Join the Fun!

René Sauer 2 years ago

Acid you say? ´kay, time to call my dealer...

7points

Benita Valdez 2 years ago

Just stay away from the brown tabs

2points

3 Owls In A Coat 2 years ago (edited)

Best tip ever! A splash of lemon juice or vinegar can really elevate a dish.

7points

Tuxedo the Chicken 2 years ago

Finally a use for all my spare batteries!

6points

Lee Banks 2 years ago

For anyone really interested in cooking, there is a chef named *omg it won't let me type her name* that has a book called Salt, Fat, Acid, Heat. I've been cooking for 35 years, professionally for 23. Her breakdown changed my world.

3points

InvincibleRodent 2 years ago

Samin Nosrat! I have that book too, it's amazing!

3points

Elin Calliel 2 years ago

A drop of vinegar will do the trick.

2points

Amy Taylor 2 years ago

I'm a huge fan of sherry vinegar

1point

Vicko Fidelis 2 years ago

It gives fresh citrusy taste for any food

0points

Logan Duffy 2 years ago

so we talkin any kind of acid?could i drug a fish taco,or melt the bowl,food,and table as well

0points

Kevin Hickey 2 years ago

...just not the brown acid.

0points

idrow1 2 years ago

I don't like lemon flavored food.

0points

RoslynLighthouse , Karolina Grabowska Report

You May Also Like:

Smoked paprika.

Final score:

104points

POST

EP 2 years ago

This is my key ingredient to everything. Turns nearly all foods into Wow!

21points

Sesame oil!

C1nnamon_Apples , Alpha Report

Final score:

93points

POST

Fried Mermaid 2 years ago

Had to scroll down way too much to find this!!! It can be added to anything! Add chili and soy sauce for a dressing, or salt and pepper to dip your protein, or even just a splash and sesame seeds to plain white rice, perfection.

13points

Everyone has a different relationship with food. But even when some of us manage to burn everything we lay our hands on, cooking is still an extremely rewarding and enjoyable experience. And no matter your skill level, there are always benefits to learning something new.

Sure, numerous complicated techniques allow aficionados to produce fantastic dishes. But this also reveals a common misconception that you need to know the ins and outs of the cooking business and learn countless complex tricks before you can create spectacular dishes. In reality, nothing could be further from the truth.

To gain more insight from an expert about easy ways to make food look and taste fantastic, we reached out to Belgian food and travel blogger June d'Arville. Feeling a deep love for everything food-related since she was a child, June started a blog with her husband called Luc & June. In an attempt to share their passion, they have been endlessly blogging about cooking, delicious-looking food, fascinating stories, and advice on travel destinations around the world.

I love how simple you can go with your food if you just add a few fresh herbs. It really elevates anything.

janbrunt , Suzy Hazelwood Report

Final score:

84points

POST

Mark Berry 2 years ago

Very much agreed, but this covers a whole lot of ground.

8points

Mushroom powder. I often find large boxes of discounted gourmet mushrooms and dehydrate them, then reduce the smaller bits into a powder I can then add to many dishes that needs a bit more of umami and depth of flavor.

roxxxayp , Content Pixie Report

Final score:

82points

POST

Dorothy Reiser 2 years ago

Dried shiitake mushrooms. When reconstituting them in water, use the water to flavor many dishes.

14points

Nutritional Yeast. Add to eggs before scrambling. Add to chicken noodle soup. Add to.. whatever. Its umami time!

ImAMindlessTool , Tony Webster Report

Final score:

72points

POST

Kim Steffen 2 years ago

It's called nutritional yeast because it has a fair amount of protein in it. Add it to popcorn for a cheesy flavor.

28points

"Recipes are nothing without ingredients," June told Bored Panda. Components are a major aspect of cooking, and, most importantly, they are often the key to what it takes to make or break a dish.

"I remember a chef once said that the food you prepare in your kitchen is only as good as the quality of the ingredients that you use. You can’t buy the cheapest steak and expect it to taste like wagyu," the food blogger explained.

Shallots. You can use them in any recipe that calls for an allium. If garlic would be too pungent or overwhelming they are perfect. They're often more delicately flavored than onions. Fried crisp and they make an amazing garnish. Pickle them and serve them with salads. They are an essential ingredient in dressings. You can grate them into sauces (especially yogurt based ones) for a great oniony depth.

Hell, you can bake them up on their own and eat them too.

