I do a chicken pizza using tzatziki as the base sauce instead of tomato. Initially I was going to have it on top, but decided to go nuts. With the other Mediterranean ingredients on it, goes deliciously.
this post was submitted on 19 Mar 2024
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Soy sauce makes everything better. If there is some kind of sauce or broth just add a little bit. The extra salt and umami flavor elevate everything. Doesn't matter the cuisine. It goes great in burgers
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Wijko satΓ© sauce. It goes with almost anything. I'll have no shame in it. My Asian partner does.
- Soy sauce
- flax seed oil in tomato sauce
- lime juice
- yeast extract
Vegans know how to cook haha
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This oneβs a bit of a preference and not much an ingredient, but a topping. I tend to put molasses on pancakes over syrup or honey. I still occasionally use maple syrup or honey, but I love the bitterness of molasses.
On the topic of syrup, I put maple syrup in coffee instead of just sugar! The "earthiness" of the maple syrup goes really well with coffee.
(I do it with cold brew so I honestly don't know how it is with hot coffee.)
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Bog standard "all purpose seasoning" in mac n cheese. Just elevates the whole thing.
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Beans (usually black beans, but I've been looking more into other varieties lately), lentils, peas, soy curls, tofu, tempeh, tvp, rice, oat groats, barley, quinoa, bulgur, amaranth, other grains I can't remember at the moment, and seitan: wherever most people would use mutilated body parts.
Worcestershire sauce in tuna. It is delicious.
Almost all of my barbecue rubs have black garlic salt/pepper. Make it myself.
I find a lot of dishes are just better with oregano.
Balance acidity, that's pretty much how to make every sauce delicious. Per OP's suggestion, that free glutamate punch also helps.
I don't know about "better", but I've been experimenting with adding bitter chocolate to my indian curries. The thinking being, some masalas are a bit like mole if you squint (yes, I know most moles don't actually contain chocolate). Balancing out the bittersweetness has been challenging, especially given that the tomatoes I can get around here are already quite sweet. It also affects how much lemon juice or amchoor is needed. I'm not quite convinced yet that it's a good idea lol.
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When I make quesadillas, I put a thin layer of this really good chipotle sauce on the tortilla before I start adding the ingredients. Plus, butter for browning the tortilla always trumps cooking spray. Finally, when browning the meat, thereβs a sweet and spicy sauce Iβll put in the pan along with some honey to finish browning the meat. Adds a layer of sticky goodness.