SECRET INGREDIENTS (what makes this taste so good??) (799 views)

I read a blog raving about Maggi Sauce being a secret flavor enhancer so I bought some just last week but haven’t used it yet. I guess it’s similar to soy sauce but more complex. My grocery store had the Nestle brand but I read where the German version was better and I found it at Cost Plus.

Here’s an article on it: www.chatelaine.com/food/maggi-sauce/.

If anyone has used it I’d love to hear about it.

I'm with you on home roasted tomatoes -- and they can be added to some many recipes.

I've never cooked with fish sauce. I was going to pick up a bottle a few months back and the bottle was soooo big --- I knew I wouldn't even make a dent in it so back on the shelf it went. But I know I'll be able to find a smaller bottle.

Never heard of maggi before. Would be interested in what you think once you try it.


I don't know if I would call it a secret ingredient, but I love the flavor smoked paprika gives recipes.

Wallycat-I use anchovies to flavor a few things (soups and my caponata). I usually only use 1 or 2 at a time so when I open a can, I lay the others out on a piece of plastic or parchment individually, then fold up the paper and stick it in a freezer bag. Next time I want one, I just open up the packet from the freezer, peel off how ever many fishies that I want, fold the packet back up and toss it back in the freezer. Another idea, to get that "umami" flavor boost besides fish sauce w/o opening a tin of anchovies is Worcestershire sauce. They also sell anchovy paste in a tube which is convenient. I think Amore is the brand.

Not a secret ingredient, but I love saving my Parmesan cheese rinds for simmering in soup. But I don't toss them when the soup is cooked. I pull it out and throw it in my vitamix with a few cups of the broth from the soup and whiz it until it is smooth/creamy; then return the whole thing to the soup.

Some other umami bombs/flavor enhancers....nutritional yeast. Great in a dip or on popcorn. Gives things a cheesy, mildly yeasty/smoky flavor.

When I make chicken soup, I like adding a bit of curry or chili powder and ground mustard. You can't identify that there is curry/chili/mustard in it but it deepens/enriches the flavor somehow IMHO! And because we eat with our eyes, I sometimes add some turmeric which gives it that nice yellow chicken soup color!

I think another flavor bomb which is often overlloked is the humble lemon. It's amazing how much a bit of zest can add to a dish. Also a bit of balsamic to finish my tomato soups and sauces works wonders.

Karen

I’m with applecrisp, the first thing that came to my mind was smoked paprika. We especially love it in egg dishes, but I actually keep it out on the counter during the fall/ winter months to use in practically everything where a bit of a warm, smoky flavor can be added.

Also, when DH was recovering from throat cancer treatments, I used it in Mexican dishes instead of ground chipotle.  He loved spicy foods, but couldn’t tolerate them, so this gave the recipe a good flavor without being spicy.

I’d like to add juniper berries to the list. They are amazing in pork recipes, especially those that are simmered or braised a bit to soften and bring out the flavor. It’s one of those things that someone will bit into it, look surprised, and ask “hey, what’s IN this? It has a really good flavor!”.