Secret Ingredient | Imamother

Lady Godiva

Mon, Feb 18 2013, 4:52 pm

celestial wrote:

Apple cider vinegar in guacamole, or a sprinkling of brown sugar in salads.
Also a very small, small dash of cayenne pepper in something like macaroni and cheese or soup will give it a great kick and you won't notice it's spicy!

I do that with cayenne pepper too. I especially like it in my sweet corned beef dressing.

seeker

Mon, Feb 18 2013, 5:41 pm

Cinnamon also adds a nice kick to a lot of things, even if you use too little to notice the cinnamon flavor. Some salad dressings and sauces, baked goods, pancakes - play with it!

Smiling Wife

Mon, Feb 18 2013, 5:52 pm

worcestershire sauce! just a bit ( teaspoon) in soups, cholents,chicken dishes...everything almost lol

celestial

Mon, Feb 18 2013, 6:53 pm

seeker wrote:

Cinnamon also adds a nice kick to a lot of things, even if you use too little to notice the cinnamon flavor. Some salad dressings and sauces, baked goods, pancakes - play with it!

What kinds of salad dressings and sauces? Wanna try this but I don't even know where to start Smile

Especially if you wouldn't taste it...

Mrs Bissli

Mon, Feb 18 2013, 7:21 pm

cinnamon for meatballs
crumbled dried mint leaves for meatballs (but not together with cinnamon)
silan (date syrup) for cholent
teabag and onion skin for hamin eggs
1 tbsp mayonnaise for cake batter
hawaj to chicken soup
Old Bay seasoning for breadcrumbs (for schnitzels, goujons)
1 tbsp italian dressing to beaten eggs (for schnitzels, goujons)
2-3 whole cardamon pod (smashed lightly) and 1 cinnamon stick to basmati rice

Chana Miriam S

Mon, Feb 18 2013, 8:41 pm

ray family wrote:

? in my ww challahs. they don't come out dense and heavy

sorry I realize I can't part w/ my secret Twisted Evil

Personally, the secret to my challah being perfect is a generous amount of yeast, and soy milk.

seeker

Mon, Feb 18 2013, 9:56 pm

celestial wrote:

seeker wrote:

Cinnamon also adds a nice kick to a lot of things, even if you use too little to notice the cinnamon flavor. Some salad dressings and sauces, baked goods, pancakes - play with it!

What kinds of salad dressings and sauces? Wanna try this but I don't even know where to start Smile

Especially if you wouldn't taste it...

Honey mustard dressing, pasta sauce, various marinades... I dunno even, still just experimenting

MaBelleVie

Mon, Feb 18 2013, 10:16 pm

seeker wrote:

Cinnamon also adds a nice kick to a lot of things, even if you use too little to notice the cinnamon flavor. Some salad dressings and sauces, baked goods, pancakes - play with it!

Ha! That's my dh's secret ingredient, and he actually dislikes the taste of cinnamon. He uses just a touch in chopped meat dishes, soup and matbucha and it really gives a nice subtle depth to the flavor.

ewa-jo

Tue, Feb 19 2013, 5:02 am

I am vegetarian.

Whenever a recipe calls for oil or margarine, I use butter.
When it calls for water, I use milk... sometimes I will use cream.
When it calls for mayo, I use high-fat sour cream or cream cheese.
Also, I never use pareve chocolate chips... I buy bars of chocolate and chop them into pieces.

My food always comes out tasty!

Pineapple

Tue, Feb 19 2013, 6:29 am

Smiling Wife wrote:

worcestershire sauce! just a bit ( teaspoon) in soups, cholents,chicken dishes...everything almost lol

Most Worcestershire sauce contain fish

LittleRed

Tue, Feb 19 2013, 8:20 am

The Jewish brands of Worchestershire don't contain fish.

Ilovechoumous

Tue, Feb 19 2013, 10:42 am

cardamom and ginger when cinnamon is called for.

5S5Sr7z3

Tue, Feb 19 2013, 12:50 pm

Cayenne pepper. I add a dash to just about everything.

tissues

Tue, Feb 19 2013, 6:32 pm

Half a squash in the potato kugel. Helps keep it white.

Whenever I bake something chocolatey I add a drop of coffee and vanilla sugar too (enhances cocoa flavor).

Drop of apple cider vinegar to vegetable salad. Brings out the taste of the salt.

Lemon juice to tuna salad.

And then of course, I stick in all kinds of healthy ingredients, not as a secret, but others wouldn't be able to tell. For example: honey instead of sugar in all cooked foods (shabbas fish, challa, etc.)

granolamom

Tue, Feb 19 2013, 9:09 pm

chanamiriam wrote:

ray family wrote:

? in my ww challahs. they don't come out dense and heavy

sorry I realize I can't part w/ my secret Twisted Evil

Personally, the secret to my challah being perfect is a generous amount of yeast, and soy milk.

soy milk in challah? mmm interesting. I may have to try that.

for WW challah, I add gluten to prevent it from getting dense and heavy.

lkwdlady

Tue, Feb 19 2013, 9:14 pm

ewa-jo wrote:

what do you eat on shabbos - in morning especially?