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29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook

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In cooking, it would seem that the difference between a professional and an amateur does not matter as much as in many other areas of human activity. For example, you are unlikely to trust an ordinary fan of flight simulators at the controls of an aircraft during your flight, and you definitely don't want to go for a medical consultation with a dude who has reviewed all the seasons of House M.D.

On the other hand, how often does it happen that meals prepared by home cooks are no less tasty than the best samples from famous and expensive restaurants? Or are training and experience game changers here too? Netizens from this viral thread in the AskReddit community are trying to find the answer to this question.

More info: Reddit

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#1

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Acid. If you feel like something needs salt, but when you salt it, it still needs something, it's usually missing acid.

stellamae29 , Mike Mozart Report

Final score:

44points

Queenie G 9 months ago

I recently did a beef barley soup. It had good flavor but needed something. I jested a lemon and added a good squeeze of lemon juice and whoooo boy! Yummy!

17points

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#2

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Butter (specifically quantity)

jp11e3 , Felicity Tai Report

Final score:

37points

WindySwede 9 months ago

And quality?

9points

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#3

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Smoked paprika. Great taste and adds a lot of depth to the flavor of rubs and stews.

Quirky-Mongoose-8223 , Christine Olson Report

Final score:

35points

Andres Tejeda 9 months ago

I use this in my BBQ rubs and its amazing.

5points

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Of course, cooking definitely doesn't belong to those areas of activity where the slightest mistake can lead to critical consequences (no, we are not talking about, let's just say, cooking fugu fish in Japanese cuisine!). For example, mac 'n' cheese from an experienced chef and an absolute beginner will, most likely, differ in taste, consistency... and that's all? But still, there are many secrets, big and small, that distinguish pros from amateurs.

#4

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook White pepper, it adds this lovely flavor that enhances any savory dish, and can be found at any grocery store. You can also get white pepper mixed with MSG at any Asian supermarket just about, it’s really good in potato dishes!

Acceptable_War4993 , Tuanminhcom Report

Final score:

34points

Ace 9 months ago

White pepper was the norm when I was growing up, not quite sure if and when it became less used. I always use it instead of black in egg dishes or anything starting with a basic white (bechamel) sauce.

12points

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#5

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Fresh herbs

LazyMans , alleksana Report

Final score:

33points

DennyS (denzoren) 9 months ago

Fresh herbs over dried herbs any day every day but if you don't have access to it, dry herbs isn't bad.

12points

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#6

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Coffee in chocolate cakes

brittanyrose8421 , Chevanon Photography Report

Final score:

33points

Nichole Harris 9 months ago

Cinnamon cakes too!

6points

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“In fact, it seems to me that the main difference between a professional chef and the home cook is not so much in any specific skills or the use of special products, but in knowledge,” says Roman Sardarian, a chef from Odessa, Ukraine, whom Bored Panda asked for a comment here. "Knowledge of the products, the dosage and the effects they cause."

“Let’s take, for example, such a well-known thing as monosodium glutamate, which causes that very 'umami' - the taste that Asian cuisines distinguish into a special, fifth taste. Many people say that this is just 'chemistry' - although, for example, monosodium glutamate can be found in nature - for example, in a cherry tomato. And the main thing here is the correct dosage, because if you add too much of it, you will not end up with a damn tasty dish, but food with the 'unique' taste of a bouillon cube."

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#7

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Professional chef here: Time and timing.
My partner absolutely loves cooking, but is super impatient. Often, they'll try to remake a recipe that I've already cooked for them, but they dump everything into the pan, either at the same time or too early. They're very confused about why their food doesn't turn out like mine.

thoughtofdysfunction , Enikő Tóth Report

Final score:

32points

SonicAlchemy 9 months ago

Two big quotes I've always stood by as a chef, "good food takes time" and "I want it done right, not right now". There's a reason for the words method and technique in cooking.

