Asklemmy

43942 readers

724 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
!lemmy411@lemmy.ca: a community for finding communities

~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~

founded 5 years ago

MODERATORS

246

What's your secret ingredient that makes your version of a common dish better than anyone else's? (lemmy.world)

submitted 8 months ago by ClockworkOtter@lemmy.world to c/asklemmy@lemmy.ml

337 comments fedilink hide all child comments

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.

you are viewing a single comment's thread
view the rest of the comments

[–] prole@sh.itjust.works 11 points 8 months ago* (last edited 8 months ago) (1 children)

A few years ago I got a big shaker of just straight MSG crystals in the "ethnic foods" aisle of the grocery store, and I put it in so much stuff. It just makes everything taste better. Particularly anything umami

[–] tobogganablaze@lemmus.org 2 points 8 months ago (1 children)

In Switerland you can get it by the kilogram and in some supermarkets there is an entire aisle just for MSG.

[–] John_McMurray@lemmy.world 1 points 8 months ago

You can get that anywhere worldwide professional cooks shop. No, it's often not in grocery store in English speaking countries, but it's at the wholesaler in 3 lb jars and 10 kg buckets, and (one of the reasons) food tastes better in a restaurant. The other reasons are excessive sugar, fat, cream and butter of course.