“The flavor was so amazing; I haven’t made it any other way since.”
So redditoru/Wild-Eagle8105asked, “What is one’secret' recipeyou learned from your travels?”
Then, put them to the side.
Get all the rest of your ingredients together, and then stir the scorched scallions through.
It does something magical to the flavor of the dish."
“Quality anchovies are crucial to Italian tomato-based sauced.
“I had the best chimichurri in Spain at an Argentine steakhouse.
The flavor was so earthy and amazing, and Ive never made chimichurri any other way.”
“In Cuba I was exposed to ceviche that had green olives in it.
I never had ceviche like that before, but it really opened my eyes.
The briny olives work so well with the lime and fish.”
“Fire roast your peppers, tomatoes, and onions for salsa.
It makes a huge difference.”
“Mexican oregano is crucial for cooking Mexican cuisine.
Its different from what you use in your Italian cooking.
Its more herbaceous and earthier, and it has the slightest hint of spice.
Pretty much all Mexican sauces use it as the ‘special ingredient.'”
You don’t even taste the fruit, but it gives guacamole a sweetness that is amazing.”
The gelatin will set, making the pastries easier to fill.
When they are cooked and hot, the filling will be extra juicy with a great rich mouthfeel."
In addition, layering your ingredients is key.
“The secret to amazing Mexican food: lard.
They cook everything in lard.”
“When I was learning to make pho, I was told to add star anise to the broth.
It made such a huge difference that I add it to all of my soup broths now.
It totally elevates them.”
“There’s a Spanish soup called salmorejo I had for the first time andlovedwhile in Barcelona.
It’s a tomato soup served chilled like gazpacho, only it’s much creamier.
I learned that the key ingredient is bread!
White bread is blended with all the other ingredients (tomatoes, garlic, olive oil, etc.)
to create this velvety and deliciously-textured soup.”
“Learning to cook Thai cuisine taught me how to be really good at balancing different strong flavors.
It gets rid of the raw funk.
Plus, these foods get a squeeze of fresh lime juice anyway.”
Its my favorite meal and relatively easy to make, calling for just a few ingredients.
The trick is adding sparkling water or beer to make the batter extra crispy."
