Garlic. Everything is better with garlic,well, almost everything.
Acidity. A little citrus juice or vinegar in certain dishes is hard for the eater to discern but really adds a lot to the flavors. My wife and kids are not fans of vinegar, but they love the recipes that I secretly add vinegar to.
Wine. The alcohol evaporates but the taste sticks around.
Onions! People underestimate the power of onions... even in small amount will really add a flavor kick to almost any food.
Basil. Soooo good with so many different kinds of foods. Rice and noodle dishes, soups, all the best stuff.
Beer for specific meats. Preferably stout beer with pork. It is a decent tenderizer and adds a bit of zing to the food.
I'm a big fan of using beer as well, especially when doing BBQ meats.
Another "secret ingredient" along the BBQ line: a few drops of liquid smoke can work wonders.
Liquid smoke? That's a new one, will need to research this.
Beer battered squid is really nice.
Join the Discussion
Garlic. Everything is better with garlic,well, almost everything.
Acidity. A little citrus juice or vinegar in certain dishes is hard for the eater to discern but really adds a lot to the flavors. My wife and kids are not fans of vinegar, but they love the recipes that I secretly add vinegar to.
Wine. The alcohol evaporates but the taste sticks around.
Onions! People underestimate the power of onions... even in small amount will really add a flavor kick to almost any food.
Basil. Soooo good with so many different kinds of foods. Rice and noodle dishes, soups, all the best stuff.
Beer for specific meats. Preferably stout beer with pork. It is a decent tenderizer and adds a bit of zing to the food.
I'm a big fan of using beer as well, especially when doing BBQ meats.
Another "secret ingredient" along the BBQ line: a few drops of liquid smoke can work wonders.
Liquid smoke? That's a new one, will need to research this.
Beer battered squid is really nice.