When chefs and other cooking pros want maximum impact for minimum effort, they call on these star ingredients.
We vote for transcendence!
Or, try it in aCaesar salad dressing.
Photo:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
It adds a kind of richness and pleasant funkiness common in fermented foods, Pittman says.
Look for it next to the tofu or dressings in the refrigerated section of your grocery store.
And store it in the refrigerator at home.
Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
It will last for months.
Tahini is often next to the nut butters or in the international or kosher section of the supermarket.
Store it in the refrigerator or pantry.
But its uses dont stop there, says Edward Lee, a James Beard Awardwinning chef and cookbook author.
If Im making a toasted sandwich, Ill use mayonnaise on the outside.
Its high oil content means it heats and melts just like other cooking fats, with way more flavor.
It can also bind salmon forteriyaki salmon burgers.
Its wonderfully smoky, and it has this robust savoriness, Pittman says.
She also uses chipotles to amp up canned enchilada sauce for a shortcut birria-inspired sandwich.
And don’t miss these fantasticHoney-Chipotle Shrimp Tostadas.
Got leftover adobo sauce?
Look for these cans near the salsas and other Latin American ingredients at the grocery store.
Transfer leftover chipotles and adobo sauce in the can to a jar, and refrigerate for a week.
Defrost as many you need in the microwave; about 30 seconds will do the job.
It makes you want to keep taking another bite to figure out what it is.
It adds texture, it adds flavor, it adds umami,he says.
In most supermarkets, youll find gochujang with other Asian ingredients, like soy sauce.
Store opened containers in the refrigerator.
If not, a resealable tube is the easiest way to keep this concentrated flavor at arms reach.
It makes a rich, spiced sauce that I slather on roasted squash.
