Shoutout to my aunt's kitchen in Phoenix for a simple soup trick

I was helping her make her chicken noodle soup last fall, and she tossed in a parmesan rind from her fridge while it simmered. The broth got this deep, savory flavor I'd never managed before, and now I save all my cheese rinds in a bag. What's a small ingredient you started adding that made a big difference?

3 comments

3 Comments

cora3652mo ago

My buddy swears by a spoonful of fish sauce in his beef stew. He tried it on a whim after reading some old recipe, and now he won't make a pot without it. It doesn't taste fishy at all, just makes the whole thing taste richer and more meaty. He keeps a bottle in his pantry just for that.

adams.dylan2mo ago

Miso paste in my gravy, same idea as @cora365's fish sauce.

theawest2mo ago

My friend's mom always puts a splash of apple cider vinegar in her pot roast. She says it helps break things down, but honestly it just makes the gravy taste way brighter and less heavy. I tried it last winter and it totally changed my stew game.