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29 Pro Chefs Reveal Their “Secret Weapon” Ingredient Which Completely Changed The Way They Cook
In cooking, it would seem that the difference between a professional and an amateur does not matter as much as in many other areas of human activity. For example, you are unlikely to trust an ordinary fan of flight simulators at the controls of an aircraft during your flight, and you definitely don't want to go for a medical consultation with a dude who has reviewed all the seasons of House M.D.
On the other hand, how often does it happen that meals prepared by home cooks are no less tasty than the best samples from famous and expensive restaurants? Or are training and experience game changers here too? Netizens from this viral thread in the AskReddit community are trying to find the answer to this question.
More info: Reddit
This post may include affiliate links.
#1
Acid. If you feel like something needs salt, but when you salt it, it still needs something, it's usually missing acid.
Queenie G 1 year ago
I recently did a beef barley soup. It had good flavor but needed something. I jested a lemon and added a good squeeze of lemon juice and whoooo boy! Yummy!
Chewie Baron 1 year ago
Do be careful when using acid, as it could make you disabled. Leg disabled. What are the chances of that I wonder?
Anna Meyers 1 year ago
I learned this when I bought a bottle of sherry vinegar about ten years ago. It has been my secret ingredient ever since.
RELATED:
#2
Butter (specifically quantity)
Titian 1 year ago
100% quality. Started buying the European style butters in the US after a taste test.
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SlothyK8 1 year ago
Honestly, though, people use too much butter sometimes. I don't need my veggies sautéed in butter. Finished with a pat, perhaps, but not swimming in it.
Wolfgang Bonow 1 year ago
Agree 100% I want to taste the veggie, the fish or whatever. A bit of butter is nice now and then, but slapping it on on everything is often ruining the original flavour = why have the nice veggies, fish, etc. in the first place..l
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The Doom Song 1 year ago
Everything tastes better in butter! My partner makes his own garlic butter and we use that for pretty much everything
SonicAlchemy 1 year ago
Yeah, real game changer, this, "butter". Would have never known if not for BP and their always amazing food hack articles that mention butter every time. Much like salt, it's a given ingredient and is necessary in recipes, sauces and applications it's used and not just some random last minute addition to a dish.
#3
Smoked paprika. Great taste and adds a lot of depth to the flavor of rubs and stews.
TheCrazyBunnyLady 1 year ago
Yep, I discovered this last year and it's a game changer. Chipotle is awesome as well. If you don't have a grill because you live in an apartment, you can still give some of that wonderful smokey flavour to foods.
Becky Samuel 1 year ago
Make sure to get the good stuff if you possibly can. A glass Schwartz jar full of faded orange dust is not going to give you the right effect.
Pauly Donahue 1 year ago
Penzeys Spices is like bringing a Lightsaber to a tickle fight ( 1/2 sharp smoked paprika has fiends trying to buy my hummus?. Also, Pepper Love Black Garlic Hot Sauce( Mojito Ghost 2nd place) Flat Iron Pepper Co. I will die on this.
Of course, cooking definitely doesn't belong to those areas of activity where the slightest mistake can lead to critical consequences (no, we are not talking about, let's just say, cooking fugu fish in Japanese cuisine!). For example, mac 'n' cheese from an experienced chef and an absolute beginner will, most likely, differ in taste, consistency... and that's all? But still, there are many secrets, big and small, that distinguish pros from amateurs.
#4
White pepper, it adds this lovely flavor that enhances any savory dish, and can be found at any grocery store. You can also get white pepper mixed with MSG at any Asian supermarket just about, it’s really good in potato dishes!
Catharina Geerts 1 year ago
It's of course a question of taste, but I greatly prefer black pepper (freshly grounded) over white pepper
#5
Fresh herbs
DennyS (denzoren) 1 year ago
Fresh herbs over dried herbs any day every day but if you don't have access to it, dry herbs isn't bad.
Mabelbabel 1 year ago
Fresh herbs freeze really well-if you've bought some and don't use them all immediately, chop them up finely and freeze in an ice cube tray with a little bit of water. They go limp after defrosting so you can't really use them for garnish, but you can just throw a few cubes into soup, gravy, casseroles etc. I do herb mixes, like freezing rosemary and thyme together.
Andres Tejeda 1 year ago
Fresh herbs are great for any cooking, also a tip. Roast some of your dried herbs until they become fragrant it really helps bring out more of their flavor.
