Nate
Delving into the culinary world, sometimes the brilliance is in the simplicity, and no place illustrates this better than Reddit, where multiple cooking threads brimming with kitchen wisdom have surfaced.
In this enlightening revelation, home chefs have generously shared their brilliant one-ingredient cooking hacks, demonstrating how the addition of just one carefully selected component can remarkably elevate a dish.
This collection of one-ingredient cooking hacks, discovered through the sprawling discussions and diverse experiences shared within the Reddit community, is a goldmine for those looking to enhance the flavor, texture, or appearance of their creations with minimal effort.
Whether it’s introducing an unexpected hint of spice or a splash of a distinct sauce, these cooking tips serve as a reminder that sometimes one ingredient is all it takes to escalate your cooking endeavors to the next level.
#1
Smoked paprika
#2
MSG
And no, it’s not “bad” for you nor does it cause headaches. That was all a complete fabrication
#3
Anytime a recipe calls for water, I always use chicken broth instead. It makes just about anything taste richer, more complex, and better.
#4
I add a pinch of salt to hot chocolate, and people go crazy for it. But it’s only hot cocoa mix, milk, and salt. The extra sodium doesn’t make it salty at all. It somehow brings out more of the chocolate flavor.
#5
I add pureed or shredded carrots to my tomato sauce. It cuts the acidity without the extra added sugar. Everyone always raves about my pasta sauce.
#6
Add a little bit of soy sauce to your tuna or chicken salad. It gives it that extra salty tanginess. I worked at Jimmy John’s for a while, and that was their secret. I’ve been making mine this way for 10 years now, and I could never go back.
#7
Try adding a touch of horseradish to your mashed potatoes…especially garlic mashed potatoes. It’s a game-changer. It adds a ton of flavor without being too noticeable or overpowering.
#8
Replace some of the liquid in your waffle batter with seltzer or another carbonated beverage, like ginger ale. It’s the key to the fluffiest, airiest waffles ever.
#9
Anchovy. Works wonders in pasta sauces and all kinds of dressings. I used to fear funk and now I embrace it.
#10
Garlic. Lots of garlic, recipes always say to use little garlic. And I mean the real deal, not the garbage they sell in those jars.
#11
Most people use overripe bananas for banana bread, but I have another great trick. I freeze the overripe bananas first, then I thaw them when it’s time to bake. Freezing them first somehow makes them taste even sweeter.
#12
Fish sauce. Used properly, it doesn’t make anything taste like fish, and it’s a huge flavor boost in almost any kind of cuisine.
I use it in almost anything savory I make.
#13
Acids. Started when I was making a sauce that just…it needed something. I added a squeeze of lemon, even though it seemed odd, and it was magic.
Another is shallots. I had thought they were the same as onions. Then I had a recipe for saltimbocca from Maggiano’s and the sauce was shallot based. Oh. My. God. They’re one of my favorite ingredients to cook with.
#14
If your homemade sauces or soups seem too thin or watery, try adding instant mashed potatoes as a thickener. Since I learned this trick, I’ve started keeping a box around for lazy days or emergencies. They’re a lifesaver when you’ve added too much liquid to soup.
#15
Basil can do a lot of heavy lifting in a dish and isn’t easily replaced, flavor-wise.
#16
Chives in eggs
#17
Adding almond extract to baked goods that have vanilla extract. I usually double the vanilla and then add a capful of almond extract. Gives cakes and cookies that bakery taste.
#18
Cardamon. Add it to any dish that uses ginger, cinnamon, nutmeg, or cloves to round out the flavor. It makes snickerdoodles taste elegant.
#19
The secret to incredible tomato sauce is butter. Try putting a decent amount of butter into your red sauce and let it simmer. It will taste so much better, but no one will be able to guess the secret.
#20
I always add a dollop of sour cream to my boxed mac ‘n’ cheese when it’s time to add the milk and cheese packet. It makes it creamier and so rich.
#21
When I was starting out with home cooking in college and was making cottage pie I added Worcestershire sauce for the first time. I have to admit that I probably overuse it at this point but I’ve found few savory dishes that can’t be improved with a few drops.
#22
Adding a pinch of baking soda to grits or polenta cuts the cooking time in half. It’s my favorite dinner time-saver.
#23
Pickles make burgers so much better
#24
I use Kraft Macaroni and cheese packets to season my popcorn. It’s life-changing
#25
Sumac. Use it for fish
#26
#27
Bay leaf or two.
#28
Orange zest to oatmeal cookies!
#29
Sumac. I love the ability to add a strong sour note without adding additional liquid as you get from citrus juice or vinegar.
