Asklemmy

44152 readers

852 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
!lemmy411@lemmy.ca: a community for finding communities

~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~

founded 5 years ago

MODERATORS

245

What's your secret ingredient that makes your version of a common dish better than anyone else's? (lemmy.world)

submitted 9 months ago by ClockworkOtter@lemmy.world to c/asklemmy@lemmy.ml

331 comments fedilink hide all child comments

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.

you are viewing a single comment's thread
view the rest of the comments

[–] FellowEnt@sh.itjust.works 3 points 9 months ago (1 children)

Recently discovered the wonders of yeasty flakes, never thought to put it in sauces (only sprinkles) so I will give this a go, thanks!

My ultimate sprinkly pasta topping is a mixture of grated cheese, crushed Salted crisps, yeast flakes, fresh basil, hot sauce, and Japanese shichimi.

[–] ininewcrow@lemmy.ca 1 points 9 months ago (1 children)

How much do you use? Like in a 2 liter pot of pasta sauce

I've got a lot of yeast flakes I keep for popcorn but there is so much of it that I don't know how else to use the stuff

[–] ClockworkOtter@lemmy.world 2 points 9 months ago (1 children)

I'd say with flakes you can probably start with a tablespoon for your 2l pot, and go up or down from there depending on how you find it.

[–] ininewcrow@lemmy.ca 1 points 9 months ago

Neat ... thanks for the help ... I'll definitely try it for my next batch