" People who eat your food will consider , ' There ’s something in here that ’s special , but I ca n’t put my finger on what it is . ' "
We all have our “secret ingredients” or flavor boosters that seem to automatically enhance a dish. For example, the first time I tried combining soy sauce and butter and drizzling it on popcorn, I almost couldn’t believe I hadn’t been making it this way my whole life. So Redditoru/Iron_Undiesasked, “What’san add-inthat, to you, is a game changer?” Here’s what people (including some members of theBuzzFeed Community) said.
1.“Mustard is an emulsifier and has lots of good uses when it comes to cooking. I add mustard powder to béchamel/cheese sauce to keep it from breaking, and Dijon to any vinaigrette to keep them from separating.”
2.“Fish sauce is a universal secret ingredient. It’ll be that thing people who eat your food will think, ‘There’s something in here that’s special, but I can’t put my finger on what it is.’ It’s fish sauce…”
— u / deucemcsizzles
3.“I add some curry powder to cream sauces/dishes. It’s not enough to taste the curry; just a little. It always makes the sauce feel more complex or adds more body.”
4.“Nutmeg is a great ingredient for cream sauces and some dishes, especially freshly grated, so it still has some ‘zing’ to it. Nutmeg, in general, is underrated, IMO, and we should re-embrace it.”
— atomic number 92 / EclipseoftheHart
5.“Cooked white rice in meatloaf. Use rice instead of breadcrumbs. You’ll get a juicier, fluffier meatloaf every time.”
— u / mollwallbaby
6.“Anchovies in sauces or hearty soups. Chop them up small, and they will just melt in. I love it for pizza sauce. And I’m telling you, even people who hate anchovies don’t notice they’re in there.”
7.“I add MSG to soups, sauces, etc. It’s best used when dissolved into something wet. If there’s not something saucy, soupy, or oily there for the MSG to dissolve into, you’ll be able to taste the MSG rather than just tasting its secretoomph.”
— atomic number 92 / Ambitious_Wealth8080
8.“When I make scrambled eggs, I like to mix in a dollop of cottage cheese before I start cooking. It really makes the eggs creamy and smooth.”
9.“Sumac as part of the dry rub on any smoked meats — it has a citrusy tang that balances the smoky/salty/umami flavors without incorporating any liquid that can disrupt the binder and other dry ingredients.”
— atomic number 92 / Frannie97
10.“Tahini inchocolate chip cookies. My colleagues love my chocolate chip cookies, but I refuse to tell them my secret ingredient for the fun of it. I rotate the types of cookies I bake every week, but my chocolate chip tahini cookies disappear quickest.”
11.“Whenever I makecinnamon rolls, I always add cardamom. It adds a depth of flavor to the cinnamon and makes them taste slightly less sweet.”
— uracil / saywhat252525
12.“Herbs de Provence in hash browns. My recipe is shredded potato fried in an equal amount of butter, or more butter if you prefer, and a sprinkle of herbs de Provence at the end.”
13.“Coffee in chocolate cake or brownies. I add just enough to amp up the chocolate flavor.”
— u / crossfitchick16
14.“My go-to for any dish that feels like it needs something is a drizzle of balsamic vinegar. This includes desserts, especially if I feel they taste too sweet. A little balsamic really cuts the sweetness and adds some depth.”
15.“Keep your leftover jar of pickle juice. It can be used in many ways to add depth and awesome flavor. It’s our secret weapon in potato salad.”
— u / canadachris44
16.“Miso paste in pesto sauce! My favorite homemade pesto sauce uses miso and no Parmesan. You wouldn’t even know you’re missing it. It’s divine.”
17.“Chipotle in adobo sauce takes tomato-based dishes to the next level for me.”
— uracil / ben_bliksem
18.“I always add soy sauce when making a red pasta sauce. I can make it with various ingredients, start from scratch, or use jarred pasta sauce and simmer on the stove to heat it, but no matter what, I always add a dash of soy sauce. It elevates it so much.”
19.“Vanilla instant pudding mix (just the powder) in cookies! It makes them nice and soft, and they stay that way for days.”
— karileah143
20.“Whenever you make a savory quiche, spread a thin layer of mustard (any kind you like) on the bottom crust before pouring in the filling. Delicious.”
21.“Gochujang is a great addition to any cheap pasta sauce in a jar.”
— u / latihoa
22.“Make your oatmeal with tea! I love a good Earl Grey oatmeal with honey or vanilla coffee creamer. It’s just a nice take on something classic.”
23.“Angostura bitters. Just a dash adds a nice, subtle spice note to anything. Meat sauces, stews, and fruit desserts are particularly nice.”
— u / WestBrink
24.And finally, “Add a block of Boursin to any cream-based pasta sauces (like Alfredo) or mashed potatoes.”
Note : Some responses have been redact for duration and/or lucidity .
