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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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[-] shasta@lemm.ee 1 points 2 years ago

A pinch of cosmo canyon salt

[-] RecallMadness@lemmy.nz 1 points 2 years ago

A splash of milk (probably any dairy?) in stews and meat based sauces just before serving.

[-] olbaidiablo@lemmy.ca 1 points 2 years ago

Garlic on grilled cheese.

[-] verity_kindle@sh.itjust.works 0 points 2 years ago

Heavy cream.

[-] MonkRome@lemmy.world 0 points 2 years ago

If the recipe calls for tofu (and you are not vegan), use Paneer, almost always an improvement.

[-] ClockworkOtter@lemmy.world 1 points 2 years ago

But if you are vegan then for god's sake marinade it and give it a quick blast in the oven or air fryer to firm it up a bit more.

[-] ikidd@lemmy.world 0 points 2 years ago
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this post was submitted on 19 Mar 2024
246 points (96.9% liked)

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