Greatly Improved By -
This is a spin-off the Food I Can't Stand, which has wandered a bit into how unappetising foods eg kale, courgette, can be made palatable with a dressing or a topping.
I am always on the look out for the magic dash or pinch that lifts a food or drink.
I think that any cocktail or mixed drink is better for a squeeze (or more) of lemon juice. All Thai curries ditto of lime juice. All cheese dishes with a pinch of cayenne. Banana sandwiches should have a tiny dusting of salt. Baked beans a good jag of hot sauce.
What have you found that may not being the recipe, but makes all the difference?
I am always on the look out for the magic dash or pinch that lifts a food or drink.
I think that any cocktail or mixed drink is better for a squeeze (or more) of lemon juice. All Thai curries ditto of lime juice. All cheese dishes with a pinch of cayenne. Banana sandwiches should have a tiny dusting of salt. Baked beans a good jag of hot sauce.
What have you found that may not being the recipe, but makes all the difference?
Comments
Butter makes everything taste better.
When I was participating in church potlucks, I would bring Nestle Tollhouse chocolate chip cookies, which had each received a small swipe of butter before baking. I would get compliments and "I wish I had time to make cookies from scratch". I never said a thing.
AFF
I have to be mindful of sodium now, and I’ve found that just a squirt or two of Tabasco sauce really lifts flavors without being noticeable.
And, @A Feminine Force, absolutely about butter. I’ll have to try that cookie trick.
(I don't mean HP or Heinz Tomato, although they have their place.)
I suggest that the preparation of sauces is one of the key skills for a chef.
Another thing I've found is that almost any soup except for a consommés benefits from the addition of a spoonful or so of yoghurt in the last minute or so of cooking them.
It's the secret sauce in the salad dressing I make that balances out the bitterness of my Beloved's cherished raw leafy greens (chard, kale, spinach and beet greens).
The umami of Maggi is elusive and chefs seem to agree that it is derived from lovage, celery's medieval ancestor.
Although not everything is improved by Maggi, most of my non-meat derived sauces (satay sauce, tomato sauce etc) are better for that boost.
AFF
Whereas for me, chillies in any form ruin a dish.
Onion powder can help a bit in recipes to cover for lack of salt.
I’d also suggest lemon/lime juice, after cooking, depending on the dish.
Using more herbs and spices than before really helps too.
You could even say it’s a gift.
That needs to be in the bad jokes thread!
NOOOOooooo ...oooo 🫣😭😂
AFF