I am a condiment connoisseur. I have a hard time resisting any bottle, jar, or tin—be it spicy, pungent, tangy, salty, you name it. Sometimes I’ll buy a condiment to develop with or make a specific recipe, and other times I’m just attracted to a shiny label (which probably means it’s getting added to my cart).
I’m always game to try something new, but after many years of cooking I’ve definitely honed in on a collection of staples I prefer never to be without—the all-star team, if you will. My trove of oils, pastes, and sauces all hail from different countries and different cuisines, and vary in texture and piquancy, but they all make regular appearances in my kitchen. And while everyone's definition varies, I consider many of the flavor-packed ingredients I use to boost dishes (either before, during, or after cooking) a condiment.
from Food52 https://ift.tt/2Wix6hC
0 Comments