One of mine is potato salad. I always add a good splodge of french dressing
Anyone got a secret ingredient for vegetable soup? …mines always a tad bland. good chance to add requests.
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When I don’t know what’s missing a dash of lemon or lime juice solves the problem. Acid fixes issues of depth, salt fixes flavors not coming through properly
Salt. people don’t use enough salt.
Don’t use too much or you’ll end up needing a new kidney (hello from dialysis)
the issue with salt is not salt in cooking, it’s salts in processed foods used as preservatives.
Soy sauce in lieu of salt, for pretty much anything liquidy. Gravy, soup, pasta sauce, what have you.
100%! Why have just salt when you can have salt and umami!
I also put a little soy sauce in the beaten egg mixture for omelette or scrambled eggs :)
because soy is such a dominant flavor, that’s why. it tends to over power everything and all you can taste is the soy sauce.
Your mileage may vary i suppose. Soy doesn’t seem to be a problem for Japanese cuisine, which I usually consider as tasting very light in comparison to a lot of food.
Tamagoyaki egg rolls for example use soy sauce and are delicious and not overpowering at all.
https://www.justonecookbook.com/tamagoyaki-japanese-rolled-omelette/
because it’s a condiment in Japanese cuisine, not an ingredient.
Did you see the recipe? It’s mixed in together with the egg before you cook it.
Marmite in stews
That stuff is basically pure msg, so a spoon full in a pot will add a whole lot of taste without making it taste like marmite
I don’t like the stuff of toast, but it’s nice to have a glass around for cooking
msg - makes shit good
A little cinnamon is great on chicken or in rice.
Little bit of vinegar and MSG will liven things up in many cases
I put a little ginger in just about everything.
Grilled meat. Ginger.
Brownies. Ginger
Pasta
Yeah a little ginger in that too. Why not.
Tea. Yeah a little sprinkle.
Green tea is great with freshly cut ginger in it.
You had me up until sprinkle…
I generally only have the paste and dry powder on hand. Not sure my local grocery store has it. I also am poor and do 99% of my shopping at Aldi. And they definitely don’t have fresh ginger.
I prefer a splodge of mustard in my potato salad. And I second the suggestion of adding garlic to most everything, including veggie soup.
Boullion and smoke seasoning. Boullion makes the meat, especially chicken taste more well rounded. Smoke season I will add when using an indoor grill/skillet and it will really taste like it was done on an open flame.
Anchovies
HonDashi. I add it to nearly all my soup stocks (unless I’m trying to make a dish vegetarian).
When I make French toast, I add a little bit of cinnamon, nutmeg, and cardamom to the egg batter.
I add beetroot. This makes the soup look discusting but it tastes good and is full of iron - which was the main purpose of including it.
Oh good thinking. Just normal or have you used pickled?
Normal, fresh. I cook the soup for 40 minutes to make sure the beetroot cubes get soft.
Soup is about just throwing in whatever you have. Generally, if there’s some kind of a meat/bones, gelatin will give the broth body. If it’s more of a bean or potato situation, you may need to pull a portion out, mash it up, and add it back in to give body. You could also temper some eggs and add them in.
If you dont have gelatin or something starchy, you can add a cornstarch slurry to thicken it. If you have a really thin broth, it won’t taste right even if it would otherwise be really tasty. Taste is an amalgamation of senses, and texture is part of that.
Acidity definitely helps soups. Brothy beans are great with a little vinegar, some soups are good with lemon, etc.
I put layers of sliced zucchini in my lasagna. No need to precook them.
