Real full fatted ingredients. Butter, Mayo, sugar, sour cream, buttermilk, and real vanilla. I actually prefer vanilla bean paste. Sometimes a recipe will include notes which will say if a lower fat ingredient will have the same success, or flavor. If it does, then, go ahead.
This book looks great and thanks for putting it on my radar! I think for me it would be salt. I need it in my sweet meals to have a little more balance.
Buttermilk, and only whole fat please! No lowfat, no buttermilk powder, and no vinegar in milk substitutes. A biscuit or cornbread pone deserves respect! :)
Using unsalted butter when baking. Every brand is different, so why would you use salted butter, when you can't control how much salt the manufacturer put in? Add salt separately.
Real full fatted ingredients. Butter, Mayo, sugar, sour cream, buttermilk, and real vanilla. I actually prefer vanilla bean paste. Sometimes a recipe will include notes which will say if a lower fat ingredient will have the same success, or flavor. If it does, then, go ahead.
With sweets I'm evangelical with dark chocolate. With savory I'm evangelical with pepper many forms!!!^_^
Absolutely maldon finishing salt. Sprinkled on an avocado it’s like adult pop rocks and makes me feel like I’m on vacation.
This book looks great and thanks for putting it on my radar! I think for me it would be salt. I need it in my sweet meals to have a little more balance.
Lately, it's been Duke's mayonnaise. I'm a convert from Hellmann's and there's no going back.
Buttermilk, and only whole fat please! No lowfat, no buttermilk powder, and no vinegar in milk substitutes. A biscuit or cornbread pone deserves respect! :)
Fresh herbs- particularly chives. I found this Asian grocery store and you can buy chives very reasonably!
Such good answers here. I’m a jam snob, which is how this caught my eye.
Thank you so much for featuring my new cookbook. The interview was so fun to do!
Vanilla bean paste and coffee if I am making something chocolate
Chipotle chilis in adobo! I like sweets very very much but this savory ingredient is the bomb.
SALTED butter. Always. (And also almond extract).
Browned butter always!
that's a hard one! I would say good dark chocolate. It makes such a difference.
I'm gonna say vanilla. And I always add more than the recipe specifies!
Using unsalted butter when baking. Every brand is different, so why would you use salted butter, when you can't control how much salt the manufacturer put in? Add salt separately.