AbortedWalrusFetus , Annie Mole Report

Final score:

66points

POST

Sheila Stamey 2 years ago

Roast them in olive oil in the oven and they spread on bread like butter for the BEST bread with spaghetti you've ever tasted. Usually on sale as well.

27points

PhilipLynott , Richard Masoner / Cycleli Report

For me it's Miso paste. Absolutely fantastic for vegetables, soups, spuds the way it makes things taste is unbelievable!

Final score:

64points

POST

Rachel Grig 2 years ago

I've heard this so many times, but no miso paste I've tried was ever good. I wonder what brands are the best.

5points

Does pasta water count?

TheSalsaShark , Rex Roof Report

Final score:

63points

POST

David K 2 years ago

Absolutely!!

19points

Routine_Ambition7304 , Valeria Boltneva Report

Moreover, when we gather good products to make a successful dinner, they don’t require a lot of side flavors. "In cooking, the term 'less is more' is a beautiful thing but, unfortunately, highly underrated. That is why working with substitutes in a recipe is quite a challenge as well."

June pointed out she sometimes receives comments or emails from readers, saying they tried out this or that recipe and it wasn’t good at all. "But they changed or left out half of the ingredients or condiments and used another protein. Substitutes are just close alternatives, not a magical wand," she said.

#10

Capers. Kinda ignored it for a long time, till lately. It’s a nice added zingy touch to my Italian cooking and I’m liking it

Final score:

61points

POST

Tom Roe 2 years ago

Good in tuna salad as well

25points

#11

Salt. I had to learn how to use it with purpose so that flavors are enhanced and not overwhelmed by it.

Aneros_74 , Sue Thompson Report

Final score:

57points

POST

Deborah B 2 years ago

Sea salt. If you use salt, sea salt is so much nicer than regular, especially when you are using it at the table. A sprinkle of sea salt on your potatoes is surprisingly better.

16points

#12

Relatively basic, but. Crushed red pepper flakes. A decade ago they'd never *been* in our house. Now I use them basically every day.

More recently: those little tubes of tomato paste. Being able to add just a small amount of tomato to a dish that would benefit from it is a godsend.

chronolynx , Derek Gavey Report

Final score:

56points

POST

Flare 2 years ago

Can confirm. Having a little spice to certain dishes makes it taste better.

8points

One truly fascinating thing about cooking is that it offers endless opportunities for experimenting. Of course, being told to use your creativity in the kitchen when all you did in the past was follow the recipes to a T can be intimidating. And when we finally gather the courage to shake things up and something goes wrong (and it often does!), it can also be discouraging. But every once in a while, it’s oh-so-rewarding to see our efforts lead to wonderful creations in the kitchen.

#13

Vinegar, lemon, any kind of acid. Years ago I read or saw some cooking show saying that if your dish is tasting kind of meh or it tastes like it needs more salt but you already added plenty, you add some sort of acid and it brings out the flavors.

anon Report

Final score:

53points

POST

EP 2 years ago

I heard this many times. I need to retain it and put the knowledge to work one of these days!

18points

#14

For me it's ghee. Ghee is clarified butter and when I went to Ayurveda school, I did my thesis on ghee as I am also a biochemist and in Ayurveda it is considered the "best of all oils" for health reasons. It also has a high smoke point for cooking and I use it a lot for things like scrambled eggs and sauteed vegetables. Ghee made from butter from grass fed cows has heart health benefits as well!

femsci-nerd Report

Final score:

47points

POST

Lu 2 years ago

Ghee whiz! Sorry

34points

#15

If you like ramen at home, a splash of fish sauce is a force multiplier.

SCP-173-Keter , Kanesue Report

Final score:

47points

POST

Owen Jarvis 2 years ago

So are sweet roquito chillis. Tiny and juicy :]

7points

Sometimes, it’s best to see cooking instructions as guidelines and inspiration. One thing that makes this process much easier is becoming more aware of the countless ingredients our world has to offer.

"The more you cook and experiment with food and cooking, the better you will become at it," June noted. "If I look at how I cooked, let’s say, 15 years ago, I hardly knew anything about it. If you would have asked me then to make, for instance, a ramen soup, I would have scratched my head not knowing where to start. Food blogging made me explore and experience different flavors and cuisines I didn’t grow up with. It takes time, but enjoy the culinary ride!"

#16

Fresh, non-chinese, garlic.

