/ck/ - Food & Cooking

sesame oil

>>15900865
forgot to add
>sichuan peppercorn oil
>doubanjiang
>citric acid

>>15900865
salt
unironically

>>15900879
>cit ass
baste
mine are
>anchovies
>yogurt
>tomato paste
>asafoetida
>orange juice
>salted lemons
>black lime
>tahini
>tamarind paste
>salted olive paste
>mustard seed oil
idk there's a fucking lot depending on what you're making

>>15900919
What's the black lime for? I love the smell of those in the persian grocery but I don't know what to use it for

>>15900865
Butter

>omg this is so good who made this!?
>head chef is off and can't steal credit, owner parades me out

It was my third week in, and all I ever heard about cooking is what I googled at the last second, and that beloved racist Paula Dean loved butter. I run my own kitchen now, secret ingredient hasn't changed. I fry everything in butter.

Beyond Meat? Not quite, fried in salted butter, to simulate the savory grease that vegetable patties lack. Lobster? Turbo inverter defrost in plastic wrap a pat of butter, because lobster is honestly fucking tasteless. Filet Mignon? Butter pat with McCormick italian seasoning pinched into position on top.

Dont listen to anyone who says you've used too much, they're like women who tell you they hate shopping and drama. Butter fucking everything.

>>15900865
Love

>>15900879
These, except the citric acid, which I may try now. Also fermented black beans.

>>15900998
Some vegan is going to throw a shit fit if they find out you're using butter to cook that beyond shit.

>>15900865
my fucking PISS

Fresh nigger blood

>>15901059
My old boss looked like this chick.
She was very nice and competent, though.

>>15901102
SHUT THE FUCK UP GET BACK TO WORK YOU BITCH

>>15900976
it's a really a condiment, just grate it over whatever your eating, or you can pulverize them and keep them in a shaker. they have a similar tangy/salty application to preserved lemon, but is a easier addition to dry seasoning blends, rubs, or like i said, just sprinkle it over some rice, chicken, vegetables, it has a really good flavor.

>>15900865
Fish sauce (smells literally like dirty puss and asshole but tastes amazing)

>>15901051
I don't care, they're happy. And if they're anything like my ex-wife, they're gonna glom half your beef hamburger when nobody else is looking. Which is literally every vegan I've hung with, at one point or another. Not blaming them, and their gas are mostly noble, but come on.

Side point: never marry a "vegan".

>>15900865
What is Aleppo

>>15900865
I chop up a small can of these and throw it into my chili. Also I throw old bay onto vegetables in various preparations, people underestimate its versatility.

>>15900865
Fish sauce
Granulated shallot
Liquid aminos

pomegranate molasses, plays well with anything that needs acid-sour plus depth (sorta like tamarind)

>>15901188
Chipotle is great but I find their flavor too strong if you use that much.

>>15901059
>>15901112
What video is this from? Can somebody link? It looks funny.

>>15900865
Salami

tahini

>>15900865
I use fermented ginger in all of my stir fries and soups. I know it's probably not that secret of an ingredient but it adds this extremely subtle funkiness and depth of flavor that I've never had anywhere but my own kitchen

>>15900865
cayenne pepper and mayonnaise

>>15901229
Yeah they're pretty strong, especially the pickled ones. The cans that I toss into the chili are half that size but that's the first pic that came up. I do occasionally buy the larger cans for marinades, pork takes to that shit like nothing else.

>>15900865
Salted butter

>>15900865
>durr butter, anchovies, fucking peppers, salami, fish sauce

how are any of these secret ingredients you fucking faggots

>>15901396
>ingredients that a person eating a meal would not normally expect, or be able to easily identify after eating it
>not understanding a classic fixture of culture for the past 100+ years
I think you have autism

>>15900865
2 celery items: celery salt and chopped celery leaves
Celery salt is great on meat, particularly pork and chicken
Gives great flavor and hardly anyone uses it so it tastes unique to most
The leaves chopped fine (like parsely) are a great garnish, give a surprisingly potent flavor
Also I basically don't cook meat anymore without a bit of chipotle tabasco, gives a very mild heat and slight smoky flavor
I'm starting to use paprika more often too now because that mild smokiness improves vegetable dishes so much

>>15900865
beef bouillon paste

Pickled garlic
Sumac
Galangal powder
Mae ploy sauce
Coriander powder (for chicken)
Tkemali sauce (from republic of Georgia)

>>15900919
>tamarind paste
Good taste

>>15900865
Fuck off frogspammer.

>>15901210
paprika is definitely one of the most underrated spices. Look up bravas sauce from spain

>>15900865
Msg

Crushed ghost pepper. Just don’t overdo it.

>>15900894
this + butter

lemon zest

dolphin dust and hazelnut oil

>>15901677
galangal is weird but good

>>15901165
mfw the aleppo pepper is too hot

>>15900865
celery salt

>>15902076
to specify, garlic fried in hazelnut oil

Long pepper, thanks to a guy from here the other day. I've been putting it on literally everything. How it's not more popular is frankly astonishing.

Cheese

>>15902385
What does it do?

I add a pinch of sugar to most savory dishes

>>15900865

Salt

>>15900894

Lol I responded before I read the thread. Salt and butter. In everything.

A lil' pinch of my own crumbly shite

Anchovies, Worcestershire, or more butter.

>>15902583
it longs for peppers

Magic sarap. Wife puts it in everything.

cum

1 clove.

>>15902874
>Wife
How cucked can you get?

>>15900865

The secret ingredient is, and always will be, LOVE anon

lard
msg

>>15900865
>butter
>lard
>salt
>smoked paprika
>vermouth
>mustard
Basic bitch shit but they just work

I aint tellin

>>15900865
>secret ingredient
normal black pepper
it makes all the difference.

>>15900865
Nutmeg

>>15900919
Quality

The parmigiano crust into soups. Works everytime.

>>15901941
i agree

for me, it's cayenne pepper

>>15900865
I like to use agave in miniscule amounts to balance out savory dishes, sometimes red wine vinegar too. Oh and MSG occasionally

>>15901003
thats cute

>>15900865
cum
and a lil' tappa tappa of cayenne pepper

>>15902118
I find just regular old msg tends to work better than thaf kind of stuff.
With exceptions, of course, like a vegetable soup.

>>15903053
>Not in that thread , but I saw it the next day
>this was 7 years ago

>>15901941
Beat me to it. I don't even know what it adds or how much to put in but it's too late now.

>>15901112
Now she looks and sounds like my old boss, an absolute hellspawn that managed through fear so nobody respected her and turnover was insane

>>15900865
My armpit goop.
Don't ask how I found out

>>15900865
acids, smoked spices and salt(I make most myself; cumin, paprika, ground peppers and onion, etc.), vegeta, boulion. depends on the situation.