Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
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Heat, salt, fat, acid. Technique matters more than secret ingredients.
Using low and slow or high and fast where appropriate depending on the goal. Plenty of fat and salt on everything, and a little acid to brighten up the dish.
Yeah, most shit cooking is from people not understanding what heat does to food. Or… a lot. It’s hard to teach, as well.