Early on, I used to use pre-minced garlic and then I transitioned on to the whole, but cheap, rooster garlic from China, which is everywhere. Now, finally, I have learned to appreciate fresh local garlic. My god, does it make a huge difference.

75623 , Dwight Sipler Report

Final score:

45points

POST

Deborah Harris 2 years ago (edited)

I'm sure the photo is of giant spring onions ..edit ..thanks I now know its green garlic, i've never seen it :)

20points

#17

Sorry to sound mundane but mustard and mustard seeds did it for me.

th00ht Report

Final score:

45points

POST

3 Owls In A Coat 2 years ago

My life was changed when I learned that mustard was a lot more complex than the plastic bottle of yellow mustard I could buy at the store

17points

#18

Tabasco Chipotle sauce. Adds a smokey flavour without any real heat to so many sauces. Its my new secret ingredient and transforms so many dishes by just adding that something extra

Hairy-Motor-7447 , KittyKaht Report

Final score:

44points

POST

Kim Steffen 2 years ago

The chipotle pepper is a smoked, ripe jalapeno.

11points

We wanted to know if June could share some of her favorite ingredients that could immediately elevate our skills, and she was kind enough to reveal a few. "I am an avid user of fish sauce," June told us. "I like the subtle salty flavor it adds to food, especially in soups and marinades. And it is not as harsh as the usual pinch of salt."

"Sugar is also another ingredient that I learned to appreciate while traveling in Asia and taking cooking classes there," she added. "I do not have a sweet tooth at all, so for me, adding sugar to food was a huge no-no. Until I started to see what sugar can do to savory dishes, such as marinades, winter dishes and tomato sauces."

The food blogger pointed out that finding the right balance between the sweetness and saltiness in a dish is such a satisfying challenge. "Fresh herbs is another thing that can really brighten up a dish without any effort. Think of fresh mint and cilantro."

#19

Might sound really strange as I am European, but wine. I never liked drinking it so the thought of cooking with it was strange to me. Until I made my first authentic Bolognese. Went to buy some more bottles, a wine opener and reusable plastic corks to reseal a bottle that same week.

Yorudesu , Eli Velikova Maytham Report

Final score:

44points

POST

3 Owls In A Coat 2 years ago

I don’t drink, but red wine and red meat cook deliciously together 👌

19points

#20

Dill. Y’all need to add a little dill to more things. Game changer

weatherbeknown Report

Final score:

44points

POST

Daniel Atkins 2 years ago

Fresh dill in a salad is a nice touch.

15points

#21

Sour cream, even just a small dollop, makes gravies and sauces richer and creamier (if you add a lot, you wind up turning all your food into stroganoff, so be judicious). This is particularly useful when you're reheating leftovers and the texture is off, or if things are overly seasoned because sour cream dilutes the intensity, especially when it's salty or spicy. I also like to add a hefty spoonful of sour cream when I make casseroles without going the "use cream of whatever soup" route -- you get a creamy texture, but without so much heaviness and salt.

A small amount of sour cream (like, 1 tablespoon for 2-3 eggs) is also terrific blended into scrambled eggs before you cook them. The eggs get fluffy and silky as a result.

oregonchick , Sue Thompson Report

Final score:

42points

POST

Elizabeth Elliot 2 years ago

Do they have créme fraiche in the US? It's like sour cream but doesn'ts split on cooking - comes in full- and half-fat varieties!

19points

So if you strive to learn more about the joy of cooking, just keep going! "Learning how to cook takes time, but you will definitely get there. Be patient," she advised. "Start off by making dishes that you like and know well. And along the way, throw in a couple of cooking challenges, small ones in the beginning. Like making fresh pasta, or folding gyoza, or making a Thai curry."

"Make simple store-bought foods from scratch for a change, like green pesto or fresh tomato soup. Gradually start to get used to flavors and condiments you don’t know well. Write down what you do, why not start a blog about your experiences? Enjoy your creations and learn from your mishaps. Just take your time and keep it fun," June concluded.

#22

Kimchi. I honestly put kimchi in everything: soups and stews, with eggs, sandwiches, on grilled cheese, in burritos…! I love it the spice + fermented bite + crunchy cabbage is just perfect for me in a lot of dishes.

SnooCrickets7159 , Kim Deachul Report

Final score:

41points

POST

Charlotte 2 years ago

The drag legend: yaas! The snotty food: no, thank you.

3points

#23

Balsamic Vinegar.