The Doom Song 1 year ago
We just set up a herb garden in our kitchen, plus outside we have spinach, rosemary, parsley, spring onions. Also have a capsicum plant plus 5 different chilli plants. Plus just managed to get an avocado tree sprouted.
#6
Coffee in chocolate cakes
Mary Kelly 1 year ago
nope, nope, nope...hate coffee...hate when people do this...and if you think people who hate coffee don't know it's there, guess again.
Becky Samuel 1 year ago
Blech. Will people please stop 'hiding' strong ingredients like coffee in food and drinks. Yes, we can taste it. Yes, it still tastes gross.
oddly_informed_raven 1 year ago
doesn't make the cake taste like coffee, and adds a very nice moistness
Aria Mrakova 1 year ago
Yuck!!!.. But now I at least understand that it was not just dirty dishes and neglect in cafes when I almost threw up because of the disgusting coffee taste... They made chocolate cakes inedible on purpose...
Stephanie A Mutti 1 year ago
Decaf instant coffee and salt in hot chocolate changes the experience
“In fact, it seems to me that the main difference between a professional chef and the home cook is not so much in any specific skills or the use of special products, but in knowledge,” says Roman Sardarian, a chef from Odessa, Ukraine, whom Bored Panda asked for a comment here. "Knowledge of the products, the dosage and the effects they cause."
“Let’s take, for example, such a well-known thing as monosodium glutamate, which causes that very 'umami' - the taste that Asian cuisines distinguish into a special, fifth taste. Many people say that this is just 'chemistry' - although, for example, monosodium glutamate can be found in nature - for example, in a cherry tomato. And the main thing here is the correct dosage, because if you add too much of it, you will not end up with a damn tasty dish, but food with the 'unique' taste of a bouillon cube."
#7
Professional chef here: Time and timing.
My partner absolutely loves cooking, but is super impatient. Often, they'll try to remake a recipe that I've already cooked for them, but they dump everything into the pan, either at the same time or too early. They're very confused about why their food doesn't turn out like mine.
SonicAlchemy 1 year ago
Two big quotes I've always stood by as a chef, "good food takes time" and "I want it done right, not right now". There's a reason for the words method and technique in cooking.
Jacob B. 1 year ago
That's my wife after 25 years she is now learning. Making a meal should not be rushed. She's a very impatient person and always says "why is it when you cook it comes out better than mine?!". So I finally said, "cook with me one day". She would try to rush things and I would stop her, start with high heat and I said no, lower it, etc. It came out good and then the light bulb in her head went on. Cooking a good meal is an art. Odd thing is, she bakes a lot and knows that patience is key, but it never translated to everything else.
TheCrazyBunnyLady 1 year ago (edited)
Yup, my favourite ingredient is patience. I completely had to relearn how to cook when I was diagnosed with coeliac disease at age 23. That's how I became interested in traditional cooking and culinary techniques. Stocks, soups, sauces, marinades, spice mixes, they put gluten in everything. When I've lost my boyfriend at the supermarket, I only have to follow the sound of swearing, and there he is reading labels. But, back to the patience: many foods taste so much better if they simmer longer, marinade longer, or rest in the fridge overnight. It made me a big fan of meal prepping and traditional cooking. There's a Dutch pea soup called "snert", with an "e" like in "best" and "rest". That's no coincidence: the magic happens overnight, and it can only be called snert when it's made the day before. Overnight the flavours blend, but that's not the main part: the soup goes through an amazing thickening process. It turns a runny soup into a thick sticks-to-your-ribs comfort food.
#8
Shallots
Mabelbabel 1 year ago
Shallots have a much smoother flavour than ordinary onions, but I find them really fiddly to peel.
A. Starhawk Hunt 1 year ago
Save an empty mesh bag, I use the ones that I get garlic in. Cut off the roots then rub it in the bag. Works well on all bulbs I’ve ever used.
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ILoveMySon 1 year ago
I LITERALLY just read a tip from Julia Child wherein white or yellow onions can be substituted IF they are boiled, then rinsed again. 1:1 ratio. I haven't tried it yet so if anyone has input it is appreciated.
Mama Penguin 1 year ago
My mom always uses shallots. Not to be fancy or anything, but in Indonesia, shallots are more commonly used than yellow onions.
#9
Not an ingredient. But taste your food as you go. I watch people cook and they never taste. Taste as you go. Adjust seasoning.. then when it's done you won't have a surprise disaster or under seasoned mess.
