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Posted: 3/27/2024 1:31:24 PM EDT
[#1]
Quote HistoryOriginally Posted By Dave-UK: I live in Worcestershire and it cracks me up hearing how Americans try to say English place names.. 1. The genuine sauce made by Lee & Perrins in the city of Worcester is called "Worcester Sauce" made to a recipe brought back from India over 200 years ago. 2. Locals call it Lee & Perrins sauce. 3. Anything called Worcestershire Sauce is a copy and not made in the City 4. Worcester is pronounced Worster (Gloucester = Gloster) 5. Worcestershire = Worstershaa That is what I use. But, for some reason, in my mind it is always Lee & Perkins. My brain is broke on that and I can't change it. |
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Posted: 3/27/2024 1:35:59 PM EDT
[#2]
Anchovy (bacon of the sea) and fish sauce are the secret ingredients.
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Posted: 3/27/2024 2:08:34 PM EDT
[#3]
Berbere spice is really nice on crispy chicken wings, but it's super versatile and I use it on pork, beef, and venison.
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Posted: 3/27/2024 2:58:53 PM EDT
[#4]
Quote HistoryOriginally Posted By jb31: This! I often use some Knorr bouillon instead of salt. Chicken, tomato, or beef depending on what I am making. I like chicken to take the place of some or all of the salt in rubs. The extra umami and mouth feel is from that magic MSG. Quote HistoryOriginally Posted By jb31: Originally Posted By Quiganomics: https://media.tenor.com/0nyuHEKkU3QAAAAM/msg-uncle.gif This! I often use some Knorr bouillon instead of salt. Chicken, tomato, or beef depending on what I am making. I like chicken to take the place of some or all of the salt in rubs. The extra umami and mouth feel is from that magic MSG. There is a paste called Better than Bouillon that is pretty amazing. Expensive but it's practically like making stock from scratch. |
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Posted: 3/27/2024 3:03:04 PM EDT
[#5]
 Add nutmeg |
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Posted: 3/27/2024 3:26:00 PM EDT
[#6]
Four pages, dozens of duplicate suggestions, and I'm the first one to say The Sauce?
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Posted: 3/27/2024 3:32:11 PM EDT
[Last Edit: redfish86]
[#7]
Ackshually, the correct “secret” ingredient is salt; in particular, knowing how to correctly use it.
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Posted: 3/27/2024 3:35:52 PM EDT
[#8]
Cooking with Love...
I swear its a thing... someone angry cooking and not wanting to do it and the food at best is maybe Okay. A person who makes food with love and it taste like ambrosia. |
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Posted: 3/27/2024 3:36:02 PM EDT
[#9]
Quote HistoryOriginally Posted By 0xide: (M)ake (S)hit (G)ood Bingo. And a good number of responses to the thread back this up since they are usually a way to increase the glutamate level in the food (worcestershire sauce, soy sauce, mushrooms, etc., etc.) and umami, if not wanting to add actual MSG itself. |
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Posted: 3/27/2024 5:47:25 PM EDT
[#10]
Quote HistoryOriginally Posted By kb6emh: CLEAN HANDS! You are not going to make a good wild yeast starter with that attitude. 