I've never been a fan of sour food (salads, cakes, soup, citrus, ect.). I would just never ate more than three bites of any sour foods. That was until my mom brought a bottle of balsamic vinegar to recreate a salad we ate at a restaurant once. That bottle changed the way I approached salad/bread.

Now I have a bottle on my dinning table. I put it on any salad I ate. I put it inside of my sandwiches for the flavor. I toast bread just to eat it with the balsamic vinegar. I even dipped potato chips in them just to get some more. I ate literally anything that have hot bread/cold vegetables with the vinegar. My family doesn't really like the taste (maybe because I used it way too much and way too frequently and prob not in the proper dishes) but after I moved out that became less of a problem. I have a problem. Please help.

P.S. Tried Miso paste. Was mid. Not for me (prob because our cooking used a lot of fish/oyster sauce + MSG so the flavor isn't needed)

PythoonFrost Report

Final score:

40points

POST

Madster 2 years ago

Have never heard of sour cake...

14points

Agitated-Brilliant35 Report

#24

Cumin

Final score:

38points

POST

Natty Glass 2 years ago

Yes! Cumin is what makes my airfryer chickpeas work :) recipe if ur curious 1 can chickpeas Olive oil Paprika Cumin Garlic powder Onion powder cayenne Anyother spices in your cabinet that look interesting Air fryer for ~ 10 min keep an eye on it though Enjoy your crispy flavor packing ~nutritional~ snack!!

12points

#25

White pepper. It adds a unique 'je ne sais quoi' to anything you put it in, it's my secret ingredient in so many things.

Facepalmitis Report

Final score:

33points

POST

Stephanie Did It 2 years ago

It's one of the spices that gave the original Kentucky Fried Chicken its bite. Delish and invisible!

5points

#26

Nothing crazy - oregano. But growing up no one put seasonings in sandwiches, just mayo and the like. Oregano goes great in ham sandwiches, turns out. Now I use spices in all my sandwiches, p. much, haha

JustScrollsPast Report

Final score:

32points

POST

A. HAM 2 years ago

Yes! My favorite sandwich is a soft, slightly sweet wheat bread with smoked turkey, cheddar, bacon, ranch dressing, and a sprinkle of oregano. The oregano really sets it all off!

6points

#27

Gochujang has changed my life. I don’t find the one I’ve bought all that spicy (sometimes I add gochugaru for some extra kick) but the flavor is just so unique and delicious. This is kind of sacrilege, but I like the make a mayo out of it for a spread or dip that makes everything better.

mycophyle11 , inazakira Report

Final score:

30points

POST

PVR 2 years ago

Gochujang is awesome on tofu.

6points

#28

Berbere is an Ethiopian spice mix that I now believe the be the finest mix available. It can be quite hot but the depth of flavor is incredible. A simple corn and cheddar quesadilla gets transformed into fine dining with a quick dusting of this stuff!

D_Malorcus , Michael Coghlan Report

Final score:

28points

POST

Aunt Riarch 2 years ago

My fave is harissa, which is ridiculously easy to make and lasts for months in the fridge

6points

#29

I don’t know if it changes the way I cook, but I recently started adding Szechuan peppercorns into my pepper mill along with tellicherry, roughly 1:3, and that’s been really nice

SingAlongBlog , David Davies Report

Final score:

27points

POST

Owen Jarvis 2 years ago

It counts!

3points

#30

Anchovies (in oil) - great umami boost to almost everything, and they absolutely 'disappears' in most foods, so don't worry about the texture.

windcape , shellac Report

Final score:

25points

POST

Dean Meixner 2 years ago

I always add a few when making a tomato based spaghetti sauce.

9points

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#31

Worcestershire sauce.

Sliced_taint Report

Final score:

13points

POST

Owen Jarvis 2 years ago

Wooster. That's how we pronounce it because the British are lazy. I love it on any cheesy meal of any kind, and also in scrambled eggs.

4points

Dutch Swimmer Goes Viral For Super Revealing Trunks During 2024 Olympics: “Is This Legal?”

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#32

I was gifted some salts such as truffle, alderwood smoked, black and maldon. I used to use salt as something to accentuate flavor or something to offer a little bit of texture to things like pretzels. Now I'm able to not only use it to accentuate other flavors but to impart its own flavor as a finishing salt. I can also use things like Black Sea salt to change the way that I present to dish. It might look like some weird kind of peppercorn and the grains are relatively huge when compared to table salt and bigger than sea salt but it's more subtle and also offers this textural aspect that makes it a little bit more fun to use. I didn't really see the point of investing so much money and specialized salts but once I run out of this truffle salt, I will be buying more and same with a Black Sea salt. I appreciate having my horizons widened as far as the uses of salt is concerned.

aquielisunari_ Report

Final score:

12points

POST

EP 2 years ago

Yeah I was told truffle salt is a must.