Andres Tejeda 1 year ago
100% agree, it makes a big difference since you can adjust flavors or change flavors as you cook.
Anna Meyers 1 year ago
And use a clean tasting spoon each time. Your guests don't need your germs along with your delicious food.
"Or, for example, nitrite salt, which is an absolute must for literally any sausage. If you want homemade sausage to have that special 'ham' taste, it’s about it, the nitrite salt. However, this is, again, not some kind of a 'secret' specific substance 'constructed' by chemists in a secret laboratory, but a completely natural compound. For example, it's present in any sprig of parsley," Roman adds. “In the end, cooking, on the one hand, is an art, and on the other, almost an exact science. And this is all its unique charm!”
#10
Umami is used by chefs, but under utilized by home cooks. Some examples are Worcestershire, parmigiana, miso, anchovies. By themselves may be too harsh, but blended into a sauce will add much more depth to the existing flavors.
Mabelbabel 1 year ago
Anchovies are brilliant for adding richness to anything tomato based-you can get them preserved in a oil in a jar, and they keep for ages. A couple of anchovies smashed up and blended in with marinara sauce, bolognese type sauce, casseroles etc. You only need a couple, any more than that would add a distinct flavour, but just a couple adds depth without obvious change of flavour.
Peter Trudell Jr 1 year ago
There's a lovely thing called fish sauce which is basically liquid anchovies... at least the brand we own. Just put a bit of that in the dish.
Load More Replies... Pedantic Panda 1 year ago
Henderson's relish as a veggie alternative to worcestershire is very good.
Sven Grammersdorf 1 year ago
Sometimes I just squirt the Worcestershire sauce right into my mouth. Also, anchovies are delicious
#11
Thyme
Mary Kelly 1 year ago
unless cooking asian or BBQ, i will never make poultry or mushrooms w/o thyme again...it is the magic
#12
Squeeze bottles of commonly used liquids. My dad was a professional chef and had a few squeeze bottles - high smoke point oil, olive oil, water, vinegar - always ready at home. Makes it a lot easier when you need to add a quick splash of oil or something to deglaze a pan
edit: also, OXO squeeze bottles rock. I have another brand that were about the same price as OXO and they feel so cheap
Very Scary Dragon 1 year ago
OXO everything is great! Almost all my cooking utensils are either OXO or GIR.
Mary Kelly 1 year ago
except the garlic press...what's up with that, oxo?
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SonicAlchemy 1 year ago
Standard practice in professional kitchens but squeeze bottles are definitely great and practical at home, especially if you like to buy in bulk but don't have the fridge space for that gallon of BBQ sauce. I even use one for dish soap.
Well, we in no way want to tell you that a home cook is not capable of matching a professional. And another unique thing about cooking is precisely that here, talent or predisposition can bridge the gap in experience and skills. And if you also know many small secrets like the ones in this collection, then this gap can be bridged even more easily. So please feel free to scroll this list to its very end - and maybe try to unveil your own secret in the comments below!
#13
Homemade stock
DennyS (denzoren) 1 year ago
I didn't know how good stock was until I started using it...it's like doing a Caribbean stew with coconut milk instead of water...so much difference.
The Doom Song 1 year ago
I never realised how easy it was to make. Tastes way better than store bought. We have a couple trays in the freezer
ILoveMySon 1 year ago
It doesn't have as much sodium as store bought either.
Load More Replies... Patricia Steward 1 year ago
And it's easy, it just takes time to roast the bones and time to simmer them. I use Bobby Flay's recipe for rich chicken stock, with bones I've collected in the freezer.
TheCrazyBunnyLady 1 year ago
True! I had to relearn how to cook when I got diagnosed with coeliac disease. Even if there were gluten-free stock cubes, I'd never go back. The best thing is that you can make it from things you'd normally throw away: bones, vegetable scraps, leftover herbs. It's economical, cheap, and so delicious!
#14
So as a sous chef, I work very closely with my head chef, and take note of just about everything he does.
So here's some things that may seem like a "no duh" but you'd be surprised how under utilized it is.
Butter and heavy cream. Salt. Acids, like lemon, lime, vinegars etc. Fresh ingredients. Mustard, specifically brown mustards. Eggs. Onions, shallots. Peppers of all forms.
