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-   -   Food and Drink Strange ingredients? (https://chiefsplanet.com/BB/showthread.php?t=295221)

GloucesterChief 10-11-2015 10:06 AM
Quote:
Originally Posted by Just Passin' By (Post 11789293)
I was just watching a show where the chef was using goldfish in his chicken parmesan.
I actually worked for a cook who used crushed up corn flakes for breading on Chicken Kiev and Chicken Cordon Bleu.

It actually tasted really good.

Fire Me Boy! 10-11-2015 10:08 AM
Quote:
Originally Posted by chiefzilla1501 (Post 11789286)
I honestly don't know what umami is so I'll start with that. I think it just means unique flavors. And the most unique ingredients are in Asian food. I don't really know what I'm doing yet, but I've experimented with some of these ingredients you'd find interesting.

For staples, miso paste, Korean red pepper paste, dashi/bonito flakes. For spices, Chinese five-spice, Korean red pepper, anise all have really unique properties.

Lots of interesting dried ingredients at an Asian grocery store. Dried mushrooms of every kind. Dried shrimp.

Vegetables, I started putting perilla in lots of things. Gives a different bite to everything.

Finally, food substitutes. Fish sauce for salt. Sesame oil for olive oil. Kimchi for sauerkraut or relish.
Umami is savoriness. It's a major component of Asian food, but not strictly Asian by any means. Foods that boost umami are high in glutamates, so a lot of what you listed are umami bombs.

Just Passin' By 10-11-2015 10:11 AM
Quote:
Originally Posted by GloucesterChief (Post 11789305)
I actually worked for a cook who used crushed up corn flakes for breading on Chicken Kiev and Chicken Cordon Bleu.

It actually tasted really good.
Until I started her using Panko crumb and Parmesan cheese as a coating base, my mother used to use corn flakes as a shake-and-bake substitute.

Saccopoo 10-11-2015 10:14 AM
Since you brought up the whole umami deal...

Yeah, I cheat...

MSG.

http://www.accentflavor.com/wp-conte...nt_Product.jpg

Saccopoo 10-11-2015 10:15 AM
Quote:
Originally Posted by Just Passin' By (Post 11789320)
Until I started her using Panko crumb and Parmesan cheese as a coating base, my mother used to use corn flakes as a shake-and-bake substitute.
Corn Flakes are legit.

Lonewolf Ed 10-11-2015 10:30 AM
I don't know if it is strange or just uncommon, but when I make Danish Christmas treats, the traditional recipes call for cardamom. I add other stuff to make it more appealing to my taste, like ginger, cinnamon, cloves, and sometimes anise seed.

GloucesterChief 10-11-2015 10:34 AM
My family makes traditional Icelandic Christmas cookies, we picked up the recipe when we were living there. They are basic spiced sugar cookies with the secret ingredient of black and white pepper.

srvy 10-11-2015 10:38 AM
Quote:
Originally Posted by kstater (Post 11789235)
I pee just a little in to every dish I make. Not enough to tip off my secret, but just enough to give it some deprh
Know how I know you worked at McDonalds or orange Julius in your life?

srvy 10-11-2015 10:41 AM
Quote:
Originally Posted by KC_Lee (Post 11789236)
Not sure if it's secret or all the odd but I use cocoa powder in my homemade chili seasoning. Gives it a nice mole flavor.
Interesting may give this a try.

I always have poured a little coffee leftover from the pot into my chili. It probably add nothing but to me it seems to taste better.

srvy 10-11-2015 10:43 AM
Quote:
Originally Posted by Lonewolf Ed (Post 11789362)
I don't know if it is strange or just uncommon, but when I make Danish Christmas treats, the traditional recipes call for cardamom. I add other stuff to make it more appealing to my taste, like ginger, cinnamon, cloves, and sometimes anise seed.
Oh careful you are going to set off the black licorice haters here.

Mr. Wizard 10-11-2015 10:43 AM
Brown Sugar opposite anything hot. (peppers, hot sauce, black pepper, chili powder, etc...) one teaspoon of it leaves people saying "that was awesome, a little spicy yet a little sweet". They beg for the recipe every time because of one addictive teaspoon. Its like crack.

listopencil 10-11-2015 10:47 AM
Not really but I have been known to slip a little curry into any savory dish. I have also been using vinegar more and more over just the last couple of years, works very well.

Fire Me Boy! 10-11-2015 10:48 AM
Quote:
Originally Posted by listopencil (Post 11789399)
Not really but I have been known to slip a little curry into any savory dish. I have also been using vinegar more and more over just the last couple of years, works very well.

Nice. The acid you're adding is refreshing, keeps people coming back for more. I do the same with lemon.

cdcox 10-11-2015 10:53 AM
White pepper in with cheese dishes such as fettuccine Alfredo or Boursin cheese grits. Really sets it off.

Nutmeg to cream-mushroom-chicken dishes.

Lonewolf Ed 10-11-2015 10:59 AM
Quote:
Originally Posted by srvy (Post 11789393)
Oh careful you are going to set off the black licorice haters here.
Then I shouldn't mention that a buddy shipped me FIVE pounds of black licorice wheels! :drool:


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