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.
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.
Not sure if secret, but most people express surprise when I tell them I add unsweetened cocoa powder and brown sugar to my chilli con carne.
I remember adding cocoa to a curry once then spending an hour trying to correct for it. Now I realise I should have just added sugar?
That sounds like you pretty much made an ersatz molé, which I for one absofuckinlutely support.
Cocoa goes great in all kinds of stews and braises, but unfortunately a lot of times people hear “cocoa” and immediately jump to “ew, chocolate in my chili? Gross!”
Yep - unsweetened cocoa adds a lot of richness to many sauces. And the brown sugar I add to my chilli con carne takes away some of the tartness of all the tomatoes I put into it.