What's your secret ingredient that makes your version of a common dish better than anyone else's?
What's your secret ingredient that makes your version of a common dish better than anyone else's?
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.
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A quarter-dash of cinnamon in anything that calls for ground or minced beef. Enhances the savory notes of the rest of your seasonings and broths. (Haven't tried this with pork yet; but considering the existence of molé, I expect it to work with chicken too.)
A quarter-dash? Isn't a dash already almost nothing? So a quarter dash of cinnamon is what, three or four individual grains or cinnamon powder?
You have a very conservative definition of 'dash'; for me, a dash is like a third a tablespoon bc I don't rigorously measure; I just shake until it tastes right.