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.
A little cinnamon is great on chicken or in rice.
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.
When I’m making vegetable soup, I usually add some balsamic vinegar, tomato paste, and MSG. The acid and umami make the soup taste more balanced and hearty. I hope it’s helpful!
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
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.
When I make French toast, I add a little bit of cinnamon, nutmeg, and cardamom to the egg batter.
I prefer a splodge of mustard in my potato salad. And I second the suggestion of adding garlic to most everything, including veggie soup.
I put garlic in just about everything. Probably not really a secret ingredient, but it does go with just about everything
For soup I like to add turmeric for the colour. Also kinda tasty
What kind of phycopath does not add garlic to everything. 🤣
My friend has an ice cream maker and I keep begging her to make me some garlic ice cream.
Turmeric in chicken noodle soup is my go to…and some msg too
Little bit of vinegar and MSG will liven things up in many cases
Anchovies
I put layers of sliced zucchini in my lasagna. No need to precook them.
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.
HonDashi. I add it to nearly all my soup stocks (unless I’m trying to make a dish vegetarian).
