I don’t know if these are well known, if they aren’t, give them a try.

Tomato sauces, if they are a bit bland try adding a dash of soy sauce.

If you want a ‘Beefier’ taste in a dish, add Vegemite/Marmite, it’s all umami and really helps. You can make Vegetarian French Onion Soup using it and meat eaters will love it.

Mushroom soup/ sauces, add cinnamon (preferably cassia, not true cinnamon). Just a small amount, below the threshold of where you can identify it as an ingredient. Iirc something about the phenols in the cassia boosts the mushroom flavors.

ETA: based on another comment, chocolate sauces/ Ganache, add vanilla and espresso. If you want the most delicious Reese’s peanut butter cup cheesecake, ice cream etc. You want a shot of espresso and a touch of vanilla.

If you have not tested yourself to see if you are a Supertaster, you should. It makes a world of difference when you are cooking for other people.

If you have others please add them, these are some of my favorites.

  • just_another_person@lemmy.world
    6·
    9 months ago

    Great topic. Here’s a few of mine:

    • Bay Leaf goes in almost any kind of broth.
    • A tiny drop of vanilla extract for marinade that uses sugar will help bring that out more.
    • Tomato Paste is a cheap and simple way to add a new dimension of acidity to boring tasting sauces or soups. This works in surprising places, like coconut broth-bases, or even mushroom gravy.
    • Always add at least a pinch of salt to any sweet dishes. Any recipe that does not add salt for sweets is a bad recipe.
    • Cheradenine@sh.itjust.worksOPEnglish
      3·
      9 months ago

      Sweet often goes with salt too. Asian food often calls for sugar in savory dishes.

      Edit: I buy 500 grams of sugar every two years, plus about 100 grams of palm sugar.