1point

#33

Coconut aminos, which I used as a low sodium soy sauce substitute. I love the flavor even more than soy sauce as it adds a slight sweetness as well and it goes great with a stir fry. I ended up eating a stir fry at least 5x a week for a year straight after I discovered them that’s how much I liked them.

deppyd , Mikhail Nilov Report

Final score:

12points

POST

3 Owls In A Coat 2 years ago

I’m really curious about these! Are they as tasty as they sound?

1point

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#34

Anchovy paste and lemon. Both magic ingredients that you don’t need a whole lot of.

divineaudio Report

Final score:

11points

POST

3 Owls In A Coat 2 years ago

Anchovy paste grossed me out until I started using a small amount to flavour things - omg it’s a miracle worker.

4points

#35

Onion Powder or Garlic Powder.

Even if you are cooking with onions/garlic, the powder can impart a bit of toastyness that just adds a nice flavor to everything. I even put some on my salads. It goes with literally anything on the savory side of the spectrum. They are also the base for a lot of seasoning blends or condiments. A must have on the spice rack.

Deltaeye Report

Final score:

10points

POST

Nikki Sevven 2 years ago

You can make your own, even if you don't have a dehydrator. Just use your oven at its lowest setting. You'll get much better depth of flavor than store bought.

2points

#36

May I offer: the humble mayonnaise.

Fat is flavor and mayo is fat. It also offers acid for balance. Whether it's to lubricate a dry bread or bun, or to make your fries sing, this symbol of American blandness and homogeneity blasts away its unfair reputation and brings flavor to the forefront of any dish lucky enough to include it. Make meat meatier, salt saltier, and herbs herbier. Mix it with garlic to pack a punch your pout will praise. Add mayonnaise to your grilled cheese to bring out the subtle notes of cheddar and havarti. Stir it in to your wet salads to harmonize the salty and sweet ingredients. Subdue the bitterness of vegetables with a smear of your new favorite condiment, and let yourself taste the sweetness of their caramelization in a whole new way. Mayonnaise. You won't regret it.

ArMcK , cassaendra Report

Final score:

9points

POST

Rachknits 2 years ago

'pack a punch your pout will praise' - great alliteration!

5points

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#37

I spent a ton of time working on my fried rice and the biggest game changer I've found is that they almost never use just plain butter. Most places use a compound butter that will be some sort of variation of this
. I refer to it as umami butter when I make it myself but I also add a little MSG + ginger, it will completely change the flavor of your rice and make it closer to the hibachi style fried rice. Next time you go to a hibachi restaurant ask them if you can taste just a little side of their butter for reference. Also like others said have all your ingredients ready when you start so you can cook at super high heat with constant stirring and wont burn anything.

COYFC Report

Final score:

9points

POST

3 Owls In A Coat 2 years ago

I worked at a restaurant once that had like 25 variations on butter. Salted butter, clarified butter (ghee-style), flavoured butter, etc. It was my job to cream the butter with a bunch of herbs and spices and then roll it into logs and freeze so the cooks could just slice bits off as they cooked. Especially good on steak 😍

5points

MostFaithlessness611 Report

#38

Curry paste

Final score:

8points

POST

3 Owls In A Coat 2 years ago

Oof a lil Thai red curry paste mixed into a big bowl of rice - that has saved me so many times when I’ve been broke and craving flavour :)

2points

#39

Powdered ranch dressing mix is fantastic in coleslaw, pasta salad, deviled eggs, mashed potatoes, breading, so many things. It's savory and delicious but no one can put their finger on the flavor.

SidAndFinancy , A J Report

Final score:

8points

POST

Fried Mermaid 2 years ago

Ok cool nice tip, but isn't the photo cocoa powder?

6points

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#40

I like to cook down a couple anchovy filets to start the base of a sauce.

Hussaf Report

Final score:

7points

POST

#41

Sumac.

kshump Report

Final score:

6points

POST

3 Owls In A Coat 2 years ago

“Made from the dried and ground berries of the wild sumac flower, sumac is a tangy spice with a sour, acidic flavor reminiscent of lemon juice. This fragrant spice is used to brighten up dry rubs, spice blends like za'atar, and dressings.“ I had to Google it so just sharing!