7points

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#8

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Shallots

Ravi_AB , Tim Sackton Report

Final score:

29points

Mabelbabel 9 months ago

Shallots have a much smoother flavour than ordinary onions, but I find them really fiddly to peel.

11points

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#9

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Not an ingredient. But taste your food as you go. I watch people cook and they never taste. Taste as you go. Adjust seasoning.. then when it's done you won't have a surprise disaster or under seasoned mess.

Angsty_Potatos , cottonbro studio Report

Final score:

29points

Andres Tejeda 9 months ago

100% agree, it makes a big difference since you can adjust flavors or change flavors as you cook.

4points

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"Or, for example, nitrite salt, which is an absolute must for literally any sausage. If you want homemade sausage to have that special 'ham' taste, it’s about it, the nitrite salt. However, this is, again, not some kind of a 'secret' specific substance 'constructed' by chemists in a secret laboratory, but a completely natural compound. For example, it's present in any sprig of parsley," Roman adds. “In the end, cooking, on the one hand, is an art, and on the other, almost an exact science. And this is all its unique charm!”

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#10

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Umami is used by chefs, but under utilized by home cooks. Some examples are Worcestershire, parmigiana, miso, anchovies. By themselves may be too harsh, but blended into a sauce will add much more depth to the existing flavors.

Admirable-Ad-1895 , jules Report

Final score:

27points

Mabelbabel 9 months ago

Anchovies are brilliant for adding richness to anything tomato based-you can get them preserved in a oil in a jar, and they keep for ages. A couple of anchovies smashed up and blended in with marinara sauce, bolognese type sauce, casseroles etc. You only need a couple, any more than that would add a distinct flavour, but just a couple adds depth without obvious change of flavour.

9points

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#11

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Thyme

Mean-Accountant7013 , Michele Dorsey Walfred Report

Final score:

27points

Deanna Crichley 9 months ago

My favorite!

4points

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#12

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Squeeze bottles of commonly used liquids. My dad was a professional chef and had a few squeeze bottles - high smoke point oil, olive oil, water, vinegar - always ready at home. Makes it a lot easier when you need to add a quick splash of oil or something to deglaze a pan

edit: also, OXO squeeze bottles rock. I have another brand that were about the same price as OXO and they feel so cheap

patlaska , Southern Foodways Allia Report

Final score:

25points

Very Scary Dragon 9 months ago

OXO everything is great! Almost all my cooking utensils are either OXO or GIR.

8points

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Well, we in no way want to tell you that a home cook is not capable of matching a professional. And another unique thing about cooking is precisely that here, talent or predisposition can bridge the gap in experience and skills. And if you also know many small secrets like the ones in this collection, then this gap can be bridged even more easily. So please feel free to scroll this list to its very end - and maybe try to unveil your own secret in the comments below!

#13

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Homemade stock

Dirtydumpling , bob walker Report

Final score:

24points

DennyS (denzoren) 9 months ago

I didn't know how good stock was until I started using it...it's like doing a Caribbean stew with coconut milk instead of water...so much difference.

6points

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#14

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook So as a sous chef, I work very closely with my head chef, and take note of just about everything he does.

So here's some things that may seem like a "no duh" but you'd be surprised how under utilized it is.

Butter and heavy cream. Salt. Acids, like lemon, lime, vinegars etc. Fresh ingredients. Mustard, specifically brown mustards. Eggs. Onions, shallots. Peppers of all forms.

Most of those sauces you like at restaurants? Probably have mustard or some other s**t you wouldn't expect, eggs and some form of cream. Lots of salt.

It's not necessarily that any of those ingredients are uncommon or even under utilized, it's that they're not used to make a whole flavor profile.

Getting a truly spectacular flavor for something isn't necessarily exotic ingredients, it's about balancing ingredients to hit flavor profiles that are well rounded.

If anything, I'd say that what is really lacking in most home cooks arsenal is technique. Technique far out paces any kind of ingredient you could use.

