I’ve done it with everything from miso to crème fraîche.
into where they came from. Relatedly, the observation—or at least the perception—that certain outlets sometimes get hung up on forcing one “special ingredient” into their new dishes generated hearty mockery as well.
NYT Cooking, do we really need miso? And we all get into cooking ruts because … life. This is when making a purposeful study of a new-to-you ingredient can be handy. It’ll shake things up for a while and eventually settle organically into your own repertoire.Movie on Their First Date?The most effective method I’ve found for doing this is to lean into the thing where a recipe calls for an ingredient you don’t normally have on hand and, ugh, you have to buy a large quantity for just a teaspoon. This is not a tragedy but in fact a blessing! Take a moment to consider your new bounty and imagine where you could add it to or sub it in dishes you already make—is it salty or spicy? Could it stand in for cream or lemon juice?—then make a point of trying it out. Notice where it delights you, where it’s unremarkable, and where it fails. I’ve undertaken this little project over the years with, yes, miso, but also with everything from chana masala powder to sumac to crème fraîche and pimentón—and now each of these has their place in my cooking. It’s true that during the initial infatuation, it’s possible to go too hard in your crème fraîche-y cooking phase and push an ingredient into burnout territory. But to my mind, the rewards are worth the risk, and you can always take a long break. Now, if anyone has suggestions for what else to do with this giant bag of
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