What’s something you add to (most of) your dishes that gives it a signature taste or a special kick?
I like to throw a pinch of chicken bouillon in a lot of different dishes, sometimes in lieu of salt or in addition to. The bouillon I use also has onion, garlic, and paprika so it gives everything a subtle but welcome kick.
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Time.
No matter what dish it is, more time spent makes it better. Taking that few extra minutes to get a real nice brown on the ground meat, getting a nice char or caramelization on the onions and peppers, letting the pot of soup just sit and simmer for a couple extra hours. Being able to just relax and let flavors develope helps out so much.
Time is why your grandparents cooking was always the best. Why that bowl of chili hits so much better the second day. Why BBQ is so amazing.
Take the time to really enjoy making food. The best part is, for most things, it’s not a lot of added time to make it much better.
Straight up MSG. If you taste a savory dish and something’s missing it’s most likely umami. And a pinch of that stuff will add it without any other flavors. Sure, you can also use mushroom powder, nutritional yeast, bouillon cubes or fish sauce, but all those introduce additional flavor notes that I might not want in my dish.
This.
Bought a big thing of msg, put it in a salt shaker, add it to any savory dish and it’s amazing.
Also theres no good evidence that MSG has any ill effects. One doctor wrote into a magazine once saying he got a headache after binging on Chinese food and thought that maybe MSG was the reason and a huge panic happened.
An alternative that brings an umami punch to a full soup pot full of sauce or stew is a single anchovy fillet that you have chopped into paste. There won’t be any fishy flavor at all, and people will BEG you to tell them your secret, and then refuse to believe you when you tell them. It’s a truly enjoyable bit of chaos.
Oh, and I am talking like 1 fillet for 2-3 gallons of sauce/ stew.
Hatred or anger. Screw cooking with love.
For me it’s less of an ingredient and more of a process. So many recipes call for just cooking the onions until translucent. Screw that. I’m building a fond. We’re browning those suckers.
Beyond that, every dish gets more of its own secret ingredient. My burgers get a whisper of cinnamon, my lasagna gets nutmeg, my pumpkin soup gets smoked paprika
Garlic. Just garlic. And then add more garlic. 😆
But seriously, a pinch of MSG can make a big difference.
A little bit of Dijon mustard goes great in a lot of things. Also love ground sumac.
I don’t know about ‘most’ of my dishes, but I do use an awful lot of smoked paprika…
Citric acid. You can add that little bit of brightness without also adding moisture. A little goes a long way. Sometimes if something tastes like it needs more salt or spices, it might actually just need a little acid.
Lemon juice or vinegar. Works great with heavy or spicy dishes to make them just a little bit lighter.
I love adding nutmeg and white pepper to any kind of bechamel-based dish I make.
