Tell me about that one ingredient, that when discovered, it opened your mind to a whole new world of flavor possibilities!
For me, the first to come to mind is Worcestershire sauce. I’m talking about way back in my youth. It was my first introduction to what we now call umami. When I noticed my mom put it in her meatloaf I began experimenting. At the time I was just blown away by how much it changed things. I even used to put it in my Top Ramen I was so obsessed lol. More recently, dukkah. Trader Joe’s is correct when they say to take bread, dip it in olive oil, and then dukkah. So tasty!!
What about you?
Better Than Bouillon.
Better Than Bullion is some high quality stuff, but any bullion is great to have on hand. It’s hard to beat a fresh stock if time and resources permit, but I’ve just about entirely switched to using bullion derivatives instead of stock cans or cartons for lower effort meals. The stuff keeps for ages and is practically impossible to waste. Sometimes I used to have incomplete stock cartons and wouldn’t use them in time. That’s a non-issue when I’m making stock as I go with something like BTB or Knorr.
Such a handy tool. When I was experimenting with intermittent fasting, I would use a small portion of that with hot water to be a “lunch”. Worked very well!
