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29 Ingredients That People Wish They’d Started Using Earlier Because They Are So Good, As Shared In This Online Group
Article created by: Saulė Tolstych
In fact, it is very easy to cook delicious food. As the great Michelangelo said when asked about the secret of his sculptures, "I just take a block of marble and cut off everything superfluous!" Like any art, cooking is about making simple things beautiful. Suffice it, for example, to recall the incomparable Julia Child and her famous phrase: "You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."
Yes, it really is all about the ingredients. The same little thing or its absence can completely change the taste of the same dish - turn something tasteless into incomparable, and vice versa. We all probably have stories in our minds about how someone, literally with a pinch of something special, made others lick their fingers and beg for more.
Recently, another popular thread on "secret" ingredients appeared in the Reddit Cooking community. Its topic starter asked just one simple question: "What's an ingredient you held out on buying only to later realize you'd been missing out?" As of today, the thread already has 725 upvotes and almost 660 different comments, revealing many personal culinary secrets.
Bored Panda has created a special selection for you of the most non-standard, outstanding and simply the most popular comments of the original thread, so now please feel free to scroll to the very-very end of the list, save the best ingredients and receipts - and be sure to tell your own cooking secret in case it's not in our selection!
More info: Reddit
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#3
This isn't one I've held off on, but it's one that once I got it, it's replaced a bunch of other ingredients for its ease of use.
Sambal Oelek.
Regardless of cuisine, if a recipe calls for hot peppers, no longer do I bother with trying to keep them in my fridge, chopping them up, etc. A spoonful of sambal oelek goes in, done. (The only exception is for pickled jalapenos in nachos or roasted green chiles.)
(And, yes, this may make me "bad," but I'm disabled and I only have so much energy for cooking, even if I love to do it. Making one step easier with minimal negative effects? I'm there for it.)
(And this is from someone who doesn't like the flavor of sriracha, so I replace it with sambal oelek in recipes too.)
#5
I wasn't aware til recently (ignorant American here) that there were more than one kind of white rice. I grew up with instant. Now I'm married and experimenting with cuisines, I find the rices are different. Short grain vs long grain vs Jasmine long grain are ALL different, and the dishes are also. Short grain goes great in Risotto, Sushi and Glutinous balls (with the yummy stuff inside), long grain is good for breakfast, as a side to something with gravy or sauce (think gumbo, red beans and sausage or salisbury steak) or very long grain (jasmine or extra long grain that is tasty with curries and stir fries and bulgogi).
Once I understood the difference, I buy them individually from the Korean or Japanese markets near me. Like using brown sugar vs White vs Honey.
Each has it's use and each tastes great in the other recipes but there is a thing for the specific rice or sauce.. It CAN be interchanged but they are better if you know the proper cuisine to match them with.
#7
When I first lived in my own apartment (sophomore year of college) I didn’t really know anything about cooking. When I went grocery shopping for a recipe, I would never buy an onion, because I didn’t think it would make a difference and I didn’t want to spend the money/time on it. Now I feel like I put onions in everything and it’s so funny to remember my ignorance 😅
#8
Not so much an ingredient, strictly speaking, but a zester. Since using that I've added lime zest to things and love the fragrance it gives to dishes. I'm going to try using orange zest rather than orange essence in a chocolate porridge later this week.
#9
Multiple forms of ginger: fresh, pickled, crystallized, big soft chunks, ground. I'm not big on spicy peppers (old people digestive issues), but spicy ginger goes in so many things! I'm probably an addict, tbh. I grew up with just ground ginger for baking at Christmas. Had no idea what an amazing thing it is until I was well into my 30s. I wasted so many years!
#10
I have always used canned beans out of laziness. Finally decided to go for dried beans recently and I can't believe I didn't do it sooner. They do take longer to cook, but as long as I plan ahead it's fine. They taste so much better than canned.
#14
Used to buy basic ground pepper, out of habit. I've since then started to grind my own, it's life changing :D
Also, beer yeast flakes as a salad topper.
#15
Black garlic. I realized how much I was missing out when I decided to try it recently. Mashed up with some olive oil and goat cheese then spread on a sandwich has been my go to lately but it goes great in so many dishes.
#16
Lemongrass stalk. It taste and smells like lemonade and ginger. Can believe I slept on this.
#17
Kewpie mayo. It's pricey (which is why I held off) but for sandwiches & dishes where you can really taste the flavor of the mayo, it's absolutely incredible.
#18
White wine. I would use vinegar and lemon juice to risotto and other dishes that brought it up, and it just added an acidity that I really disliked. White wine adds a super awesome dimension of fruitiness with some acidity. It’s really great to cook with.
#20
Sesame paste instead of peanut butter. Spicy sesame noodles. Makes a big difference.
Edit: dashi with miso soup
Edit2: Kerrygold butter (pure Irish butter) makes a difference in taste on toasted bread instead of regular butter.
Edit3: szechuan peppercorn. I would toast it and grind it up for Taiwanese popcorn chicken with Thai basil. Or use it for tea-smoked chicken drumsticks.
#23
Continuing the Chinese theme, have you tried the various vinegars (such as Chinkiang vinegar), chillis or fermented pastes? White rice vinegar and miso are great, but they create a very different dish.
#25
Kashmiri chili powder. Most American recipes for Indian food use cayenne for heat, since that's more typically available here. Once I ditched cayenne for Kashmiri chili, my food started tasting a lot more like the Indian takeout I was trying to reproduce.
#26
Harissa paste, i put it almost everywhere now, when roasting potatoes, when marinaring chicken. It’s amazing!
#27
Semolina flour. I used to make homemade pizza without, and always got frustrated with how easily the dough/pizza stuck to the peel. Not anymore, thanks to _Semolina_ 🤌🏻
#28
Kaffir lime leaves! I was always using regular lime leaves and it's just far from the real thing. I've since bought a Kaffir lime tree haha. Still in the pot, need to put it in the ground for it to grow bigger.
#29
Asofodeta for Indian food. Thought I could substitute garlic, but it never tasted the same.
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