2021 Foodie Finds
As I round up 2021 I would like to highlight some of the new ingredients that I discovered or truly fell in love with and even techniques that I discovered or refined . Did you try anything new in the kitchen this year ?Any kitchen learnings ?
Seasonings :
Paprika - I truly felt that paprika had no purpose except for adding colour to dishes or maybe my unrefined palate could not discern any flavour. However, I tried Spanish smoked paprika from a tin and my mind was blown. It gives a deep smoky and light floral and earthy taste to anything ! I am in love honestly I have been sneaking it into a lot of seasoning rubs.
Coconut Aminos - this is often referred to as a replacement for soy sauce and I will admit I was doubtful. I will say it does have a similar flavour profile to soy but it also had a nutty, warm almost caramel like vibe that does not leave the heavy salty feeling of soy . This has definitely been added into the rotation.
Thai Basil - I will say that I grew up knowing Thai Basil as Tulsi which is used in Hindu prayers so it has been mentally strange to think of it as herb for food. However, it is just magic in Thai dishes so I look forward to incorporating it into many things in 2022.
Trumpet mushrooms - These are often used a protein replacements for scallops, oxtail and seafood . While I do not see them as a replacement, their unique texture when cooked is firm and meaty not to mention quite filling. These were indeed surprising .
Cooking Techniques:
Roasting Chicken - to me there is not that can compare to a fantastically roasted chicken . I have done my fair share of experimenting with flavour profiles but the one technique that I believe gives the best chicken is using a dry rub on the exterior of the chicken and using a compound herb butter under the skin between the muscle and skin.
Joule Sous Vide - you know the old saying " We are cooking with gas" but sous vide is about cooking with water and it is a game changer . It maintains a constant cooking temperature to ensure juicy and moist proteins. This has been an interesting early experiments but I think I will definitely be playing with this device a lot more in 2022.
Spice grinders - Making your own spice blends and seasonings really does elevate flavour in any dish. However, I broke my first spice grinder within my first 10 uses lol…clearly I was having a lot of fun. In 2022 I will be on the hunt for a new one but in the mean while I will be using my mortar and pestle.
Pre-Made:
Thai curry pastes - the premade green and red curry pastes from Maesri and Mae Ploy have been mind blowing ! Honestly I have made green curry from scratch and it really is different but these pre-made pastes are comparable to home made . Honestly these with coconut milk and you can make any Thai curry to perfection.
Chili Crisp - in the past year the popularity of chili oil and chili crisps have increased phenomenally . A friend introduced me to Ma Go Gai - spicy black bean and the chili crisp and honestly they are now in my pantry permanently. They are perfect to add to dumplings, to elevate a ramen or even to add additional flavour to stir fries, fried rice and noodle dishes
A-sha Noodles - This is a Taiwanese brand of noodles I discovered from World Market . It is not ramen like or on that spicy ramen trend but I honestly believe this is next big instant noodle trend . Noodles are boiled and tossed in a sauce (Hakka Spicy, Sweet Soy ,etc) and it is phenomenal ! Not ramen but yet so good ! If you are familiar with David Chang and Momofuku being one of the best ramen and noodle spots , they do make their own version of these with similar flavour and manufactured by the A-Sha Noodle brand . Give them a try, honestly with a llittle chili crisp, topped with an egg total deliciousness…
I hope these have given you some insight into my year, feel free to email and share some of the new foodie type things you tried in 2021.