What's your secret ingredient?!


Question: It depends on what I am cooking.

Most often enough though my "secret" ingredient is sea salt.


Answers: It depends on what I am cooking.

Most often enough though my "secret" ingredient is sea salt.

garlic

sugar

Marjoram - chicken only


for everything else - VEGETA

Its my secret! I would never tell you that I don't have one because I usually only follow the recipe. Its my secret and I won't tell you!

Nutmeg. I put a tiny pinch in just about everything. It adds just a hint of something different.

MILK

It goes with everything! :-)

Tony Chachere's Cajun seasoning

Spicy love...

Cinnamon in my spaghetti sauce

Lobster....( i cant afford to buy it.......shhhhh!)

A Croatian condiment called Vegeta.

I have several. I usually use a combo of salt-pepper-onion-garlic when i season anything. Comes out great and folks are always asking what I used. Paprika makes a great secret ingredient, too. It helps almost anything.

For low-salt fries, sprinkle with paprika before baking. They'll have a nice flavor and require less salt.

i use tons of garlic with almost everythign i cook..well, at least for main courses...i also use garlic sea salt...garlic in pasta when cookin noodles, garlic in steak, garlic wioth chicken and fish and everything else!

I chuckled when someone said they usually follow the recipe. My mom and use to make jokes about that saying that we'll probably never know how good a recipe really is because we always change them. But there definitely are some recipes, especially if it's a delicate balance... that I'll follow a recipe... mostly with baking. Anything else, sauces, main dishes, salads, dressings, casseroles & side dishes... problem never.

hmmmm... secret ingredient. There have probably been a few over the years. Worcestershire sauce has gone into a few things I think might be a surprise if people knew. But many have also asked for the recipe for those, so for them, it's no longer a secret. Doesn't sound very exciting... but for those items... it's major, and it's just a little bit.

Someone mention paprika. Great seasoning! I use only Hungarian because it has so much flavor. And being Hungarian, I enjoy making some Hungarian dishes.

eggplant.

garlic

tonight it was with halibut

Garlic is always welcome, but when I want to add a little something extra, balsamic vinegar is nice. It makes the dish taste a little more exotic and gives just a little more kick and is a little more noticeable than worcestershire sauce. It goes with many flavors - I add it jarred spaghetti sauce and just about anything that I saute.

finishing almost any sauce or dish with a little butter or a high-quality extra virgin olive oil for a gorgeous sheen and flavor.





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