# Your secret ingredients **URL:** \ **Category:** Cafe Society\ **Created:** [March 16, 2014, 9:21pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860 "2014-03-16T21:21:01Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [March 20, 2014, 12:25pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/41 "2014-03-20T12:25:11Z")
> [@bump](#): > > Isn’t that just about the opposite of a secret ingredient though? EVERYONE thickens chili with masa harina, or so I thought. What else would you use? It doesn’t seem very secretive to me, but every time I mention it people act like it’s the first time they’ve heard of it. ---
**Author:** ![Donegal\_Dragon](https://avatars.discourse-cdn.com/v4/letter/d/e47774/32.png) [@Donegal\_Dragon](https://boards.straightdope.com/u/Donegal_Dragon)\ **Post date:** [March 20, 2014, 12:41pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/42 "2014-03-20T12:41:46Z")
Sprinkle a little Masala on cheaper cuts of beef before grilling or broiling. Raises the flavor level and seems to keep them juicier. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 20, 2014, 2:06pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/43 "2014-03-20T14:06:40Z")
> [@teela\_brown](#): > > It doesn’t seem very secretive to me, but every time I mention it people act like it’s the first time they’ve heard of it. Another thickener for chili that accomplishes the same basic thing as masa flour is crushed tortilla chips (or crushed corn chips.) ---
**Author:** ![Haunted\_Pasta](https://avatars.discourse-cdn.com/v4/letter/h/94ad74/32.png) [@Haunted\_Pasta](https://boards.straightdope.com/u/Haunted_Pasta)\ **Post date:** [March 20, 2014, 2:16pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/44 "2014-03-20T14:16:35Z")
This thread is teaching me that I’m not special- everybody’s chili has a secret ingredient in it. Mine’s pickle- not the cucumbers-in-brine kind that you slice up and put on your hamburger, but the kind of spicy-hot fermented paste you get at an Indian grocery store. Garlic pickle and/or tomato pickle work really well in chili. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 20, 2014, 2:26pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/45 "2014-03-20T14:26:03Z")
> [@Haunted\_Pasta](#): > > This thread is teaching me that I’m not special- everybody’s chili has a secret ingredient in it. > > Mine’s pickle- not the cucumbers-in-brine kind that you slice up and put on your hamburger, but the kind of spicy-hot fermented paste you get at an Indian grocery store. Garlic pickle and/or tomato pickle work really well in chili. Yeah, chili and barbecue sauce are probably the two most popular “secret ingredient” type foods. I don’t really have a secret ingredient when it comes to chili, but allspice and/or cloves play more heavily in my barbecue sauce than most. But those aren’t really “secret” ingredients. If you want something a bit more along the lines of “secret,” (although if you read labels and cookbooks, it’s not really all that secret) tamarind pulp works nicely in barbecue sauce. For sauces meant for pork, I like to play up the apple component, either with concentrated frozen apple juice or even apple sauce, along with cider vinegar. I don’t do it too often, but raisins and/or dates also play well in these types of sauces. For chicken, I sometimes like going in the apricot direction for the fruit component of the sauce. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 20, 2014, 2:29pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/46 "2014-03-20T14:29:02Z")
A spoon of instant coffee crystals in your pot of baked beans gives them an unidentifiable nutty flavor. I also put a small pinch of cinnamon in spaghetti sauce. Instead of butter on your pancakes, try this: 6 ounces cream cheese, softened 6 tablespoons mascarpone 3 TBSP confectioner’s sugar 1 1/2 teaspoons vanilla extract Beat the cream cheese until smooth, then add in the rest. Also good on toast, cookies, etc. ---
**Author:** ![Sitnam](https://avatars.discourse-cdn.com/v4/letter/s/6a8cbe/32.png) [@Sitnam](https://boards.straightdope.com/u/Sitnam)\ **Post date:** [March 20, 2014, 2:33pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/47 "2014-03-20T14:33:29Z")
Phone. ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [March 20, 2014, 2:41pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/48 "2014-03-20T14:41:45Z")
My MSG of choice is a packet or two of Sazon Goya, though I also get a ton of mileage out of fish sauce. ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [March 20, 2014, 3:36pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/49 "2014-03-20T15:36:03Z")
Horseradish in tseki sauce for a nice added kick. Homemade hamburger helper: 1 cup macaroni 1lb ground beef 2 1/4 cups water 1 can of Campbell’s cream of whatever you like soup. (My last batch I used Tomato bisque.) (whatever spices you like) Depending on what soup you use, top off with shredded cheese after cooking. ---
