From gochugaru to liquid seasoning, food writers, chefs, growers and food activists name their pick. What is yours? Let us know in the comments
Photograph: MEDITERRANEAN/Getty ImagesPhotograph: MEDITERRANEAN/Getty ImagesWhat’s your ingredient of the year? An ingredient you ate for the first time, rediscovered, cooked a lot over the year, or learnt about this year?
sauce, mixed with fresh herbs and masala; while the whey is used to season other dishes or kickstart ferments with a unique lactic note.John Susman: coral trout Nathan Lyons is a western Sydney cook who runs the affordability and accessibility focused TikTok cooking channel“A few drops of Knorr liquid seasoning will complete your dishes with extra richness” – so goes the typeset promise on the sauce bottle. And what a promise. Drizzle it on hot white rice, dot it on just-cracked eggs while they’re sizzling in the pan, and – the ultimate “mod Oz” culinary litmus test – it works wonders with avo on toast.
I’ve progressed since then, and these lockdown years I’ve been comforted by Japanese varieties – shiitake, enoki, cloud ear fungus and shimeji – added to a bowl of two-year fermented brown rice miso soup, umami-ed to the max.True to the Land, A History of Food in AustraliaThese fruit are undervalued in their abundance in the Philippines, but so revered in their scarcity by the Filipino diaspora.
To call it a shortcut would be an insult to its ingenuity. I’ll never be able to recreate those classic dishes such as wat dan hor , or to perfectly marinate cheap cuts of beef in my beef and broccoli dish so that it tastes like a pricey cut. But cornstarch has been a revelation, taking my lockdown cooking damn close to the real thing. That’s the beauty of using such an ingredient, and the elegance and cleverness in Chinese cooking.
We only use the bud – it’s very aromatic. I use it in kantan spiced chicken, where I slice the flower very thinly, mix it with other aromatics and stir-fry it, then I coat deep-fried chicken in the sauce. It’s got a piquant flavour; it’s a bit peppery. I use it to make citrus dressings at home. I balance it with lemon, because it’s such a strong flavour.Juan Carlo: maiz
We had this fad of nut milks and nuts – it’s a monoculture providing that produce. Bees don’t naturally occur in that environment; they have to bring them in. Then they sell their honeys as single-flower honeys, another fad they can market.
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