Biggest Single Ingredient Improvement Ever?

[FireMan]

Salt! # 1
Garlic #2
It’s not that I didn’t use salt, but was tepid in the use like most people I know. Shoot, everybody I know cept ya’ll her in the pit. The beginning of my salt learning was maybe with Alton Brown when I learned of brining a turkey & then chicken. When my friends raved about my grilled chicken it was cuz I salted the itty bitty things. Ha, who woulda thunk
Also, early on in my culinary schooling I saw Emeril & his advice, whatever ya see in garlic in a recipe, double it! Those are the two biggies among many.

[Mr. Bones]

Roger Dat

[Andrrr]

I definitely agree with the garlic. That was a lesson taught to me by my mother a long time ago

[DavidNorcross]

For me it almost has to be salt. But if salt was an item we could not choose it would probably be red pepper flakes or crushed red pepper. With this in mind I am not talking about alot, just enough without making the dish too spicy..

[bardsleyque]

Dry brining thick steaks, so salt I guess. I like to leave the thick ones 2/3 days when possible.

[Caffeine88]

Not to pile on - but....salt. Because of work travels, I eat out a lot. I'm continually amazed at bland food from places that seem like they should know better. Just add some good kosher salt, and to steal phrase from above - salt it like you mean it!!

Gojuchang +1

A really, really good block of parmesan cheese. Grate it into darn near any pasta dish, and especially anything that has cream and you'll be amazed at the umami addiction. (Addition. Typo, but whatever, it still works!)

[Richard Chrz]

got to have a good block of parm in the house.

[bardsleyque]

+1, not the pre shredded sawdust!

[smokenoob]

hot spicy Italian sausage meatballs in my pasta sauce

[FireMan]

Hot….spicey….Italian….sausage….meat…balls! Thats practically a paragraph. 🕶

[smokenoob]

FireMan Gimme an ingredient, I’ll take a paragraph!

[tamidw]

Adding red pepper flakes to sausage gravy makes it that much better. Just enough to notice but not too hot.

Cowboy Candy juice (the sugar syrup) on tacos, nachos, just about anything. The cowboy candy itself on burgers.

Garlic, gotta have lots anywhere it's called and sometimes when it's not.

I add sour cream and cream cheese into mashed potatoes. Just a good dollop of each along with the milk/cream, butter, salt, pepper.

Homemade orange marmalade used for orange chicken.

Salt, still trying to learn to be more generous with it. I've always cooked with it but not as much as I should. I've always taken the stance that salting it once it's on your plate is better so it can be more controlled. But I'm learning it does make a huge difference in adding it while cooking, especially the baking.

[DTro]

Can't think of just one: Bayleaf. Honey. Cayenne. Rice vinegar. Anchovy!

[Jerod Broussard]

[Caffeine88]

Not to be obtuse, but this looks a lot like a plate of Cool Whip, crispy onions, mustard and Creole seasoning. I dig the Creole for most anything....but....what?

[Jerod Broussard]

[mgaretz]

Someone upthread mentioned sherry, but for me it is cream sherry.

[Huskee]

The same as you, except with both ribs and salmon. A brown sugar topper, to me, take ribs with a spicy & savory rub from 9 to 10.

[Rocinante]

Has it not been said?

Besides partaking in some, I always add some portion of it to my chili's, stews and soups. More so with the chili and stews and not as much with lighter soups. Works great, in varying levels, for braising too and dough making too.

[Old Glory]

Interesting question. Not many items can be used universally in your cooking, well, beside salt.

If you are looking for something new, to try to punch up the flavor, I like Goya Adobo Seasoning. A nice mix of salt, pepper, oregano, and other spices. I use it as a rub or just sprinkled on potatoes, eggs, and a bunch of others. Really good on pork and chicken.

Malcolm Reed's AP rub is really great as well. Salt, pepper, garlic, and spices. Use it on all protein, veggies, eggs, soups, and stews.

Golden Mountain Seasoning Sauce. Just starting to use this. A dash here and there adds great umami.

[smokenoob]

Sprinkles

[Panhead John]

Most people put em on their food.

[klflowers]

I can’t unsee this now dammit

[klflowers]

Hot sauce. I grew upon Frank’s, now I use Tapatio and Walkerswood hot sauces along with Frank’s. And Flatiron pepper products.

[AdequateEatin]

If you want to dip your toe into some great artisan hot sauces, I recommend checking out https://heatonist.com/