Food and Drink Strange ingredients? - Page 3

**Fire Me Boy!** · 10-11-2015, 09:13 AM

Do you have any secret ingredients that you use that people don't know about and may consider it strange? What's your secret weapon?

I've really bought into "umami" and starting to use ingredients that boost savory flavor. Like a couple finely chopped anchovies in beef stew or porcini powder in sauces and on steaks.

GloucesterChief · 10-11-2015, 10:06 AM

Quote:

Originally Posted by Just Passin' By

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

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

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.

Saccopoo · 10-11-2015, 10:15 AM

Quote:

Originally Posted by Just Passin' By

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

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

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

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

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

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!

10-11-2015, 09:13 AM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Strange ingredients? Do you have any secret ingredients that you use that people don't know about and may consider it strange? What's your secret weapon? I've really bought into "umami" and starting to use ingredients that boost savory flavor. Like a couple finely chopped anchovies in beef stew or porcini powder in sauces and on steaks.
Posts: 35,253

10-11-2015, 10:14 AM	#34
Saccopoo Kindness in words... Join Date: Apr 2007 Location: Zion Casino cash: $10025483	Since you brought up the whole umami deal... Yeah, I cheat... MSG.
Posts: 15,450

10-11-2015, 10:30 AM	#36
Lonewolf Ed Veteran Join Date: Jun 2005 Location: Olathe, KS Casino cash: $10606233	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.
Posts: 3,774

10-11-2015, 10:34 AM	#37
GloucesterChief MVP Join Date: Jan 2013 Casino cash: $-1793546	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.
Posts: 13,275

10-11-2015, 10:43 AM	#41
Mr. Wizard "I'm with you fellers" Join Date: Oct 2008 Casino cash: $3410446	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. __________________ "I'm with you fellers"
Posts: 772

10-11-2015, 10:47 AM	#42
listopencil Immanentize The Eschaton Join Date: Oct 2002 Location: In Partibus Infidelium Casino cash: $-844120	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. __________________ *While you live, shine. Have no grief at all. Life exists only for a short while and time demands its toll.*
Posts: 56,787

10-11-2015, 10:53 AM	#44
cdcox www.nfl-forecast.com Join Date: Sep 2000 Casino cash: $-468231	White pepper in with cheese dishes such as fettuccine Alfredo or Boursin cheese grits. Really sets it off. Nutmeg to cream-mushroom-chicken dishes.
Posts: 46,032