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What's your secret ingredient that makes your version of a common dish better than anyone else's? (lemmy.world)

submitted 8 months ago by ClockworkOtter@lemmy.world to c/asklemmy@lemmy.ml

340 comments fedilink hide all child comments

Mine probably isn't that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.

(page 7) 50 comments

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[–] shasta@lemm.ee 1 points 8 months ago

A pinch of cosmo canyon salt

[–] RecallMadness@lemmy.nz 1 points 8 months ago

A splash of milk (probably any dairy?) in stews and meat based sauces just before serving.

[–] d3Xt3r@lemmy.nz 1 points 8 months ago (2 children)

Garlic chilli powder. An Indian mate of mine introduced me to this condiment and it changed my life. I add a few pinches of it to most of my dishes now (noodles, pasta, pizza, sandwiches, fried rice, stir-frys and of course curries) - and it elevates then to the next level. (I love spicy food btw so this may not be for everyone, but for me it opened up a whole new world).

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[–] verity_kindle@sh.itjust.works 0 points 8 months ago

Heavy cream.

[–] ikidd@lemmy.world 0 points 8 months ago (1 children)

Sriracha on my cereal.

[–] ClockworkOtter@lemmy.world 1 points 8 months ago

That's hard to keep secret once it's served...

[–] RIPandTERROR@sh.itjust.works 0 points 8 months ago (2 children)

Cum

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[–] MonkRome@lemmy.world 0 points 8 months ago (1 children)

If the recipe calls for tofu (and you are not vegan), use Paneer, almost always an improvement.

[–] ClockworkOtter@lemmy.world 1 points 8 months ago

But if you are vegan then for god's sake marinade it and give it a quick blast in the oven or air fryer to firm it up a bit more.

[–] Laggindragon@lemmy.world -1 points 8 months ago

C20H25N3O

[–] nutsack@lemmy.world -2 points 8 months ago (3 children)

piss

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