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| What's your favorite secret ingredient?
Posted: 9/9/2008 12:59:10 PM | Why has cilantro become the new parsley. People use it for colour, filler, garnish, if you use lots it adds flavour. But most people that I know who use it, simply use it way too often. Cilantro salad?! Yeah, I have a friend who made salad (regularly) with as much cilantro as lettuce. Scary, eh?
Don't get me wrong. It's great in the right things and in moderation, it just seems (at least around here) that it's the new fad food.
One thing I will say for cilantro - you couldn't do a good Riata without it (and, yes, lots of it). Riata is an Indian thing. It's a sort of a dip. The one I enjoy most is simply cucumber, sour cream and cilantro, and a few spices, oh and lime juice (I like a little extra lime in mine). There's lots of variations on it. I could eat that stuff on nearly everything. MMMMmmm. | |
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| What's your favorite secret ingredient?
Posted: 9/9/2008 1:08:02 PM | | I forgot about cilantro( coriander),it's a must have for Mexican cooking(besides chili powder and oregano).A little cilantro in salsa or in a breakfast burrito works for me. | |
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| What's your favorite secret ingredient?
Posted: 9/9/2008 6:34:46 PM | | I have a collection of Asian condiments that always seems to make their way into my cooking in some combination. In particular - oyster sauce, soya sauce, sambal oelek (chili paste), sweet chili sauce, hoisin sauce and sometimes worchestershire sauce. I was trying to follow a (new to me) Italian meatball recipe yesterday, and when it came to adding salt, I couldn't help myself and used soy sauce for a richer flavour. I agree with the person who mentioned umami. | |
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| What's your favorite secret ingredient?
Posted: 9/9/2008 6:38:14 PM |
My most favorite secret ingredient for savory dishes is roasted sesame oil...
I use that too!!! In something as simple as rice, toasted sesame oil & the Frontier's chicken broth powder make it so flavorful that it doesn't need any sort of gravy or sauce. I like to add a dash of parsley, some garlic, onions, & sliced mushrooms for a really nice side dish. Yummmmm | |
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| What's your favorite secret ingredient?
Posted: 9/9/2008 7:04:39 PM | recently moved, not all un-packed yet,...lol/ just drooling..../
<img src=http://www.plentyoffish.com/smiles/
p.s. / sea-salt is best. if u .....have .....to use salt. | |
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IQF
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Joined: 6/7/2008
Msg: 138 | |
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| What's your favorite secret ingredient?
Posted: 9/10/2008 9:14:57 AM | Webchick....
Its Saffron... had to run to the Spice cabinet to check. its a Fine redish thing, kinda looks like sawdust. Its great in soups too...... | |
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| What's your favorite secret ingredient?
Posted: 9/10/2008 10:40:09 AM | | I found using real dairy heavy cream seems to impress people. It works for both savory and sweet dishes. My mom worked in the food industry. People would wonder why the company chef's food tasted so much better than their home cooking. My mom said is was heavy cream and lots of butter. It may not be good for your health, but it tastes so good. | |
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| What's your favorite secret ingredient?
Posted: 9/10/2008 3:42:02 PM | MSG or monosodium glutamate is one of the ingredients I avoid. Accent, Ajinomoto and others with MSG give me a headache so I always ask that they not be included when I go to any Chinese restaurant. They are present in most of the packet soups or even canned items.
My secret ingredient is usually ground flax seed which I find enhances the flavour of food. It is supposed to lower bad cholesterol. And Cajun seasoning, if I want something spicy. It's good with practically every meat or vegetable dish I make.
I have a special ingredient I add to spaghetti, chili or meat loaf. When I roast, bake or grill chicken or any meat, I put the dripping in a container and place it in the fridge . Since I don't like making gravy, I skim out the fat and add the leftover sauce to the spaghetti , chili, meat loaf or even soup. This gives a full flavour to the dish and I have always been asked what I add to them since I try to lessen salt in any of the food I prepare.  | |
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| What's your favorite secret ingredient?
Posted: 9/10/2008 4:01:10 PM | Grains of paradise instead of black pepper in some dishes for a more "exotic" edge.
http://www.thespicehouse.com/spices/grains-of-paradise.
Try 'em, I promise you'll get hooked, but don't look for it at the local chain grocery...they're not very common. | |
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| What's your favorite secret ingredient?
Posted: 9/10/2008 4:25:59 PM | ^^ SOB...I was just looking for Grains Of Paradise for Lentil Soup! Too cool!
OK, still sticking with nutmeg & sumac and for a real funky flavor try black salt.
Very Metal-ish | |
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| What's your favorite secret ingredient?
Posted: 9/11/2008 5:36:20 PM | rose water in baklava. cardamom in shortbread. gingersnaps instead of graham crackers when making the crust for cheesecake.
i have some other tricks, but they tend to slip my mind until i go to cook or bake. | |
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| Da wine dat matches
Posted: 9/11/2008 6:30:10 PM | | I can taste the winemaker's love....and my pulling of the cork.... | |
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| Da wine dat matches
Posted: 9/12/2008 10:34:52 AM | Worchestershire sauce in my tuna salad.
Sesame seed oil coated on meats when I grill.
Rosemary and orange slices under the skin of my baked chicken.
Vanilla in my hot cocoa.
Tarragon and Basil on my fish.
Cilantro in my Riata | |
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| Da wine dat matches
Posted: 9/12/2008 11:35:40 AM | Redd, we would get along fine in the kitchen. I'll do the dishes!
I jarred up a peach-habañero salsa yesterday with the last of the Missouri Garnet Beauties and these amazing, fleshy, fruity peppers I get from a friend. I was reminded, blissfully, that the very best secret ingredient is fresh, local produce. It's not all great, of course, but plenty of it is so superior to anything at the grocer's. I've about burned my tongue off this morning, this stuff is so delicious.
I have a handful of tiny, black eggplants for this evening. I can't wait to taste them. Maybe with salsa!
Chores!
Vulf  | |
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