4points

Woman Refuses To Chip In For Babysitting Because She Doesn’t Even Have Kids, Asks If She’s A Jerk

#42

Especially good quality pepper flakes like from Flatiron Pepper co, they are a game changer. Their sweet heat blend is delicious.

jedimasterben128 , Arpit Rastogi Report

Final score:

6points

POST

Natalie Kelsey 2 years ago

I love making my own with the peppers we grow in our garden

3points

#43

Preserved lemon. In addition to the conventional uses (stews and soups) I add some to sweet fillings, such as blueberry compote. I like how the acid affects the sweet.

Jat-Mon , Dana Moos Report

Final score:

5points

POST

3 Owls In A Coat 2 years ago

Oh I’m actually drinking blueberry tea with lemon added to it - sweet and acidic is so yummy!

3points

#44

Aleppo pepper! Really gives a nice mild heat that’s somewhere between chili powder and paprika

tinymees Report

Final score:

5points

POST

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#45

Tomatillos. Not common in shops near me, but I found a place that always has them all the time.

Never without salsa verde amd it goes in all my sanwiches and burgers.

Artym_X Report

Final score:

5points

POST

3 Owls In A Coat 2 years ago

Mmm I can eat salsa verde by the spoonful

1point

#46

olive oil goes in everything

chris415 Report

Final score:

5points

POST

#47

Za'atar. Granted, this is more of a "catch all" - it's a lot like masala or curry, it has a huge amount of variance between different batches but honestly... if you have thyme za'atar, you may as well use that instead of just thyme.

SovereignPhobia Report

Final score:

5points

POST

Dorothy Reiser 2 years ago

Great on pizza! That's how they do it in kosher pizza joints.

0points

#48

Herb de Provence.

anonanon1313 Report

Final score:

5points

POST

JoJo Anisko 2 years ago

Upvote x1000 - what it does for braised beef or lamb thanks cannot be described. Between the herbs de Provence and the umami of the slow cooked broth, it is heavenly.

4points

#49

Vegeta. I put it in everything and people love my cooking 😹😹😹 (it’s just MSG with some seasonings). I also love Za’atar and was thrilled when I saw it at a local grocery store. I’m in Canada and normally would have to go to the specialty spice store to get it. It’s fantastic on chicken (we like to do kebabs on the barbie).

Chelseus Report

Final score:

5points

POST

Owen Jarvis 2 years ago

kamehameha!

2points

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#50

A Maggi cube is great for many things that need a little umpf

Hated-By-Most Report

Final score:

4points

POST

#51

Kosher salt. Grew up using iodized salt and would always be afraid to ruin food by over seasoning. Switching to kosher salt made it easier to see where I've seasoned and how much.

Gardo_Nitch Report

Final score:

4points

POST

#52

For Indian food, Hing(asafoetida) is a game changer, also dried fenugreek leaves as a garnish.

For other Asian cuisine, fish sauce, miso paste, and gochujang are my absolute go tos.

AllThatGlisters_2020 Report

Final score:

4points

POST

Aunt Riarch 2 years ago

Masala potatoes, asafoetida and curry leaf, so simple, so dribblelicious

2points

FantasticMrsFoxbox Report

#53

Ground black cardamom, I love it I use it in quite a few dishes!

Final score:

4points

POST

#54

Citrusy, sugary and salty components in pretty much everything seem to make most dishes much better.

Antique-Plantain8489 Report

Final score:

3points

POST

3 Owls In A Coat 2 years ago

My cook sister was taught by her chef, “if your dish tastes like it’s missing a little something, it’s probably acid.”

1point

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#55

Sherry. Something decent. Dry sack is nice. Preferably on the drier side. Will change your veg for the better.

BigOlBrunch Report

Final score:

3points

POST

Pharmtechgurl 2 years ago

try Taylor dry sherry it's better than dry sack and much less sweet

0points

#56

Maldon salt.

Cultural-Ad-5039 Report

Final score:

0points

POST

EP 2 years ago

What is this?

1point

Ieva is a writer at Bored Panda who graduated in Scandinavian studies from Vilnius University. After learning the Swedish language and getting completely lost in the world of Scandinavian mythology, she figured out that translating and writing is what she's passionate about. When not writing, Ieva enjoys making jewelry, going on hikes, reading and drinking coffee.

