I'm just thinking here since becoming a Vegan I've expanded my cooking grains as well as just choices of ingredients to use.
By secret ingredient I mean something that's slightly exotic, at least by American cooking standards, that you swear by and love.
Besides some of the tag items mentioned some other examples would be: lemongrass, kaffir lime leaves, galangal, etc. The standouts in terms of baking would be: Oat flour, Spelt, Barley, Einkorn, Kamut. That's just to name a few.
I'm a big Ponzu whore but you have to be very particular with what you use it in but it can be spectacular if you find some of the right items. I LOVE Ponzu with peppers, especially green ones. There's something so beautiful that comes out with Ponzu.
I understand for some of you this may be commonplace but I come from a cuisine of traditional American cuisine and I think some of the grains mentioned tend to often be overlooked.
By secret ingredient I mean something that's slightly exotic, at least by American cooking standards, that you swear by and love.
Besides some of the tag items mentioned some other examples would be: lemongrass, kaffir lime leaves, galangal, etc. The standouts in terms of baking would be: Oat flour, Spelt, Barley, Einkorn, Kamut. That's just to name a few.
I'm a big Ponzu whore but you have to be very particular with what you use it in but it can be spectacular if you find some of the right items. I LOVE Ponzu with peppers, especially green ones. There's something so beautiful that comes out with Ponzu.
I understand for some of you this may be commonplace but I come from a cuisine of traditional American cuisine and I think some of the grains mentioned tend to often be overlooked.