**Author:** ![lindsaybluth](https://avatars.discourse-cdn.com/v4/letter/l/90db22/32.png) [@lindsaybluth](https://boards.straightdope.com/u/lindsaybluth)\ **Post date:** [March 21, 2014, 1:27am UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/50 "2014-03-21T01:27:15Z")
Meyer lemon juice Perfect for soups, stews, marinades, and blended with mayo. Even a big wedge with a cold glass of water, so pretty much anywhere you’d use regular lemon juice. I find a lot of home cooking lacks basic acidity, and meyer lemons are fantastic. My favorite was meyer lemon-miso brine for a turkey. NOMZ > [@zoid](#): > > a small pinch of salt in the coffee grounds This caught my eye. How’s it change the flavor of the brewed coffee? ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [March 21, 2014, 1:30am UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/51 "2014-03-21T01:30:15Z")
> [@lindsaybluth](#): > > Meyer lemon juice > > Perfect for soups, stews, marinades, and blended with mayo. Even a big wedge with a cold glass of water, so pretty much anywhere you’d use regular lemon juice. > > I find a lot of home cooking lacks basic acidity, and meyer lemons are fantastic. My favorite was meyer lemon-miso brine for a turkey. NOMZ > > This caught my eye. How’s it change the flavor of the brewed coffee? It rounds out any bitter flavor and brings out a more rich taste. The key is not to over do it. The coffee shouldn’t taste salty so just a pinch is all you need. ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [March 21, 2014, 10:26pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/52 "2014-03-21T22:26:31Z")
> [@lindsaybluth](#): > > …I find a lot of home cooking lacks basic acidity, and meyer lemons are fantastic… Wait, what? The whole point of Meyer lemons is that they lack acidity. IOW you’d use them where you want lemony flavor but want to avoid acidity, not add it. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [March 21, 2014, 11:32pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/53 "2014-03-21T23:32:52Z")
> [@teela\_brown](#): > > It doesn’t seem very secretive to me, but every time I mention it people act like it’s the first time they’ve heard of it. Maybe it’s a geographical sort of thing- it’s common to use masa harina here in Texas as a thickener, but I can see how it might be a revelation in Cincinnati. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [March 21, 2014, 11:35pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/54 "2014-03-21T23:35:01Z")
> [@purplehorseshoe](#): > > Wait, what? The whole point of Meyer lemons is that they lack acidity. IOW you’d use them where you want lemony flavor but want to avoid acidity, not add it. I think you have that off a little bit; the ones I’ve had are less acidic than a lemon, but not by much. The main difference is that the flavor is not quite that of a lemon- more like 3/4 lemon, 1/4 tangerine. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [March 21, 2014, 11:47pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/55 "2014-03-21T23:47:07Z")
> [@bump](#): > > I think you have that off a little bit; the ones I’ve had are less acidic than a lemon, but not by much. The main difference is that the flavor is not quite that of a lemon- more like 3/4 lemon, 1/4 tangerine. Exactly. Meyer Lemons are still quite acidic. ---
**Author:** ![araminty](https://avatars.discourse-cdn.com/v4/letter/a/b5e925/32.png) [@araminty](https://boards.straightdope.com/u/araminty)\ **Post date:** [March 22, 2014, 2:30am UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/56 "2014-03-22T02:30:30Z")
If you’re into home preserving, chop up a serrano or jalapeno and stir into one (clearly marked!) jar of whatever kind of jam you’re making. I had an incredible serrano/lemon marmalade last year. [Blue Chair](http://bluechairfruit.com/) jam company in Oakland do the most amazing flavour combos - but they’re PRICY. I’d rather make my own! ---
**Author:** ![Johanna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johanna/32/8318_2.png) [@Johanna](https://boards.straightdope.com/u/Johanna)\ **Post date:** [March 22, 2014, 2:35am UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/57 "2014-03-22T02:35:49Z")
Ghee. 😃 Ghee makes everything taste better. I make my own, which is way cheaper than buying it. Stock instead of water. I just toss in some bouillon cubes; it’s so easy and makes such a difference. > [@Motorgirl](#): > > I many soups and stews I use a dollop of Vegemite for extra richness and umami. ^ This, besides. Except I use Marmite (they’re pretty much the same thing, right?). ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 22, 2014, 2:25pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/58 "2014-03-22T14:25:15Z")
> [@Johanna](#): > > Ghee. 😃 Ghee makes everything taste better. I make my own, which is way cheaper than buying it. Also, use unsalted butter for the ghee. You’ll be much happier with the results. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [March 22, 2014, 2:44pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/59 "2014-03-22T14:44:19Z")
> [@Lanzy](#): > > I only know one; use pears instead of apples to make apple pie. Try star anise with pears. Its awesome. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [March 22, 2014, 2:50pm UTC](https://boards.straightdope.com/t/your-secret-ingredients/683860/60 "2014-03-22T14:50:31Z")
For breading chicken, fish, etc, I use either tortilla chips or bombay mix , blended to fine crumbs in a food processor. Bombay mix is especially good. [Previous page](https://boards.straightdope.com/t/your-secret-ingredients/683860.md?page=2) [Next page](https://boards.straightdope.com/t/your-secret-ingredients/683860.md?page=4)