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Most used ingredient in your kitchen

post #1 of 18
Thread Starter 

Mirapoix is exempt from this, along with garlic.  I think this could make for some interesting answers depending on the kitchen you are in.  Sometimes we use things that just seem second nature to us, but we do not really realize how much of it we actually use.  This will vary hugely for ethnic cuisines and I am excited to hear about it.  For us, it is shallots.  They seem to go in everything, vinaigrette's, sauces, salads, etc...  We just always have them around.

 

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post #2 of 18
Butter.
post #3 of 18

Olive oil.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #4 of 18

shallots, citronette ( very nice olive oil ( 2/3) mixed with lemon juice ( 1/3) this is the finisher for a lot of the cress and some of the dishes so basically ends on most plates. also a mix of melted butter and xantana for the veg.

post #5 of 18

African mold spores and elephant dung

post #6 of 18
Sugar and fishsauce.

sometimes together.....not a great smell
post #7 of 18

Potatoes; inevitable when cooking in Idaho. At one point I watched as the same person order potato soup to start, potato battered chicken, and a side of mashed potatoes to go with it.

post #8 of 18

Salt chef.gif

 

Working in an Italian style kitchen, we use an insane amount of parsley: it's in our sauces, dishes, mise, and garnishes. 

'A fool can't act the wise, but the wise can act a fool...' - Kweli

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'A fool can't act the wise, but the wise can act a fool...' - Kweli

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post #9 of 18

As in things I always use and reeeely miss when I'm out?

Wet:

White wine (to cook with) and worcestershire sauce, Lea Perrin's

of course accept no substitutions.

Food wise:

Mushrooms, can never keep enuf around

Dry:

Ginger

post #10 of 18

Pepper & peppers

post #11 of 18

butter, beef, pork

post #12 of 18
BUTTER!!
post #13 of 18
Quote:
Originally Posted by fryguy View Post

African mold spores and elephant dung

?????????????????????????

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #14 of 18

Salt and Pepper blend, EVERYTHING needs to be seasoned

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #15 of 18
Thread Starter 
Quote:
Originally Posted by AdamBurgerDavis View Post

Butter.

 

Quote:
Originally Posted by wvman2374 View Post

butter, beef, pork

 

Quote:
Originally Posted by pedrof View Post

BUTTER!!

I am going to have to agree with the butter option.  Everything is better with butter, and yes I am getting t shirts made with that on it.  I love to use plugra butter.  Any favorites out there?

 

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post #16 of 18
Water.
post #17 of 18
Quote:
Originally Posted by chefhow View Post

Salt and Pepper blend, EVERYTHING needs to be seasoned

 

Blend? You mix salt and pepper together?

post #18 of 18
Yep butter, it is a wonderful thing. I use a good bit of booze too. Everything gets salt.
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