this post was submitted on 03 Aug 2023
57 points (100.0% liked)
Food and Cooking
6442 readers
5 users here now
All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.
Subcommunity of Humanities.
This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Anchovies! If you're only using anchovies for pizza and putanesca you're missing out on so much! Pop one or two of them in your tomato sauce right around when you fry the garlic before adding the tomatoes. It won't make them taste fishy but it will give it that extra something. Smush them and put them in your glaze! In your dressing!
Also less a single ingredient and more a mindset - booze. You need to use more booze in your cooking. I don't just mean "use more wine", I also mean different types too. Sake in your teriyaki, beer in your beef stew, cider in your pie filling, brandy in your stroganoff, kirch in your (sweet) pie, use it! Istg so many recipes I see online omit the booze or call it optional and it hurts me so much.
Also if you don't have anchovies, you can punch up a sauce in much the same way with fish sauce. Its probably not identical to using actual anchovies but it's much easier to keep in a pantry.
I mean I guess a bottle of fish sauce is technically easier to store than a jar of oil and fish but imo that's a little silly
Also kinda different flavour profiles
Colatura di Alicci is anchovy sauce. Garum is also anchovy-based for the existing commervial versions.