Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.
[QUESTION] What are your favorite spices to use in soups?
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
This takes me less time than to boil the pasta:
Half an onion, minced Knob of butter 1 L of a good passata Tablespoon of chicken bouillon powder Olive oil to taste Salt, pepper, chili flakes to taste
Sauté the onion in butter until translucent. Add in the passata and bouillon powder. Add olive oil and seasonings to taste. That's it.
The chicken bouillon powder is something I have not seen used in a pasta sauce before. It sounds interesting!
The recipe is sort of a mishmash of influences. It derives from an ancestral recipe, but the use of butter comes from Marcella Hazan, and the bouillon powder from Hong Kong influence. It's a salt and MSG umami bomb, what's not to like?
I love a good white sauce! Make a roux, add some milk, and take it from there. I often chop up leftover meat and/or veggies to finish it off. Add some nice cheese for a good cheese sauce. Its a great blank slate for different spice and herb combos, never the same twice.
Aglio e olio is sort of the quintessential "easy" sauce made of common pantry ingredients. Other than that you can't go wrong with the four classic sauces of Lazio: cacio e pepe, carbonara, Alla gricia and amatriciana. They're all sort of made of variations of the same few ingredients but require a lot of practice to make perfectly. Good luck.
An own discovery: Tomato purée with like a spoon of peanut paste.
Immediately makes it creamy and tastes really nice.
Obviously, you can substitute the tomato purée for tomato paste + water. And canned, diced tomatoes are quite fun, too, as you get a fruity bite every so often.
I'm guessing, peanut butter would work, too (tomatoes taste fruity with a pinch of sugar), but I've never tried it.
As for spices, some pepper, chili or (balsamico) vinegar works well.
The whole Italian spices are still good, especially basil. Or alternatively, you can add various vegetables, like you'd put in a soup.
Can't go wrong with a classic carbonara sauce. Quick and always satisfying.
When I'm feeling really lazy, I use a brick of cream of pumpkin soup as a sauce. I melt some butter in a pot, add some chopped garlic and let the garlic get soft, then add some rosemary, thyme and ground white pepper to the pot. If it's dry herbs, I stir the herbs around for about a minute to wake up their flavors. Then I add the soup and let that get hot. Finally, I melt some grated Parmesan cheese in the sauce then add my cooked spaghetti. You can serve with more cheese if you want (I do, of course). It's basically a heat up some ingredients in a pot and add cooked pasta. It's even easier if you have some leftover, plain, cooked spaghetti already on hand in the fridge.
For me, it's tomato sauce hands down. I use the America's Test Kitchen recipe for fresh tomatoes and my granny's recipe for canned.
The real Carbonara, made only with egg is the one on top. Simple but when properly executed... Glorious.