When I make quesadillas, I put a thin layer of this really good chipotle sauce on the tortilla before I start adding the ingredients. Plus, butter for browning the tortilla always trumps cooking spray. Finally, when browning the meat, thereβs a sweet and spicy sauce Iβll put in the pan along with some honey to finish browning the meat. Adds a layer of sticky goodness.
this post was submitted on 19 Mar 2024
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hominy in chili
Balance acidity, that's pretty much how to make every sauce delicious. Per OP's suggestion, that free glutamate punch also helps.
Bog standard "all purpose seasoning" in mac n cheese. Just elevates the whole thing.
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Sliced watermelon with Tajin spice is the food of the gods.
Unsweetened cocoa powder in my chili. I'm not sure how common/uncommon that is, but everyone I've ever told looks at me like I'm crazy, right before asking for a 4th bowl. At least Alton doesn't think I'm crazy.
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I put a pinch of freshly roasted and ground cumin in my guac. Gives it a little oomph
Scrambled eggs. Add some cream and onion.
Dashi. Makes dishes get a lot of umami.
Here's an opposite example: When making lasagna, leave out the bechamel sauce. No more soggy mess
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