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I'm a Visual Editor for Bored Panda. I’m also an analog collage artist. My love for images and experience in layering goes well with both creating collages by hand and working with digital images as an Editor. When I’m not using my kitchen area as an art studio I also do various experiments making my own cosmetics or brewing kombucha. When I’m not at home you would most definitely find me attending a concert or walking my dog.

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What do you think ?

POST

Suck it Trebek 2 years ago

My husband says I make the best carmelized onions for burgers and the like. I have a secret carmelized starter cheat, to the butter add two to three beef buillon cubes and about a scant tablespoon of brown sugar. Umami, sweet, and rich to cut through the onions, it just takes them over the top.

14points

Aunt Riarch 2 years ago

Ooh I'm stealing this thank you!

4points

Benita Valdez 2 years ago

Ever since I first made vodka sauce a few years ago, i caramelize onions then thrown in vodka until it basically all evaporates off. I feel it adds extra sweetness and enhances the flavor

0points

Fembot 2 years ago

Not to be a grammar nazi but: caramelized.

-2points

Daniel Atkins 2 years ago

Celery leaves in soups. Freeze the extra leaves from the heart even the shorter stalks in the heart add flavor.

8points

Hey! 2 years ago

I do this too! But I have to take them out of my husband's bowl when I serve.

2points

Wooly 2 years ago

Dehydrate the celery leaves and then grind into a powder with a blender … A partial tsp of this goes a long way..!

1point

leah 2 years ago

Mustard leaves in chicken noodle soup.

0points

Huddo's sister 2 years ago

I do that and also broccoli leaves and things

0points

Fembot 2 years ago

Going to try!

0points

Jaime Wolfe 2 years ago

Worcestershire sauce. When you're making stocks and broths adding a splash is like adding cooking time in a bottle!

7points

Fembot 2 years ago

I always think Worcestershire is like miso, and fish sauce: just variations on umami, originated in different food cultures. Works a charm

3points

meepmeep 2 years ago

I love it - I literally drink it straight. Also put it in all my rice

0points

Amy Taylor 2 years ago

I buy that at Costco I go through so much of it, lol

0points

JP Doyle 2 years ago

Cinnamon. I put it on potatoes before roasting/broiling them, add it to beef and hamburger before cooking and almost any Italian dish including spaghetti sauce and lasagna

5points

Natalie H 2 years ago

I’ve come very close to trying it with beef, but I end up not doing it lest it turn out yucky.

0points

Rose 2 years ago

I love these lists!! Keep them coming!

3points

Nitka Tsar 2 years ago

Beurre manié - I learned it really late. Make it, freeze it in small portions. Add it frozen to sauces to thicken them with a bit of extra

3points

ί𝔫ＣίŦᵃт𝐔𝐬 2 years ago

I want so much to understand this. I can follow a recipe and STILL not have it turn out great. How do you know when to use these things? How much?? ARRRGGG

3points

Squirrelly Panda 2 years ago

Start with one dish that you like and really know how it should taste. Research different recipes so you can learn what are core ingredients and extra ingredients. Then choose a recipe that sounds good. Follow it nearly to the letter, measure everything, cook everything to the look/texture described. Be aware some steps will take longer than described. I've never managed to have my onions get translucent in a mere 3-4 minutes. As safe, taste as you go. When done, eat your mistake, and yes, as you learn to cook, there will be mistakes. Analyze what is good, what needs work. If there is alot that needs work focus on 1 or 2 areas. Examine your recipe and adjust it. Repeat with the adjusted recipe to see what you changes did. Continue until you prefect that dish. Congratulations you have learned alot more about cooking and have a showcase dish. Now you get to do the same to another dish to expand your horizons.

4points

Kim Lorton 2 years ago

This stuff is wonderful!

2points

PiscesMama 2 years ago

I can’t believe this list didn’t included sugar? Or did I miss it? Half a teaspoon in any tomato based sauce takes away the tartness for a richer flavour.

2points

Rei 2 years ago

Soy sauce. 👍👍👍👍

1point

Šimon Špaček 2 years ago

I have few secret wepons in my cupboard. First is garlic oil. It is not hard to make, get fresh garlic from local producer, peel, remove the green part inside each clove, crush, add to oil, leave at least for 30 minutes. Amazing for any meat or under any sauce (except chocolate sauce for ice cream). Second is lemon pepper. It is white pepper with lemon peel. Chicken is something amazing now. Third trick is apple juice. It sounds boring, but add a cup of apple juice to your next baked pork. No wine or broth ever made the taste that good. And the last one is something new for me, mushroom extract. Chop mushrooms, add salt cumin and fenugreek, leave over night and then put it in the collander and collect the liquid. Toss solids away, boil the liquid to ~half volume and you are done. Use carefully, even tiny drop has a lot of flavour. And one extra, a bit of tabascco on meat or in any sauce gives it a nice kick.

