New answers tagged spices
Lard. It's all you need. There is usually a tub of it in the same part of the store as Crisco (vegetable shortening).
My first guess would be: more salt than you think. This is probably the main "secret" for most processed foods. Ortega Traditional Refried Beans have 560 mg of sodium per serving (that's a serving of 131 g, making 3.5 servings in a standard can). A 1/4 tsp of table salt has 590 mg. If you're making the equivalent of 1 can of beans, you would have to put ...
Lard is the fat of choice in many "el cheapo" canned refried beans, and could be what you are missing.
You might be missing epazote. IMHO an absolute must in any Mexican bean dishes. Do not overdo it though.
You're missing fat in the equation. The previous member suggests bacon but I don't know how you feel about the smoke flavor but fat will do you good.
Try mashing the beans with butter and bacon drippings along with just a enough cumin so you can "tell" it's different but you can't taste the cumin.
In some recipes (eg chinese kung bao, some thai and south indian soups), you score the peppers or cut them into coarse pieces, so cooking oil or a broth with some fat or alcohol content can enter and exit the inside while the peppers are sauteed/stir fired with the rest of the food. This tends to dissolve a lot of heat into the liquids without too strong a ...
Salt adds flavor and causes chemical changes in food. The sooner you add salt more time salt has to penetrate the food and the longer the chemical changes have to work. Whether that's desirable or not depends on the effect you want. Here are a few examples: When boiling potatoes if you add salt at the beginning of cooking the salt flavor will get through ...
Salt is sometimes used to modify how moisture is drawn from aromatics while they are being sauteed, taking advantage of the fact that salt "wants" to be dissolved in water but is insoluble in oil, eg adding salt upfront to get onions to brown more quickly.
Salt is very soluble in water, and during the cooking process will tend to diffuse within the liquids of the food and permeate inside. Having a salty flavor throughout the food I find tends to help curb salt usage. A good example is pasta, where if you add salt you can achieve a salty taste for the pasta and largely decrease salt you add at the table. My ...
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