GB
Chief Eating Officer
Butter .
GB said:Butter .
you mean the powder stuff? i worked at a restaurant that put chicken soup base in everything. it wasn't real fancy though; i would call it the neighbourhood pizza/pasta place. i've thought of putting onion soup base (for flavour & salt) in stuff before but never have because i thought stuff like that was sort of an 'easy way out'.luvs said:soup bases, they approve of those at culinary school!! that's a main seasoning with soups or sauces when they're tasteless. i learned if your flavor's insufficient, dive to that soup base before Chef tastes your meal if you like your eardrums to work.
paste like bases are fine even for fine diningluvs said:nah, ours was a paste that you chilled. enhancing a dish is fine with me. if you add base, so be that. my cooking school is kinda very prestegious, so if they teach that base is fine, i'll concur.
Salt was going to be my #1 choice but oddly another couple ingredients that can be used in sweet or savory dishes is cilantro and lime. I've just got a "thing" for those two flavors. They are a great addition to fruit i.e., fruit salsa, or just some fresh fruits, like watermelon, and pineapple, and they add so much flavor to chicken, pork, fish, etc.
But that one certain thing would have to be salt.
Whipped cream.