Most of those sauces you like at restaurants? Probably have mustard or some other s**t you wouldn't expect, eggs and some form of cream. Lots of salt.
It's not necessarily that any of those ingredients are uncommon or even under utilized, it's that they're not used to make a whole flavor profile.
Getting a truly spectacular flavor for something isn't necessarily exotic ingredients, it's about balancing ingredients to hit flavor profiles that are well rounded.
If anything, I'd say that what is really lacking in most home cooks arsenal is technique. Technique far out paces any kind of ingredient you could use.
It's honestly 70% technique, 25% ingredients and 5% patience. At least in my opinion.
Pedantic Panda 1 year ago
So 75% of what is said is about ingredients which is only 25% if what is important, and that's mostly "shīt you wouldn't expect". Takes pointless notes.
#15
Meat thermometer. Quit overcooking the proteins. This is the difference between juicy or rubber chicken.
intrrat666 1 year ago
I am not saying this is not a handy gadget, but definitely not essential. Maybe for newbies it is.
#16
MSG
Mama Penguin 1 year ago
Not necessarily. MSG is not some magic ingredient that will fix a mess. If the seasoning is bad, it will not make it taste good.
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#17
Whole spices. The difference between whole allspice, nutmeg, fennel, pepper, and ground versions is...noticeable!
I buy whole and use a mortar and pestle as I go. Fresh flavors definitely pop.
Mabelbabel 1 year ago
If you've got a Chinese/Asian/Indian/world food supermarket nearby, get your spices there-they are usually far cheaper than in ordinary grocery stores.
George LaMonica 1 year ago
If you have a Pensey's nearby, their herbs and spices are much much MUCH better than even the Asian food stores (which I agree are MUCH better than supermarket drek). Mind you, Pensey's herbs and spices are also much more expensive but it's absolutely a case of "you get what you pay for" because you also need to use less to get the same quality flavor (in fact this is where most people make a mistake by using too much of the better herbs/ spices because they aren't used to such high quality ingredients) and you'll notice that high quality herbs/spices have a range of flavor instead of just that one you've grown to associate with it.
Load More Replies... DennyS (denzoren) 1 year ago
I've actually been planning on purchasing a coffee/spice grinder for this purpose.
BarkingSquirell 1 year ago
One of my proudest moments was using a mortal and pestle to grind roasted cardamom and add it to an Indian-style rice pudding. It was amazing.
Mary Kelly 1 year ago
penzeys...their stuff is soooo fresh that i often have to use half the amt. called for in the recipe and taste before adding more, if any...and you can really taste the difference in their cinnamons...i get all my "core" spices from them if not uing fresh (i.e., cinnamons, thyme, basil, cumin, spanish and hungarian paprikas, cayenna, bay leaves, curry powder, vanillas, etc.) from them...purchase seldom used (e.g., sumac, torashi, pumpkin spice) elsewhere
#18
Cayenne pepper-to Enhance flavors. Too many folks assume it is only used to make dishes spicy.
Neb Skram 1 year ago
just a pinch in to a pumpkin pie not so much as to be able to tell you put cayenne in brings out all the other spices
The Doom Song 1 year ago
Yes! Have a cayenne tree out the back and I agree they are not spicey but bring an incredible flavour to the playe
Thatkamloopsguy 1 year ago
I use Scorpion pepper powder, sparingly, and oh what a flavor enhancer it is.
#19
Tomato paste in a tube for steak sauces etc
#20
Anchovies. It’s the reason tomato sauces at Italian restaurants always taste so damn good!
#21
Clarified butter
Ace 1 year ago
Ghee, much used in Indian cooking. Germans call it Bratbutter, i.e. butter for frying.
The Dark Sun 1 year ago
That's the Swiss Name. In Germany it's called Butterschmalz ;)
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#22
Low water content butter. ( Irish butter, French butter). More expensive but mikes above regular butter. When I was a teen, I worked in a small French resturaunt. Heavy cream and stupid amounts of butter were used. Fresh everything. No cans of anything. Tomato sauce made from bushels of fresh tomatoes every day.
Ace 1 year ago
Wow, I never heard of higher water content butter, is this a US thing? In Europe it's got to be at least 82% butterfat to be called butter, maximum 16% water content.
Mary Kelly 1 year ago
europeans butters have a much higher fat content than most european butters...u.s. butters contain more whey/water...
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#23
Demi glace
#24
Sumac.......my life changed after trying that with vegetables like onions and carrots in a salad form.
