What’s your secret ingredient?

I'm glad you clarified that. And I was horrified by googling that.
 
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Open and shut case, Johnson!
 
That's an excellent stir fry sauce.

Mine was Sriracha before it became popular:

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I'd put it on almost everything, but particularly soups and stir frys.

But my system can only handle small amounts now, otherwise:

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I use the Lee Kum Kee sauce as an Asian BBQ sauce on chicken and pork.
 
A little thyme in chicken dishes.

Here on the Midwest everybody seems knocked over when I cook fish or seafood and use a little Old Bay

Really?

Old bay is errrwhere.

I like their Garlic and Herb flavor.
 
I've never heard of it. Any way to explain what kind of flavor it gives?
It's like a peppery oregono celery flavor without too much bite. You've probably had it in pasta salad or cucumber salad
 
Soy fucking sauce...cannot believe anyone hasn't mentioned this.

Tomato puree/paste depending on flavor I'm looking for. A good red or white wine. Deglazing a pan after sauteeing onions gives a good flavor. Brown sugar/honey now and then. I grill a lot and rest the grilled meat/seafood in a pan...I take the juices and combine in any sauce I make...ties things together nicely.

Reducing almost any juices makes for a good flavor.
 
Worcestershire sauce
Montreal steak spice
Salt
Pepper.
 
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