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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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7624220 No.7624220 [Reply] [Original]

Hey /ck/ I am curious about what your secret ingredients are in your favorite recipes, or if there is some recipe that you make and add just a bit of something that makes it much better.

I put just a pinch of smoked paprika in scrambled eggs and one of white pepper in mashed potatoes. I also steam my vegetables in stock.

>> No.7624225

i put garam masala in a lot of stuff

love that shit

>> No.7624227

My secret ingredient is adding more salt, butter, oil or sugar.

>> No.7624228

>>7624227
this

>> No.7624235

>>7624220
>a pinch of smoked paprika in scrambled eggs
Isnt there a technique were fried eggs are used with multiple seasonings to learn the differences?

>> No.7624237 [DELETED] 

mustard. put it in anything savory, use it as a meat rub for roasts. the flavor cooks out but leaves a depth of yumminess you can't miss

>> No.7624241

MSG. Tastes great. I also don't cut out any salt when I'm using it.

>> No.7624249

>>7624220
I add a small amount of cinnamon to fudge and other chocolate desserts whenever I make them.

>> No.7624253

Butter. Butter in everything.

>> No.7624257

I add a heaping spoonful of peanut butter to my curries. It adds another dimension to the flavor.

>> No.7624328

I put a little oregano in homemade beef stew. Also sprinkle it over chicken I'm preparing to grill.

>> No.7624336

Merken

>> No.7624339

>>7624220
Corriander >:3

>haters gon hate

>> No.7624382

I like to warm shallot, garlic and bay leaf into the milk for mashed potatoes, but I think that's pretty common.

Stir frying veg, boiling a little soy sauce dry on high heat makes for a hint of that singed flavour that's hard to get otherwise without a ridiculous wok burner.

Soy sauce in tomato sauces.

Red wine vinegar on meat for roasting.

>>7624257
Sounds really good, I'm stealing that.

>> No.7624391

maple syrup and i'm not even canadian
drop it in stews, sauces, on toast, on fruit, on its own

>> No.7624432

>>7624220
Butter, MSG, salt, or any combination of the three. Depending on the recipe.

>> No.7624444

I am damn near embarrassed to admit this but since we're anonymous, I will tell you - I am a competitive bbq/grill contestant. My secret ingredient is a mix of Vermont syrup and Texas honey.

>> No.7624445

>>7624227
This. And also, in dessert recipes I use milk instead of water if I can, and then with meal recipes I'll use broth instead of water where I can. Oh and mayonnaise in mashed potatoes as well as in scrambled eggs.

>> No.7624452

My secret ingredient is salt.

Try it. Put it on almost anything and it will taste better.

>> No.7624507

The secret ingredient to anything is more sugar, salt, or fat. Brass tacks. People want the things that will eventually kill them.

>> No.7624611

>>7624220
i find semen adds a great zing to a lot of dishes

>> No.7624656

>>7624220
p-post her feet

>> No.7624667

>>7624507
Hush. Who the fuck wants to hear the truth? Fuck off.

>> No.7624700

>>7624235
desu the fried egg technique is a lazy version of an ACTUAL method that uses scrambled egg rolled, sliced, and each slice seasoned.

>> No.7624735

I add nutmeg to a lot of things now.

>accidentally put orange juice in shrimp pasta
>tastes like shit, douse it in nutmeg
>actually somewhat edible

>> No.7624750

Truffle salt is based
I put that shit in everything

>> No.7624776

i add cayenne and garlic to a lot of stuff

>> No.7625391

Cocoa powder in chili

>> No.7625402

>>7624220
MSG
Marmite
Miso
Fats, sugar, salt

>> No.7625406

sprig of fresh rosemary, thyme and a bay leaf in the water for steaming perderdohs - do the same for perderdooohz for mashing. Also, smoked paprika in tomato sauce for pasta,

>> No.7625421
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7625421

>>7624220
It's SEMEN.

>> No.7625449

>>7624220
garlic

>> No.7625456

Cumin. Little bit does a lot

>> No.7625459

>>7625456
I want to cumin your mum.

>> No.7625466
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7625466

>>7624220
This shit or herbes de provence

>> No.7625474

you can tell she has those nice ass cone titties. Makes me excited. But salt and butter is my answer to the question. Also, tomatoes if it fits for the dish.

>> No.7625520

>>7625459
She's a lesbo have at her

>> No.7625867

>>7625466
mmmmmm, I love me some dolphin oil

>> No.7625933

>>7624220
My cum.

>> No.7625937
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7625937

>> No.7625948
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7625948

Oops I meant

>> No.7626081

ITT: Shitty cooks that only know how to douse shit in fat and salt.