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TX, USA
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Posted: 3/27/2024 11:44:23 PM EDT
[#11]
Are ya making stir fry? Along with the Soy Sauce at the end, use some TOASTED Sesame Seed oil. About a 3:1 ratio. 3 Soy Sauce to 1 Toasted Sesame Seed oil
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Posted: 3/28/2024 12:04:34 AM EDT
[#12]
Quote HistoryOriginally Posted By bikedamon: Anchovies. Very underrated as an ingredient. |
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Posted: 3/28/2024 3:13:05 AM EDT
[#13]
Quote HistoryOriginally Posted By Berger24: Berbere spice is really nice on crispy chicken wings, but it's super versatile and I use it on pork, beef, and venison. Good one, I use that in a lot of things. |
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Posted: 3/28/2024 5:11:40 AM EDT
[#14]
Quote HistoryOriginally Posted By desertmoon: Thank you for this. Was popping in to say exactly this. Quote HistoryOriginally Posted By desertmoon: Originally Posted By Dave-UK: I live in Worcestershire and it cracks me up hearing how Americans try to say English place names.. 1. The genuine sauce made by Lee & Perrins in the city of Worcester is called "Worcester Sauce" made to a recipe brought back from India over 200 years ago. 2. Locals call it Lee & Perrins sauce. 3. Anything called Worcestershire Sauce is a copy and not made in the City 4. Worcester is pronounced Worster (Gloucester = Gloster) 5. Worcestershire = Worstershaa Y’all got me so screwed up I can’t say it at all. I’m going with Lee and Perrins from now on. |
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Posted: 3/28/2024 1:06:35 PM EDT
[#15]
Quote HistoryOriginally Posted By Bullwhip2006: Bingo. And a good number of responses to the thread back this up since they are usually a way to increase the glutamate level in the food (worcestershire sauce, soy sauce, mushrooms, etc., etc.) and umami, if not wanting to add actual MSG itself. Quote HistoryOriginally Posted By Bullwhip2006: Originally Posted By 0xide: (M)ake (S)hit (G)ood Bingo. And a good number of responses to the thread back this up since they are usually a way to increase the glutamate level in the food (worcestershire sauce, soy sauce, mushrooms, etc., etc.) and umami, if not wanting to add actual MSG itself. No. No MSG, aka Taste Powder. Not necessary at all, and many people, myself included, have an adverse reaction to it - flushed complexion and increased pulse rate. Use spices, herbs, and seasonings to get the flavors you want and avoid MSG. |
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Posted: 3/28/2024 1:16:48 PM EDT
[#16]
Quote HistoryOriginally Posted By Ridgerunner9876: There is a paste called Better than Bouillon that is pretty amazing. Expensive but it's practically like making stock from scratch. Quote HistoryOriginally Posted By Ridgerunner9876: Originally Posted By jb31: Originally Posted By Quiganomics: https://media.tenor.com/0nyuHEKkU3QAAAAM/msg-uncle.gif This! I often use some Knorr bouillon instead of salt. Chicken, tomato, or beef depending on what I am making. I like chicken to take the place of some or all of the salt in rubs. The extra umami and mouth feel is from that magic MSG. There is a paste called Better than Bouillon that is pretty amazing. Expensive but it's practically like making stock from scratch. This stuff is really good. I slathered up a roast once with their beef bouillon and it intensified the beefiness. Highly recommend. |
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FL, USA
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Posted: 3/28/2024 3:01:48 PM EDT
[#17]
Never wash your hands
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Posted: 3/28/2024 3:35:37 PM EDT
[#18]
Quote HistoryOriginally Posted By Backscatter: The cocaine of cooking. https://c.tenor.com/89eNuq5ziYcAAAAC/fuiyoh-uncleroger.gif Umami!  |
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IA, USA
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Posted: 3/28/2024 4:17:52 PM EDT
[#19]
Slap Your Mama
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Posted: 4/20/2024 6:29:40 AM EDT
[#20]
Green onions
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Posted: 4/20/2024 6:39:20 AM EDT
[#21]
Quote HistoryOriginally Posted By macman37: This stuff is really good. I slathered up a roast once with their beef bouillon and it intensified the beefiness. Highly recommend. Quote HistoryOriginally Posted By macman37: Originally Posted By Ridgerunner9876: Originally Posted By jb31: Originally Posted By Quiganomics: https://media.tenor.com/0nyuHEKkU3QAAAAM/msg-uncle.gif This! I often use some Knorr bouillon instead of salt. Chicken, tomato, or beef depending on what I am making. I like chicken to take the place of some or all of the salt in rubs. The extra umami and mouth feel is from that magic MSG. There is a paste called Better than Bouillon that is pretty amazing. Expensive but it's practically like making stock from scratch. This stuff is really good. I slathered up a roast once with their beef bouillon and it intensified the beefiness. Highly recommend. I use that! Kinders Japanese BBQ sauce and glaze is pretty decent to add some flavor. |
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Posted: 4/20/2024 6:58:11 AM EDT
[#22]
Quote HistoryOriginally Posted By Bohicamofo: Never wash your hands Wear an old clean shirt and wipe your hands on it as needed while cooking. Eat or wash afterwards depending on how good the food tastes. |
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FL, USA
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Posted: 4/20/2024 9:25:47 AM EDT
[#23]
Wine!
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Posted: 4/22/2024 10:42:26 AM EDT
[#24]
 Especially with meat, about the single best thing you can do is fork over the cash for high quality ingredients. |
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