The term ‘secret ingredient’ is almost as over-used in the culinary sphere as ‘magic bullet’ is in the medical realm. But there really are ingredients that can make all the difference… I’ve compiled a pick of my, and other sources’ picks for you…
Hungarian Sweet Paprika: Just harvested and hung to dry before going to market…
I was moved to create this pot after reading a BuzzFeed contribution of technique and ingredient secrets gleaned from its readers. Some I agreed with… Others I felt were either frivolous or un-reliable.
I hereby offer you my pick of their picks. And maybe one or two of my own…
The rundown…
Actually… BuzzFeed ‘data-mined’ the comments to a post by Redditor MapleWhat, who asked the r/cooking community to share some ‘flavor bomb hacks [he’s] been missing’. Here’s what home cooks said:
1. “Use brewed coffee instead of water in box brownies. It just amps up the flavor, and I always get compliments.”
I first encountered this hack in a recipe for a triple chocolate cake, made so ridiculously chocolatey solely by the addition of the coffee. I can’t find the recipe, now. But it’s the coffee addition that’s the ‘secret’, here!
2. “Thai Fish Sauce or anchovies/anchovy paste [or Miso paste] can add a lot of flavor to things like pasta sauces.”
In fact, it can add an undefinable ‘special something’ to many tomato-based recipes. Careful! A few drops, or a ‘little dab’ (as the case may be) will do you!
3. “Dijon mustard! I add it to soups and marinades. It adds a depth (and tang) that feels like a cheat code I’ve been missing my whole life.”
I second that emotion. I use Dijon in many soups and sauces to give them a little extra zing and a small but poignant umami hit. And where I used to add a half teaspoon of Dry Mustard to my cheese sauces, I now use a similar hit of Dijon. Which elevates my versions of those classics to a level all their own. You HAVE to try this hack in your next batch of Mac & Cheese!
4. “Parmesan rinds in simmered dishes. […] They become little flavor/texture bombs.”
I first saw this one on a cooking show hosted by a big-name chef. Could have been Gordon Ramsay. But that’s not the point. What is important, here, is, this hack/hint really DOES do something special to savoury dishes you use it in. You don’t taste cheese, as such; just the amazing umami that real Parmesan is famous for!
5. “Smoked Paprika when grilling gives such an amazing flavour and makes everybody think you’re some grill master. […] Sprinkle some smoked paprika in with my ashes when I’m dead. I love it so much.” I wouldn’t go that far. But Smoked Paprika is a great complement to any grilled food. And, again – like so many of the ‘secret’ ingredients we’re exposing today – it doesn’t take much to obtain the benefits it can deliver.
And try plain (un-smoked) Sweet paprika on both proteins and veggies you’re cooking by other methods (such as frying, broiling or oven-baking on a sheet pan) to bring out their natural umami-ness. Natural sugars will combine with the Paprika to expose flavours you didn’t even know were there!
My take
I hasten to add that one of my fave secret ingredients is Nutmeg. Brings out the flavour of Green or Yellow beans and cruciferous veggies (such as Broccoli and Cauliflower) in ways you never thought possible. I also love a sprinkle in Cheese and Béchamel Sauces. And you thought it was only for baking!
~ Maggie J.