Asklemmy

43899 readers

1312 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
[email protected]: a community for finding communities

~Icon~ ~by~ ~@Double_[email protected]~

founded 5 years ago

MODERATORS

[email protected]

245

What's your secret ingredient that makes your version of a common dish better than anyone else's? (lemmy.world)

submitted 8 months ago by [email protected] to c/[email protected]

337 comments fedilink hide all child comments

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.

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 9 points 8 months ago* (last edited 8 months ago) (2 children)

Half a teaspoon of mustard to any creme-based sauce. People dont think it will taste good but once you try it... Doesnt matter if you dont like mustard on its own. But it just adds that different flavor, similar to how salt changes it, without wanting the dish to taste like salt.

[–] [email protected] 3 points 8 months ago

And it helps the emulsion! Keeps everything thick and creamy.

[–] [email protected] 2 points 8 months ago

I do a similar thing but with horseradish. Just a hint of it is enough to improve the sauce