It's honestly 70% technique, 25% ingredients and 5% patience. At least in my opinion.

BigTayTay , Bill Smith Report

Final score:

22points

Pedantic Panda 9 months ago

So 75% of what is said is about ingredients which is only 25% if what is important, and that's mostly "shīt you wouldn't expect". Takes pointless notes.

11points

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#15

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Meat thermometer. Quit overcooking the proteins. This is the difference between juicy or rubber chicken.

ScottyBondo , fiat luxe Report

Final score:

21points

Megan Curl 9 months ago

Thermapen! Essential kitchen tool.

4points

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#16

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook MSG

SignificantDrawer374 , Douglas Muth Report

Final score:

19points

Bleh 9 months ago

Thank you Nigel Ng (Uncle Roger)

10points

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#17

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Whole spices. The difference between whole allspice, nutmeg, fennel, pepper, and ground versions is...noticeable!

I buy whole and use a mortar and pestle as I go. Fresh flavors definitely pop.

MoonpieTexas1971 , brookpeterson Report

Final score:

19points

Mabelbabel 9 months ago

If you've got a Chinese/Asian/Indian/world food supermarket nearby, get your spices there-they are usually far cheaper than in ordinary grocery stores.

10points

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#18

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Cayenne pepper-to Enhance flavors. Too many folks assume it is only used to make dishes spicy.

Forever-Retired , James Diedrick Report

Final score:

18points

Neb Skram 9 months ago

just a pinch in to a pumpkin pie not so much as to be able to tell you put cayenne in brings out all the other spices

8points

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#19

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Tomato paste in a tube for steak sauces etc

Slainlion , Greta Hoffman Report

Final score:

16points

Roxy222uk 9 months ago

Tomato purée, after you've sweated the onions and other flavours (garlic, spices, whatever) add the tomato purée and stir it around to heat up and release its flavours before you start adding the liquid ingredients of the dish. Took me far too long to work that one out.

3points

#20

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Anchovies. It’s the reason tomato sauces at Italian restaurants always taste so damn good!

Majestic_Electric , Paul Asman and Jill Leno Report

Final score:

16points

Sven Grammersdorf 9 months ago

Those are sardines, though

4points

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#21

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Clarified butter

laughingBaguette , Joy Report

Final score:

15points

Ace 9 months ago

Ghee, much used in Indian cooking. Germans call it Bratbutter, i.e. butter for frying.

11points

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#22

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Low water content butter. ( Irish butter, French butter). More expensive but mikes above regular butter. When I was a teen, I worked in a small French resturaunt. Heavy cream and stupid amounts of butter were used. Fresh everything. No cans of anything. Tomato sauce made from bushels of fresh tomatoes every day.

Dmunman , Neil Conway Report

Final score:

15points

Ace 9 months ago

Wow, I never heard of higher water content butter, is this a US thing? In Europe it's got to be at least 82% butterfat to be called butter, maximum 16% water content.

13points

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#23

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Demi glace

sparkchaser , Moongroow Report

Final score:

13points

Jo Davies 9 months ago

A game changer that takes a meal from good to exceptional

3points

#24

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Sumac.......my life changed after trying that with vegetables like onions and carrots in a salad form.

Pitzpalu_91 , liz west Report

Final score:

13points

CSC 9 months ago

I love sumac!

2points

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#25

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Not really an ingredient, but warm plates. Putting your warm food on a warm plate automatically elevates the atmosphere and doesn't drain any heat from the food, while also keeping your food warmer for longer.

Just put your plate in the microwave for a minute.

Edit: For everyone concerned about damaging your microwave - even empty, one minute won't harm it. 2-3 minutes is still typically going to be fine. Ceramic plates don't absorb quite as well as food, but they do absorb some, which extends that safe duration even more. But you're only putting it in there for 1-2 minutes, where you'd be fine even with an empty microwave. The damage comes from parts overheating, so there's also no risk of damage over time unless you do it repeatedly quite a number of times.

