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.
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.
Acid. Lemon juice, lime juice, vinegar, and/or wine. Salt and acid make the existing flavors fucking pop.
For anything cheesy, add a touch of nutmeg. Not enough to identify it, but enough to know that something changed.
Taste as you go.
Funny story. My partner was making mince meat a little while back and instead of adding nutmeg they accidentally added cinnamon. Actually turned out really good!
Cinnamon is awesome on pepperoni pizza; throw it on before baking.
Moroccans (and probably others) use cinnamon in savoury dishes like tagines and stuff, so not a terrible mistake to make!
Agree with acid. Fuck nutmeg though, I’m tired of sauces with nutmeg. It does not give it a je ne sais quoi, it just makes it taste like fucking nutmeg.
That’s just too much nutmeg.
Correct, and that’s my problem with it: it gets abused too often, so it’s on my “this is why we can’t have nice things” list.
I had to learn to not go overboard with nutmeg, because it’s a very strong flavor that quickly overpowers a dish and when it does, it doesn’t taste nice. But in the correct quantity on the right dish, it’s brilliant.
Nutmeg is great in creamed spinach as well
I have a different secret ingredient in my creamed spinach.