Phil
Senior Cook
Or maybe you picked up a little trick you'd like to share. I, for instance, put a teaspoon of cinnamon in my scratch chocolate cake recipe. I just did it one day and, "wow". Been doin' it ever since. Care to share?
BreezyCooking said:What's more of a "secret" ingredient for me would be the addition of good-quality canned anchovies to many Italian dishes & vegetable sautes. Chopped/minced & added to sauces, olive oil when sauteeing, salad dressings, etc., it adds a wonderful depth of flavor that even folks who claim to hate anchovies like.
BreezyCooking said:While it's definitely not what I'd call a "secret" ingredient, I have to say that I find a squeeze of fresh lemon (or sometimes lime) juice adds just the right "something" to many many different things - both sweet & savory. I go through a lot of both.
Ah Jenny,jennyema said:ANCHOVIES! I CANNOT GET ENOUGH OF THEM!!
Anchovies add umami, also. I, too, like to sneak them into things like salad dressing -- especially when people claim to not like them.