Favorite Secret Ingredient In a Recipe?
11-11-2020, 08:41 AM
#21
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Location: SW Iowa
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Murphy224, my mother always added the almond flavoring to anything with peaches, sometimes the liquid or the ground spice, depending on which would work better in what she was making.
Last edited by nlgh; 11-11-2020 at 08:43 AM. Reason: I was thinking of nutmeg when I mentioned ground spice.
11-11-2020, 08:43 AM
#22
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Location: Mendocino Coast, CA
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Originally Posted by Murphy224
I add a splash of almond extract to any peach cobbler, pie, or cake I bake instead of vanilla. Adds a "something" you just can't identify but is so very good.
Last edited by tropit; 11-11-2020 at 08:47 AM.
11-11-2020, 08:47 AM
#23
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Location: Mendocino Coast, CA
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Espresso powder to anything made with chocolate.
Freeze dried Strawberry powder to strawberry cake.
A dash of sugar to enchilada sauce, only if it is bitter.
A mist of lemon on just about everything.
Freeze dried Strawberry powder to strawberry cake.
A dash of sugar to enchilada sauce, only if it is bitter.
A mist of lemon on just about everything.
11-11-2020, 11:26 AM
#26
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Location: Alberta, Canada
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Originally Posted by bneuen
What do you mean by preserved lemons? Is this something you make yourself?
Last edited by JanieW; 11-11-2020 at 11:31 AM.
11-11-2020, 01:18 PM
#27
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Location: North-Central Indiana
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Originally Posted by tropit
I do that too. We grow our own almonds, so I make the extract too. I like it much more than vanilla and it's way cheaper for me.
11-11-2020, 04:34 PM
#28
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Recipe secrets
My mother would leave some of the onion skins on when adding onions to soup, she felt it gave the soup a golden color. We also would color Easter eggs in a pot of onion skins, when deep brown we would rub them with a little oil and they looked liked glossy wood. Another thing she would do is just before serving beef gravy dissolve a small squirt of yellow mustard into it, gave it just a little extra but you could not tell it was mustard. Must have been a German thing.
11-11-2020, 05:42 PM
#29
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Join Date: Nov 2020
Location: SE Pennsylvania
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Favorite Secret Ingredient in a Recipe?
I received this tip from a friend: when making a big pot of vegetable soup, add flavor and fiber by stirring in a canned of refried beans. I use fat-free. No one ever guesses it's there, but it adds a bit of body to the soup.