If your oven doesn't have a built-in plate warmer, you can buy standalone ones for under 20$ (a brief price check on google found one for 18$ CAD). Many have said hot water, and that's also an option, I just prefer a microwave because it's easier, faster, doesn't waste water, doesn't need to be dried off, and my water tends to take several minutes to get hot. But if you're heating a large stack, a hot water bath maybe even topped off with a boiling kettle will be faster.

SeaofBloodRedRoses , Jer Chung Report

Final score:

10points

Dan Holden 9 months ago

Also, if you cooked part of your meal in the oven you can just put the plates in the still-warm oven for a bit. Just remember to pull them out before they're too hot to handle.

9points

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#26

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Vinegar

GlitteringRough4599 , Mike Mozart Report

Final score:

9points

BarkingSquirell 9 months ago

Have sensitivities to chemical scents? Spray some vinegar and water in the air and it will dissipate the chemicals.

2points

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#27

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Maldon salt for finishing

CommunicationHeavy28 , sousvideguy Report

Final score:

8points

Pamela24 9 months ago

I tried putting it on brownies once and it was a total gamechanger. Never made them without it since. It gives the dessert a great textural and flavour contrast and it balances out the heaviness and sweetness while somehow managing to bring out the chocolate. Cannot recommend enough!

1point

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#28

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook - Vermouth and cognac - who stocks those?
- Japanese mayo and the thicker soy sauce (I'm looking at you, SamTheCookingGuy)
- Nutmeg in seed form
- Cream of tartar
- Chives - I'm sorry, can't we just use the green parts of green onions and chop them up?

HCIP88 , cyclonebill Report

Final score:

7points

Roxy222uk 9 months ago

Forget cognac, try armagnac. You will thank me.

6points

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#29

29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook Verjus

Ok_Watercress_7801 , Noble Handcrafted Report

Final score:

3points

Kipper 9 months ago

What is this?

6points

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Oleg Tarasenko

After many years of working as sports journalist and trivia game author and host in Ukraine I joined Bored Panda as a content creator. I do love writing stories and I sincerely believe - there's no dull plots at all. Like a great Italian composer Joaquino Rossini once told: "Give me a police protocol - and I'll make an opera out of it!"

After many years of working as sports journalist and trivia game author and host in Ukraine I joined Bored Panda as a content creator. I do love writing stories and I sincerely believe - there's no dull plots at all. Like a great Italian composer Joaquino Rossini once told: "Give me a police protocol - and I'll make an opera out of it!"

Monika Pašukonytė

I am a visual editor here. In my free time I enjoy the vibrant worlds of art galleries, exhibitions, and soulful concerts. Yet, amidst life's hustle and bustle, I find solace in nature's embrace, cherishing tranquil moments with beloved friends. Deep within, I hold a dream close - to embark on a global journey in an RV, accompanied by my faithful canine companion. Together, we'll wander through diverse cultures, weaving precious memories under the starry night sky, fulfilling the wanderlust that stirs my soul.

I am a visual editor here. In my free time I enjoy the vibrant worlds of art galleries, exhibitions, and soulful concerts. Yet, amidst life's hustle and bustle, I find solace in nature's embrace, cherishing tranquil moments with beloved friends. Deep within, I hold a dream close - to embark on a global journey in an RV, accompanied by my faithful canine companion. Together, we'll wander through diverse cultures, weaving precious memories under the starry night sky, fulfilling the wanderlust that stirs my soul.

What do you think ?

Dreaming Spirit 9 months ago

It looks like the cover photo for this article was mixed up. I got this one profession..._800-2.jpg

1point

Justin Tyme 9 months ago

Can opener and a microwave oven.

0points

Dreaming Spirit 9 months ago

It looks like the cover photo for this article was mixed up. I got this one profession..._800-2.jpg

1point

Justin Tyme 9 months ago

Can opener and a microwave oven.

0points

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