/ck/ - Food & Cooking

[Anonymous No.8542785]

The most important seasoning to have in your kitchen after salt.

[Anonymous No.8542792]

That fucking fish

[Anonymous No.8542843]

>>8542792
>That fucking fish
fixed

[Anonymous No.8543095]

Close toss up between this and black pepper.

[Anonymous No.8543100]

>>8542785
where did you get this

[Anonymous No.8543269]

>>8542785
Top three:
SALT
Pic related
Black pepper

[Anonymous No.8543271]

>>8543269

>top three
>only lists two

[Anonymous No.8543528]

>>8543271
are you serious

[Anonymous No.8543547]

Essential spices:
>salt
>cumin
>cayenne
>hot pepper flakes
>ground coriander
>oregano
>basil
>thyme
>tarragon
>turmeric
>pepper
>rosemary
>cardamom (whole and ground)
>paprika
>bay leaves
>cinnamon (sticks and ground)
>cloves
>dill

Spice mixes are for plebs.

[Anonymous No.8543553]

Ahem.

[Anonymous No.8543596]

>>8543271

[Anonymous No.8543623]

>>8543547
THIS

[Anonymous No.8543629]

>>8543547
Nutmeg is good to have around too.

[Anonymous No.8543653]

>>8543629
Agreed. Good addition to potatoes and meat.
>>8543547
You forgot ginger, essential for meat recipes and Asian cuisine

[Anonymous No.8543774]

>>8543553
I HATE KAKAROT

[Anonymous No.8543788]

>oblig
Also Goya

[Anonymous No.8544002]

>>8542785
This. Or whatever hot sauce you prefer.

[Anonymous No.8544116]

>>8543629
Can't make a proper white sauce without it, it's great to have on hand

[Anonymous No.8544133]

>>8542785
Why does this shit matter?

[Anonymous No.8544400]

When on a diet, I make savory oatmeal with this. Water, hondashi stock, kikoman soy sauce, green onion, cooked diced chicken breast. When finished, topped with furikake and togarashi; it comes out pretty decent. As the oats go along way in satiety, it almost works like a sticky rice porridge substitute.

[Anonymous No.8544409]

ITT: shit tastes

top 3 seasoning:
Salt
Sherry vinegar
lemons

[Anonymous No.8544422]

Lotta right answers here.
But you need this in your spicerack too

[Anonymous No.8544437]

>>8544422
>>8544409 Here, I was debating between that and lemons and went with lemons since I use them more often. But honestly, I've replaced worchestershire sauce with asian fish sauce

[Anonymous No.8544443]

As long as were posting things that aren't strictly spices/seasonings.

[Anonymous No.8544444]

>>8544443
Sugar is essential for tomato based cooking

[Anonymous No.8544449]

>>8544422
I really don't use it all that often. It's good in some sauces and marinades or with sauteed mushrooms, but it's rarely one of the first things I reach for.

[Anonymous No.8544450]

>>8544409
What does Sherry vinegar taste like? I already have white distilled, apple cider, and balsamic vinegars. The idea of getting another kind is a little annoying.

[Anonymous No.8544454]

>>8544449
Pretty much anytime I use ground meat I toss some in there

It makes meat "meatier"

[Anonymous No.8544456]

>>8544444

[Anonymous No.8544470]

>>8543547
cum in what?

[Anonymous No.8544483]

>>8544444
I like mine a bit acidic. If needed I'll add a small amount of baking powder to my sauces. You just gotta be sure to cook it until the reaction is fully completed or it will taste horrid.

[Anonymous No.8544485]

>>8544450
It replaced all of them except white distilled. I've never used a balsamic vinegar that wasn't close to $100 and most that reasonably priced are fakes.

It's basically the greatest tasting red wine vinegar you can get and any recipe that calls for vinegar gets sherry. I even splash it on soups. Use it as a seasoning since, along with salt, is a flavor enhancer. thomas keller can it explain it better than I :
https://www.splendidtable.org/story/3-tips-for-the-home-cook-from-thomas-keller

[Anonymous No.8544628]

>>8544485
Thanks.