1point

Pa4040 2 years ago (edited)

Dried tomatoes. As in, dried to a crisp in the air drier. Finely chopped they are amazing in stews and soups, so much concentrated flavor without adding any more water to your dish. EDIT: They also store for up to a year in a non-moist cupboard or even longer if you freeze them

1point

Deborah B 2 years ago

Use salted butter. Brown your butter. Especially if you are doing omlettes or scrambled eggs, browning the butter before you add the egg takes it to the next level. I brown the butter quickly at higher temp, turn down the temperature and add the eggs, and remove from the heat when "almost" done, as they keep cooking a little.

1point

Ashayla Dawn 2 years ago

I started dating an Arabic man a year ago. Thanks to him, I now add sumac to basically everything!

0points

meepmeep 2 years ago

Mine: ALMOND EXTRACT. Put it in chocolate chip cookie dough and it adds a wonderful cherry-ish flavor. CILANTRO. Just so good in everything - unless you're one of the unfortunate ones where it tastes like soap. As previously mentioned: WORCESTERSHIRE SAUCE, CUMIN, and SESAME OIL.

0points

Huddo's sister 2 years ago

Since I can't have fresh garlic as I'm on a Low FODMAP diet, I use garlic infused oil and now I add it to so many things! Basically anything that calls for garlic I just substitute but also things like cooking steaks in it as well.

0points

Peter Trudell Jr 2 years ago

Funny how a lot of these are just umami. Western cuisine is finally waking up to how necessary this stuff is for complexity. Personally, I think cocoa should be used more often in cooking. Add some to your chili con carne or other complex dark sauces for an earthy undertone... add a little chipotle powder or smoked paprika as well.

0points

POST

Suck it Trebek 2 years ago

14points

Aunt Riarch 2 years ago

Ooh I'm stealing this thank you!

4points

Benita Valdez 2 years ago

Ever since I first made vodka sauce a few years ago, i caramelize onions then thrown in vodka until it basically all evaporates off. I feel it adds extra sweetness and enhances the flavor

0points

Fembot 2 years ago

Not to be a grammar nazi but: caramelized.

-2points

Daniel Atkins 2 years ago

Celery leaves in soups. Freeze the extra leaves from the heart even the shorter stalks in the heart add flavor.

8points

Hey! 2 years ago

I do this too! But I have to take them out of my husband's bowl when I serve.

2points

Wooly 2 years ago

Dehydrate the celery leaves and then grind into a powder with a blender … A partial tsp of this goes a long way..!

1point

leah 2 years ago

Mustard leaves in chicken noodle soup.

0points

Huddo's sister 2 years ago

I do that and also broccoli leaves and things

0points

Fembot 2 years ago

Going to try!

0points

Jaime Wolfe 2 years ago

Worcestershire sauce. When you're making stocks and broths adding a splash is like adding cooking time in a bottle!

7points

Fembot 2 years ago

I always think Worcestershire is like miso, and fish sauce: just variations on umami, originated in different food cultures. Works a charm

3points

meepmeep 2 years ago

I love it - I literally drink it straight. Also put it in all my rice

0points

Amy Taylor 2 years ago

I buy that at Costco I go through so much of it, lol

0points

JP Doyle 2 years ago

Cinnamon. I put it on potatoes before roasting/broiling them, add it to beef and hamburger before cooking and almost any Italian dish including spaghetti sauce and lasagna

5points

Natalie H 2 years ago

I’ve come very close to trying it with beef, but I end up not doing it lest it turn out yucky.

0points

Rose 2 years ago

I love these lists!! Keep them coming!

3points

Nitka Tsar 2 years ago

Beurre manié - I learned it really late. Make it, freeze it in small portions. Add it frozen to sauces to thicken them with a bit of extra

3points

ί𝔫ＣίŦᵃт𝐔𝐬 2 years ago

I want so much to understand this. I can follow a recipe and STILL not have it turn out great. How do you know when to use these things? How much?? ARRRGGG

3points

Squirrelly Panda 2 years ago

4points