The other week, soon after being startled by seeing a $79 veal chop on an online restaurant menu, I was refilling the salt jar that sits on the back of my stove from a seemingly endless pantry box of Morton's kosher salt. (Yes, I know, Diamond Crystal is the favorite among many chefs and online cooking sites, including the invaluable seriouseats.com, but the store was out when I needed more, so I bought Morton's, and it takes forever to go through a 3-pound box.)
I asked Table Hopping readers and Facebook friends this question: "At a time when higher food prices are widely discussed, the disparity between the pricey veal chop and that box of salt — $79 for a plate with what's probably a 1-pound chop compared to about $1.35 per pound for Morton's — got me thinking about ingredients that don't cost much but make a big difference in my cooking. What are some of your favorites?"
Here are some of the answers:
Elizabeth Cody: To be honest, Diamond Crystal is too intense for me. I actually prefer Morton's kosher salt because the larger crystals work better, especially for drying the surface of meat. Also, "real" chili crisp, with the picture of Tao Huabi on it, not the sad counterfeits. Fly By Jing is good, too. Cavender's Greek Seasoning is good on everything. Penzey's dried minced garlic or powdered garlic is tops; no other brand keeps its sharpness. Tuttorosso or Red Gold tomatoes.
Richard Lovrich: I am rather picky with my salt. I prefer less salty salt generally: pink in my grinder, Celtic grey on fish, flake on steak.
John Romeo: Maldon sea salt.
Art Riley: Morton’s is my preferred kosher salt, I feel Diamond Crystal is slightly grittier than table salt. I’ve had many conversations about it over the years. I’m shocked others prefer Diamond Crystal.
Charles Adinolfi: For reducing salt in all forms of cooking I use: Bragg Liquid Aminos, even Vegemite. Just a dash or a spray will bump flavors across the board.
Thomas Edward: Barbera Frantoia Extra Virgin Olive Oil.
Tammy Sargent Ruscitto: King Arthur flour is satisfying to use. I had to buy store brand during the pandemic flour shortage. It wasn't the same.
Ric Orlando: I happen to be a fan of the lamb, beef and pork shoulder. They’re about 25 percent of the cost of the loin and have double the flavor. You just have to know how to deal with them.
Angela Amedio: Red pepper flakes.
Larry Rockefeller: Fresh ground black pepper. Ground cayenne pepper.
Martha Spendlove Strohl: Aleppo pepper. Could not do without it!
Paul Donnelly: Ground white pepper.
Joan Dembinski: Nutmeg and cinnamon.
Suzanne Mangini: Fresh herbs, especially when I can just go out to the yard to snip them. Lemons and limes, both for juice and zest.
Debbie Klauber: Citrus zest.
Tracie Brazinski: Onions. So cheap and plentiful, and there's little I make without them.
Danielle Dixon: Chinese five-spice powder. I put it in sauteed vegetables, on rice and even on plain old chicken noodle soup to give it that delicious Asian flair, especially if you couple it with some freshly chopped green onions.
Stephen Rocco Christman: Rice and potatoes. These are absolute staples in so many cultures and are a wonderful fill-up that are super satisfying while remaining budget friendly.
Rob Weidert: Cumin, ground or seeds.
Seamus Caffrey: MSG.
Mark D. Graham: Seasonello aromatic herbal salt is magic on meats and vegetables.
Elliot Cunniff: La Chinata.This smoked paprika powder is amazing stuff.
Dora Swan: Hungarian paprika.
Carrie Jones Ross: Fresh lemongrass in broths.
Fawn Montanye: Farm-fresh garlic, not from the grocery store. Worth every bit of the markup.
Sandi Weinroth Costello: Homegrown garlic and herbs.
Fran Edith: Colman’s dry mustard.
Judy Wood Covey: Homemade broth vs. store bought.
Kate Hayner: Vinegar. I've got 12 different kinds on the shelf.
Vanessa Gabor: Trader Joe’s Umami Seasoning Blend and Penzey’s Italian dressing base.
Yanina Levchinsky-Grimmond: Khmeli suneli traditional Georgian spice mix.
Kathleen Saso: Yamasa soy sauce.
Pamela Middleton: Onion powder, garlic powder and crushed rosemary.
Erik Hage: Not as cheap as salt, but a little dab of oyster sauce can go a long way. Pure umami.
Janet Kennedy Kash: I love sesame oil. And peanut sauce. More expensive than salt, but a decent shelf life.
Matthew Kirshner: Sambal oelek Indonesian chile paste.
Emily Petersen: Miso paste.
Ralph Elwell: Tajin!
"ingredients" - Google News
May 11, 2022 at 06:55PM
https://ift.tt/ZpQS1Ou
Low on cost, high on flavor: Readers' favorite inexpensive ingredients - Times Union
"ingredients" - Google News
https://ift.tt/nuSLi7B
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update
Bagikan Berita Ini
0 Response to "Low on cost, high on flavor: Readers' favorite inexpensive ingredients - Times Union"
Post a Comment