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Whats you fav secret ingredient to a common dish? (piefed.social)

submitted 4 months ago by Cherry@piefed.social to c/asklemmy@lemmy.ml

8 comments fedilink hide all child comments

One of mine is potato salad. I always add a good splodge of french dressing

Anyone got a secret ingredient for vegetable soup? ...mines always a tad bland. good chance to add requests.

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[–] JakenVeina@midwest.social 0 points 4 months ago (1 children)

Soy sauce in lieu of salt, for pretty much anything liquidy. Gravy, soup, pasta sauce, what have you.

[–] tiramichu@sh.itjust.works 0 points 4 months ago (1 children)

100%! Why have just salt when you can have salt and umami!

I also put a little soy sauce in the beaten egg mixture for omelette or scrambled eggs :)

[–] TubularTittyFrog@lemmy.world -1 points 4 months ago* (last edited 4 months ago) (1 children)

because soy is such a dominant flavor, that's why. it tends to over power everything and all you can taste is the soy sauce.

[–] tiramichu@sh.itjust.works 0 points 4 months ago* (last edited 4 months ago) (1 children)

Your mileage may vary i suppose. Soy doesn't seem to be a problem for Japanese cuisine, which I usually consider as tasting very light in comparison to a lot of food.

Tamagoyaki egg rolls for example use soy sauce and are delicious and not overpowering at all.

https://www.justonecookbook.com/tamagoyaki-japanese-rolled-omelette/

[–] TubularTittyFrog@lemmy.world -1 points 4 months ago

because it's a condiment in Japanese cuisine, not an ingredient.

[–] TubularTittyFrog@lemmy.world -1 points 4 months ago (1 children)

Salt. people don't use enough salt.

[–] detren@sh.itjust.works 0 points 4 months ago (1 children)

Don’t use too much or you’ll end up needing a new kidney (hello from dialysis)

[–] TubularTittyFrog@lemmy.world -1 points 4 months ago* (last edited 4 months ago)

the issue with salt is not salt in cooking, it's salts in processed foods used as preservatives.