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What's your secret ingredient?
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this post was submitted on 05 Jun 2026
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Cooking
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Straight up MSG. If you taste a savory dish and something's missing it's most likely umami. And a pinch of that stuff will add it without any other flavors. Sure, you can also use mushroom powder, nutritional yeast, bouillon cubes or fish sauce, but all those introduce additional flavor notes that I might not want in my dish.
This.
Bought a big thing of msg, put it in a salt shaker, add it to any savory dish and it’s amazing.
Also theres no good evidence that MSG has any ill effects. One doctor wrote into a magazine once saying he got a headache after binging on Chinese food and thought that maybe MSG was the reason and a huge panic happened.
An alternative that brings an umami punch to a full soup pot full of sauce or stew is a single anchovy fillet that you have chopped into paste. There won't be any fishy flavor at all, and people will BEG you to tell them your secret, and then refuse to believe you when you tell them. It's a truly enjoyable bit of chaos.
Oh, and I am talking like 1 fillet for 2-3 gallons of sauce/ stew.