Little tweaks for old favorites

OhioEgger

Funny how even a lifetime of experience doesn't let us fall too much into a rut.
I've put a thin coat of mustard on my ribs before hitting them with a rub, and I've done that for so many years I can't even remember when I started.
The other day I was thinking about cooking some baby backs and I happened to notice a bottle of Korean BBQ marinade in the cupboard. So instead of my usual CYM, I brushed that on instead, then used my favorite rub.
Honestly, these were the best ribs I've had in years. I was amazed at what a difference it made.

So what little new touch have you used on one of your old standards lately?

Botch

Not an Egg tweak, but...  last time I made hummus, I was out of tahini (sesame seed paste) but I did have some store-made cashew butter from the health food store, so used an equal amount of that.  I won't be buying tahini again anytime soon.  

nolaegghead

Whenever I use fresh tomatoes in a dish that calls for them sliced up and that is subsequently cooked, I pre-roast them on a baking pan with a little salt and olive oil, reducing the water weight by around 70%.  Sometimes even more.

End use examples are moussaka, pizza, lasagna, pasta. They get a great umami flavor that concentrates with some of the sugars, almost like a sun roasted flavor but not chewy at all.  Really elevates the dishes. 

Also, this reduces free water which is unwanted in some dishes like pizza.  I cut them thick.  Roast in oven around 300F, more or less if you need the time or are rushed.

lkapigian

nolaegghead said:

Whenever I use fresh tomatoes in a dish that calls for them sliced up and that is subsequently cooked, I pre-roast them on a baking pan with a little salt and olive oil, reducing the water weight by around 70%.  Sometimes even more.

End use examples are moussaka, pizza, lasagna, pasta. They get a great umami flavor that concentrates with some of the sugars, almost like a sun roasted flavor but not chewy at all.  Really elevates the dishes. 

Also, this reduces free water which is unwanted in some dishes like pizza.  I cut them thick.  Roast in oven around 300F, more or less if you need the time or are rushed.

you had me @ moussaka , grew up on that and a favorite 

Bellavista52

My wife's favorite dish - moussaka!

YukonRon

Brine and peach glaze brine and peach glaze on a pork butt.

I now brine all pork poultry prior to Egging.

FrostyEgg

Started brining chicken in pickle juice. Big fan.

WeberWho

I don't necessarily remember how or why but a BLT sandwich without some type of spicy honey mustard is naked. 

lousubcap

WeberWho said:

I don't necessarily remember how or why but a BLT sandwich without some type of spicy honey mustard is naked. 

Actually a BLT is best served as a BT for me.  I find attempting to eat lettuce nothing I will sign up for.  Like eating colored water I would guess.  And at this stage of the game there is not gonna be any change.  

nolaegghead

I brine all my brines with additional brine.