I stumbled upon MSG awhile back and it’s made quite the difference in my cooking - in a good way. I’m wondering, what’s an ingredient you found yourself using a lot more of once you discovered it?
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Aromat. Years ago a chef told me the secret to his restaurant’s chips - they seasoned them with Yellow Aromat. A while later I found that if you have unseasoned bacon, a good coat of Red Aromat and cooked in the oven = delicious.
Chicken stock powder. Always keep a large tub of it from the Asian market. Makes so many things delicious. I keep a little jar of it in work, in the winter I add a teaspoon of it to those bland cuppa soups and it makes them taste great
