A spice that you can use generally on almost anything to add flavor
- Thread starter georgevan
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
It's not a spice, but a little MSG can do some pretty impressive things to food.
Chef John puts Cayenne Pepper in pretty much everything he makes. I don't use it as much as he does, but I use it a lot.
CD
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,306
Cayenne and MSG/Accent are in my all-purpose house blend.
Silversage
Head Chef
Salt.
ShellyCooks
Senior Cook
Trader Joe’s 21 Seasoning Salute
HeyItsSara
Sous Chef
garlic.
Silversage got my answer - salt.
jennyema
Chef Extraordinaire
Salt, pepper, Msg
rodentraiser
Head Chef
Smoked paprika. Chef John says paprika is training wheels for cayenne. Honestly, I used to use cayenne a lot but I could never taste it. Maybe I wasn't using enough.
A little dash of nutmeg in cream sauces and some dressings.
I've been using a little soy sauce or Worcestershire sauce in some dishes and that's pretty good.
I salt my salt, so that's just standard for me. LOL I have a friend who swears by white pepper, though.
A little dash of nutmeg in cream sauces and some dressings.
I've been using a little soy sauce or Worcestershire sauce in some dishes and that's pretty good.
I salt my salt, so that's just standard for me. LOL I have a friend who swears by white pepper, though.
jennyema
Chef Extraordinaire
Soy sauce is a chef’s great trick
According to Alton Brown, and others, salt is not actually a spice (same with MSG). But, yeah, it is a very powerful seasoning.
As far as spices go, the ones I use the most are derived from chili peppers, which does include paprika.
CD
Jade Emperor
Sous Chef
Yep @jennyema - same for me.
Not a spice, but fresh squeezed lemon juice can really lift a dish, and used correctly, won’t make it taste “lemony”.
Not a spice, but fresh squeezed lemon juice can really lift a dish, and used correctly, won’t make it taste “lemony”.
jennyema
Chef Extraordinaire
Sorry but I hate paprika. It’s too strong and one note and not right for so many dishes. One of the last things I’d suggest for general use.
Garlic powder …. I forgot that before. And onion powder.
Garlic powder …. I forgot that before. And onion powder.
georgevan, did you specifically mean a spice? or anything that would enhance.
I'm guessing you meant anything, be it salt, spice, herb, dried or fresh or ... lemon, soya, Worcestershire, etc.
I'm guessing you meant anything, be it salt, spice, herb, dried or fresh or ... lemon, soya, Worcestershire, etc.
What's wrong with lemony?
bethzaring
Master Chef
Last year I did a huge project of making garlic powder. I have pounds of garlic powder stored in mylar bags. I have recently added a shaker of garlic powder right next to my salt and pepper; the only three seasonings I have within easy reach of my stove. Took me 72 years to figure that one out!
I make my own chili powder. I start with dried chilis, usually chipotles and anchos. I toast them briefly in a dry pan, then grind them and run them through a sieve to get a fine powder. It is way better than store bought chili powder.
CD
Anything
pepperhead212
Master Chef
Though for some things, the flavor of the lemon or lime goes well in a dish, along with the sour aspect, if you don't want that, you can use citric acid - a.k.a. sour salt. I keep a small container of that where I keep some salt, pepper, and a few other frequently used seasonings, so I can get to them quickly. 1 tb lemon juice is approximately equal to 1/4 tsp citric acid; some more, some less sour, and lime juice is a little less sour - approximately 4 tsp to 1/4 tsp citric acid. Just a pinch of CA can be substituted for a tsp of one of the juices, unless it is something where the flavor will be noticed. Most of the time it is for the sour. And how many people have ended up wasting the rest of lemons or limes, after just using a small bit of one?
It's also used when canning - adding some to some tomatoes, in case they are the low acid type.
It's also used when canning - adding some to some tomatoes, in case they are the low acid type.
I use a lot of granulated garlic, too. COSTCO's Kirkland brand has an excellent California granulated garlic.
CD
