This oneβs a bit of a preference and not much an ingredient, but a topping. I tend to put molasses on pancakes over syrup or honey. I still occasionally use maple syrup or honey, but I love the bitterness of molasses.
this post was submitted on 19 Mar 2024
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Soy sauce makes everything better. If there is some kind of sauce or broth just add a little bit. The extra salt and umami flavor elevate everything. Doesn't matter the cuisine. It goes great in burgers
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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 molΓ©, I expect it to work with chicken too.)
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I do a chicken pizza using tzatziki as the base sauce instead of tomato. Initially I was going to have it on top, but decided to go nuts. With the other Mediterranean ingredients on it, goes deliciously.
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Balance acidity, that's pretty much how to make every sauce delicious. Per OP's suggestion, that free glutamate punch also helps.
Dashi. Makes dishes get a lot of umami.
Recently discovered the wonders of yeasty flakes, never thought to put it in sauces (only sprinkles) so I will give this a go, thanks!
My ultimate sprinkly pasta topping is a mixture of grated cheese, crushed Salted crisps, yeast flakes, fresh basil, hot sauce, and Japanese shichimi.
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Other than MSG - garlic powder, lemon pepper, paprika, and gochugaru. Almost everything I cook has those 4 put in, with only the lemon pepper reduced if citrus is not part of the dish.
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I don't know about "better", but I've been experimenting with adding bitter chocolate to my indian curries. The thinking being, some masalas are a bit like mole if you squint (yes, I know most moles don't actually contain chocolate). Balancing out the bittersweetness has been challenging, especially given that the tomatoes I can get around here are already quite sweet. It also affects how much lemon juice or amchoor is needed. I'm not quite convinced yet that it's a good idea lol.
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hominy in chili
Almost all of my barbecue rubs have black garlic salt/pepper. Make it myself.