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.
Tomato sauce and everything hot tomato, especially if you use canned tomatoes, needs a bit of sugar. It makes it 100% better. It does not make it sweet, but all the flavors of the tomato just pop while otherwise it is only sour and bland.
MSG in everything except eggs. Doesn’t go well with eggs for some reason.
In my experience it goes well with eggs too!
Monosodium glutamate
Nutmeg is a criminally underutilized spice, and a little goes a long way. Damn-near everything I cook gets a little bit of nutmeg.
If what you’re cooking tastes like it’s missing something but you can’t quite put your finger on what it is, in my experience most of the time it’s acid. My go-to way to add that is with a good squirt of yellow mustard.
A little bit of cocoa powder finds its way into a lot of darker colored savory dishes like stews and such
I am always put off a bit when I notice nutmeg where it doesn’t belong, like in chili. I love it in fall sweets and maybe on roasted squash but that’s about it.
How can you not like nutmeg in your mashed potatoes?
- Soy sauce
- flax seed oil in tomato sauce
- lime juice
- yeast extract
Vegans know how to cook haha
Kinda have to when you can’t cheat by adding butter, cheese or bacon to everything.
cheese, damn cheese.
Omnivores make noodles with literally nothing and just put cheese on it
I suppose at least vegan cheese is getting much better
Its okay but expensive or ugly.
You can hack it for various purposes from normal ingredients
Ugly? Dairy cheese ain’t exactly handsome.
Like full of aroma. But vegan cheese is always less ick than cow milk with antibiotics, pus and more.
There literally is a max amount of pus allowed in milk, for a reason.
