“No One Will Be Able To Guess The Secret”: 30 Best Secret Ingredients That Elevate A Dish’s Taste

A dash of salt is about 1/8 tsp; a pinch is 1/16 tsp.

Several brands of Hot Chocolate already do this. If you've ever eaten a teaspoon of any of the powder of the major US brands, like Swiss Miss, for instance, it'll be pretty salty tasting. Source: Not telling. A friend, yeah, that's it.

A few crystals normally. Does the same for coffee

Check the back of your hersheys cocoa container, I’ve made their recipe before and it is waaaay better than the packet stuff.

I use four grinds of my salt mill for ~350ml (uh, 10.5fl oz?) - but I like mine to taste a little salty (like the effect with salted caramel). Half that would do, if that helps.

Yup, was gonna say that!

black coffee, no sugar, and... a grinding of black pepper on top !!

It's actually just processed with Alkali, but that's the flavor note.

Exactly. As I've said for years, salt is a flavo(u)r amplifier. If you've used the right amount, the food will taste "more like itself" - but not salty.

Red wine should add acidity not cut it. I still like red wine sauce, but they mentioned cutting acidity.

Me too.

Contains zero added sugar though, and its own host of nutrients! :D

Just skip the comments, or go and do something else. Do you really think you are so important? Let people say what they feel like saying.

Do you have asian shops around? They might have it. Otherwise nutritional yeast and soy sauce are good sources too.

I order online. A Swiss friend of mine introduced me to it when I was a teenager. I've had it on hand ever since.

There are people who legitimately have sensitivity to MSG. I don't, I think it's delicious, but I do know some people who get massive migraines from it. And not from power of suggestion.

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Just because it doesn't affect you, you can't say "there's no proven side effects of it". It has been more then proved it can trigger migraines in some people, like me. People like OP, who think it's ok to add stuff to food "without telling anyone", are the reason why many people who have allergies or intolerances can't trust any food they've not prepared themselves. If you cook for other people and you do this you are just being an a*****e.

Technically, it is not an allergy. Glutamate is one of the most frequent neurotransmitters, and the GI tract (including the esophag and stomach) has as many neurons as the spinal chord.

Formerly known as seltzer. (Not exactly... seltzer technically had salt residue from the manufacturing process, hence the name.)

I will try this!!! Thanks 😊

Who doesn't love chicken broth flavoured cupcakes? /s

There was a similar tip in a "food hacks" post in the last few days. I kinda hate these ones, even with a savoury meal you're gonna have people saying "the prawn whatsit tasted very chickeny and not enough like prawns, I substituted chicken broth instead of water, 1 star".

As a vegetarian, I'm glad someone pointed this out.

Presumably they use veg stock as a sub instead?

How do you use it? Sprinkle it on, mix it to your marinade?

You can be a psychopath AND make tasty chicken

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They,'re right, Sherlock. Try to use the owen and heat instead.

awkward-lo...puppet.jpg 😶

I love the smell of lemon zest, but unfortunately, I wouldn't trust store bought lemons. There is a ton of rubbish in those, and usually zero flavour and zero smell.

If Starbucks can put olive oil in coffee, you can use lemon zest

Your eyes? Seriously though, I'm not a fan of it. It's ok, in some things but I can happily go without.