instead of bacon. Tasted heavenly… unfortunately, a little too expensive for regular usage.
     
  14. thoriyan

    thoriyan Seventh Year

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    Soy sauce, fish sauce and oyster sauce are my go-to umami additions - oyster sauce for when you want umami but not too salty, soy sauce for mostly salty but with some umami, and fish sauce about halfway between the two.

    Can add this to basically everything - meat, sauces, soups.
     
  15. Zombie

    Zombie John Waynes Teeth Prestige DLP Supporter

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    Fish Sauce on everything. Always.
     
  16. Lion

    Lion Denarii Host DLP Supporter

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    When baking cookies I replace vanilla extract with Bourbon or Whiskey. Adds a great flavor to it, especially chocolate chip.
     
  17. Zombie

    Zombie John Waynes Teeth Prestige DLP Supporter

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    Alternatively, put vanilla bean in bourbon and whiskey, and let it steep, to get the best of both.
     
  18. morningbeauvoir

    morningbeauvoir First Year

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    This may not be the right place to ask, but just what is buttermilk?
     
  19. Zombie

    Zombie John Waynes Teeth Prestige DLP Supporter

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    Buttermilk was the liquid left behind after churning butter out of cream. Has a tangy taste and is slightly acidic.
     
  20. Aekiel

    Aekiel Angle of Mispeling Prestige DLP Supporter

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    Paprika. With everything. Can't get enough of the stuff.