this post was submitted on 19 Mar 2024
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Mine probably isn't that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.

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[–] qevlarr@lemmy.world 2 points 1 year ago (3 children)

Here's an opposite example: When making lasagna, leave out the bechamel sauce. No more soggy mess

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[–] JimmyBigSausage@lemm.ee 2 points 1 year ago (1 children)

Oregano. 🀫 Don’t tell anybody Andy.

[–] ClockworkOtter@lemmy.world 1 points 1 year ago* (last edited 1 year ago) (1 children)

I feel like this is a reference or an in joke?

[–] JimmyBigSausage@lemm.ee 1 points 1 year ago

It was an episode of Andy Griffith.

[–] shasta@lemm.ee 1 points 1 year ago

A pinch of cosmo canyon salt

[–] calmblue75@iusearchlinux.fyi 1 points 1 year ago (3 children)

Asafoetida and curry leaves. Not exactly secret, but skipping these will make my food taste bland. Also chopping curry leaves will add more flavour.

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[–] RecallMadness@lemmy.nz 1 points 1 year ago

A splash of milk (probably any dairy?) in stews and meat based sauces just before serving.

[–] Mycatiskai@lemmy.ca 1 points 1 year ago (2 children)

Nandos medium hot sauce in chicken stews.

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