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What's your secret ingredient that makes your version of a common dish better than anyone else's? (lemmy.world)

submitted 8 months ago by ClockworkOtter@lemmy.world to c/asklemmy@lemmy.ml

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Mine probably isn't that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.

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[–] unlucky@lemmy.world 3 points 8 months ago* (last edited 8 months ago) (4 children)

I don't know about "better", but I've been experimenting with adding bitter chocolate to my indian curries. The thinking being, some masalas are a bit like mole if you squint (yes, I know most moles don't actually contain chocolate). Balancing out the bittersweetness has been challenging, especially given that the tomatoes I can get around here are already quite sweet. It also affects how much lemon juice or amchoor is needed. I'm not quite convinced yet that it's a good idea lol.

[–] KRAW@linux.community 7 points 8 months ago (2 children)

Feels like you should use cocoa powder or instant coffee/espresso instead. Seems like you're trying to add bitterness, but the fact that the chocolate you are adding also has sugar, it is making things more challenging to balance.

[–] ClockworkOtter@lemmy.world 1 points 8 months ago

Cocoa is such a strong taste; from my experience you probably want to start with less than a teaspoon and gradually go up while testing regularly.

[–] unlucky@lemmy.world 1 points 8 months ago* (last edited 8 months ago) (1 children)

Yeah, cocoa powder is what I am planning for the next attempt. I keep forgetting to pick some up at the supermarket. Coffee sounds interesting, though I'm typically not a fan.

[–] KRAW@linux.community 1 points 8 months ago

I use it in Japanese curry all the time. The goal is not to make it taste like coffee, but add a bit more boldness.

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