Ziad Sankari 1 year ago
Cut some tomatoes, cucumbres, radish and onions; add a dressing of olive oil, lemon, grenadine molasses, sumac and salt, and then add some croutons. One of my favorite salads.
Anna Meyers 1 year ago
We had it growing in our yard in Wisconsin. I made a refreshing tea from it in the summer. Now I live in the south and I have to buy it. :(
Mama Penguin 1 year ago
I learned about sumac watching GBBO. It's a lovely addition to chicken, seafood, and lamb. My husband used it in his chicken marinade and it was so delicious.
#25
Not really an ingredient, but warm plates. Putting your warm food on a warm plate automatically elevates the atmosphere and doesn't drain any heat from the food, while also keeping your food warmer for longer.
Just put your plate in the microwave for a minute.
Edit: For everyone concerned about damaging your microwave - even empty, one minute won't harm it. 2-3 minutes is still typically going to be fine. Ceramic plates don't absorb quite as well as food, but they do absorb some, which extends that safe duration even more. But you're only putting it in there for 1-2 minutes, where you'd be fine even with an empty microwave. The damage comes from parts overheating, so there's also no risk of damage over time unless you do it repeatedly quite a number of times.
If your oven doesn't have a built-in plate warmer, you can buy standalone ones for under 20$ (a brief price check on google found one for 18$ CAD). Many have said hot water, and that's also an option, I just prefer a microwave because it's easier, faster, doesn't waste water, doesn't need to be dried off, and my water tends to take several minutes to get hot. But if you're heating a large stack, a hot water bath maybe even topped off with a boiling kettle will be faster.
Dan Holden 1 year ago
Also, if you cooked part of your meal in the oven you can just put the plates in the still-warm oven for a bit. Just remember to pull them out before they're too hot to handle.
dayngerkat 1 year ago
I run hot water over the plate in the sink. After the plate is warmed up, just wipe it off with a towel
#26
Vinegar
BarkingSquirell 1 year ago
Have sensitivities to chemical scents? Spray some vinegar and water in the air and it will dissipate the chemicals.
Anna Meyers 1 year ago
Sherry vinegar is my favorite. I splurge on some that is aged for25 years. Just a bit really wakes up a sad stew or soup.
ILoveMySon 1 year ago
Fun fact. White vinegar also kills weeds. Other vinegars may as well but I am not using my good vinegars in the yard.
#27
Maldon salt for finishing
Pamela24 1 year ago
I tried putting it on brownies once and it was a total gamechanger. Never made them without it since. It gives the dessert a great textural and flavour contrast and it balances out the heaviness and sweetness while somehow managing to bring out the chocolate. Cannot recommend enough!
Megan Curl 1 year ago
Try adding a vanilla bean to the salt, then let it sit for several weeks, giving it an occasional shake. Vanilla salt - great on so many sweets.
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#28
- Vermouth and cognac - who stocks those?
- Japanese mayo and the thicker soy sauce (I'm looking at you, SamTheCookingGuy)
- Nutmeg in seed form
- Cream of tartar
- Chives - I'm sorry, can't we just use the green parts of green onions and chop them up?
Roxy222uk 1 year ago
I'm not sure I understand this post actually. Is the OP recommending these ingredients or angry with them?
Load More Replies... Becky Samuel 1 year ago
If you can't tell the difference between green onions and chives then I don't think any of these will matter. The same with American mayo or Kewpie mayo. If you genuinely can't taste a difference then you might want to stick to chicken nuggets and fries.
Cindy Hamilton 1 year ago
I stock and use all of those, except cream of tartar. If you like the taste of green onion tops, use them instead of chives. Cook to please yourself.
BarkingSquirell 1 year ago
I miss chives. They are a different animal than green onions and much more subtle.
Mary Kelly 1 year ago
don't forget a good (ximinez) sherry...great in sherried chicken or a chowder...
#29
Verjus
Mary Kelly 1 year ago
looking at the picture: roasted grapes and the roasting juices are a great sub...my son goes ape c**p for roasted grapes..roast them with some shallots till they are just bursting...
What do you think ?
Dreaming Spirit 1 year ago
It looks like the cover photo for this article was mixed up. I got this one profession..._800-2.jpg 
Dreaming Spirit 1 year ago
It looks like the cover photo for this article was mixed up. I got this one profession..._800-2.jpg
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