>> No.7626085

>>7625933
you are the most original poster i've ever seen in my life
no wait i'm being sarcasm

>> No.7626252
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7626252

is he right?

>> No.7626262

Knorr Stockpots.

>> No.7626726

>>7625466
Just about to post this. Didn't expect to find someone else using it on here. I put it in more or less everything and everybody is surprised when I tell them there's anchovy oil in what they just ate.

>> No.7626731

>>7626252
yes

>> No.7627954

>>7625466
Is that dolphin extract?

>> No.7629787

>>7624220
Use baking soda + lime juice in pancakes. Insanely fluffy.

>> No.7630051
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7630051

>>7624220
>Your "secret" ingredients

I use some ground black pepper and Tony Chachere’s Creole seasoning in my tomato soup.

“Bam!”, as you kids like to say.

>> No.7630060

smoked paprika on everything

>> No.7630070

>>7630051
>“Bam!”, as you kids like to say.


Nigga, what are you? Some crusty 90 year old who thinks hes talking to 60 year olds?

>> No.7630075
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7630075

>buttermilk or sour cream in cake recipes
>a splash of pickle brine when making deviled eggs
>allspice berries in beef stew
>a splash of pic related in pretty much every gravy except turkey gravy

>> No.7630096

a dash of nutmeg in egg dishes

>> No.7630115
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7630115

>> No.7631234

Ginger ale, for my bbq sauce. Fresh squeezed lime, and zest for my tuna salad. And fresh garlic paste for many of my ground beef recipes.

>> No.7631239
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7631239

>>7624220
I'm a cook at a small burger joint, and I put a little bit of mushroom powder on each burger, and they get rave reviews. Definitely recommend.

>> No.7631260

>>7624227
yep

>> No.7631293

>>7624220
smoked salt, I use it in stews, ragu's, goulash etc etc. Gives a nice smokey roundness.

>> No.7631743
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7631743

>>7625421
This desu

>> No.7632696

>>7631239
is this just milled shitake? it seems based

>> No.7632728

I secretly put chicken stock in a lot of the things I cook for my vegetarian friends. I've been doing it for over three years.

>> No.7632747

if I told you, it would't be a secret :^)

>> No.7632866

>>7631239
Do you buy it or make your own?

>> No.7633804

>>7624220
Rub the food items on your vagina a few times before cooking. It will keep your man from going astray. Try it.

>> No.7633899
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7633899

A add little dash of passion and a spoonful of love.

>> No.7634350

>>7624432
Protip: call it Ve-Tsin and people will think it's a super secret oriental spice instead of a creepy chemical

>> No.7634355

Liquor.

Lots and lots of liquor.

>> No.7634511

>>7625421
Came here to post this, nothing adds more flavor than a little pinch of my freshly made semen.

>> No.7635170
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7635170

>>7624220
A wee bit of vinegar.

>> No.7635203
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7635203

>>7624220
I live in Indiana, so using fresh ground pepper is truly a secret ingredient.

>> No.7635303

>>7625466
Can't stand the lavender.

Can totally behind anchovy oil tho.

Anchovies would be my secret. Soups, sauces, toppings.

>> No.7635321

I buy prepacked spicemixes/sauces.
The secret is that I cook well.

>> No.7635593
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7635593

in marinades, sauces, dips

>> No.7636400

Nearly any soup is better with a touch of cayenne.

I put a couple cloves and a bay leaf (and salt obviously) into the water I use to boil stuffed pastas like tortellini or ravioli.

>> No.7637457

>>7624227
I'm currently experimenting with adding very thin pasta (vermicelli) and brown it with some butter in a pot before adding rice and water.
Hoping to recreate a dish I ate in Turkey.

>> No.7637486

>>7624220
Worcestershire sauce... yep

>> No.7637494

>>7624220
nutmeg and a stock cube in pasta sauce

>> No.7637501
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7637501

>>7624220
Worcester sauce or balsamic vinegar, especially in meat dishes. Really brings out the flavour!

>> No.7637507

>>7624444
Checked

>> No.7637509

adding cinnamon powder to anything with tomato and strong roasted meat like sauce bolognesa

>> No.7637513

Worcester, Fish sauce,anchovies in meaty dishes, specially braised or poached, it brings the flavour. Also gelatin. Lemon zest or juice, Paprika,nutmeg, depending of what it squares it.

>> No.7637515

>>7637513
gelatin? wow thats interesting!

>> No.7637521

>>7637515
I tend to add it to the stock when I don't throw pig feets, gelatin does amazing things for palatability imho.

>> No.7637527

>>7637521
great secret! thanks man

>> No.7637540

>>7624220
I use cocaine instead of sugar. Its amazing!

>> No.7638040
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7638040

>>7633899

THIS

the only good answer tbqhwu senpai desu 2016