Most Underrated Food

[CulinaryJen]

I like to use agave nectar and quinoa...and there seem to be so many people that don't use these ingredients. What are your most underrated foods?

[Jenni]

Gram flour AKA chickpea flour. Amazing, delicious stuff and so under used...outside of India anyway! Also, curry leaves. I dream of a day when they will be as common place in the grocers as fresh coriander.

[Moopheus]

Also, curry leaves. I dream of a day when they will be as common place in the grocers as fresh coriander.

A few weeks ago I was able to get some fresh curry leaves for the first time, which I was able to use in a few recipes. I have to say, it was a really noticeable difference over dried ones. The only problem was the place were I can get them packs them into 4 oz bags, which is rather a lot, more than I can use in a short time.

[Peter the eater]

Carrot juice is really, really useful for sauces, deglazing, soups, etc.

[Karystos]

Quinoa is seems to be very popular where I am . . . I had never heard of it a couple of years ago, but now I see it everywhere. I like it a lot in a salad.

[velveeta]

Tarragon.

[Jenni]

Also, curry leaves. I dream of a day when they will be as common place in the grocers as fresh coriander.

A few weeks ago I was able to get some fresh curry leaves for the first time, which I was able to use in a few recipes. I have to say, it was a really noticeable difference over dried ones. The only problem was the place were I can get them packs them into 4 oz bags, which is rather a lot, more than I can use in a short time.

At a pinch, you can keep them in a sealed bag in the freezer. They don't really freeze, but they do keep for a little longer. Must be kept well sealed though, or they'll shrivel.

On the other hand, you could just start using them so much that you get through them quickly! That's what I do

[stuartlikesstrudel]

I have been reading about fresh curry leaves recently and am very keen to try and find some

What do you use gram flour for, Jenni? I have some, and have used a LITTLE in a few recipes but don't really understand the extent of its usefulness, and you sound very keen on it! Would love to hear more...

[Anna N]

Dried mushrooms esp. porcini. Just a few can add so much umami to sauces, stews, soups, etc.

[Shamanjoe]

Sun-dried tomatoes. They have such a wonderful flavour and can be used so many ways. But even here in California I mostly see them added to things like pizza and pasta as an afterthough.

[cteavin]

I go with idli. It's a whole protein, cheep and easy to make. If you happen to mess up the batter you can pour a dollop on a hot griddle, spread it out and still have something delicious. Even though it's traditionally eaten with sambar there are lots of flavor combinations out there for you to play with. Oh, they freeze really well, so you're just moment from a healthy snack if you've got a microwave. And there are non fermented versions available, too that much all the easier to make.

[prasantrin]

Are we talking ingredients specifically, or other foods, too?

If I can include other foods, I say sausage rolls. Sausage rolls are perfect, but they're not as common as they once were, at least not in my part of Canada. (And I don't mean pigs in the blanket, I mean real sausage rolls made with sausage meat and pastry.)

[Jenni]

I have been reading about fresh curry leaves recently and am very keen to try and find some

What do you use gram flour for, Jenni? I have some, and have used a LITTLE in a few recipes but don't really understand the extent of its usefulness, and you sound very keen on it! Would love to hear more...

I make pancakes with it, steamed snacks, fried snacks, noodles, soups and stews (it's traditionally used to stablise yoghurt in the Indian dish karhi which is a hot yoghurt "soup") and much more. I find that is makes a good "non-omelette" for those of us who don't eat eggs, and since it is high in protein I think this is a pretty good use for it. The Burmese cook it into a thick paste and allow it to set, and then cut it into cubes to make Burmese tofu.

Now, I assumed we were talking about ingredients, but if we're talking about foods...well, I would agree with idlis!

[saltedgreens]

Farro. Just amazing taste and texture. I'm kinda nuts about it these days.

[hathor]

Celery. Totally undervalued.

Marjoram.

[petite tête de chou]

Dried mushrooms esp. porcini. Just a few can add so much umami to sauces, stews, soups, etc.

I do something similar with mushrooms. I save all of my mushroom stems and add them them to the various dishes that you've already mentioned. I freeze them and pull out a few as needed and finely dice them. Like you said, only a few are needed to create a rather large impact on the finished dish.

[wkl]

fregola. delicious.

[basquecook]

Sun-dried tomatoes. They have such a wonderful flavour and can be used so many ways. But even here in California I mostly see them added to things like pizza and pasta as an afterthough.

When tomatoes are not fresh you can use them for salsas which are great.. But, I wouldnt consider them underrated.. I am still recovering from the freaking Sun Dried Tomato fad from a few years back.

Edited November 12, 2009 by basquecook (log)

[John Rosevear]

Every fall I'm reminded of how thoroughly awesome celery root can be -- roasted, baked, in soups, in stuffings... probably my favorite thing to do with it is cut it into small cubes, toss it with whatever fat and herbs seem to be appropriate, and roast it with other root vegetables. Even my kids love it.

[Little Colleen]

I keep curry leaves frozen, never had any problems or shrivelling. Excellent option.

Edited November 12, 2009 by Little Colleen (log)

[Abra]

I'll second the celery root, and add parsnips.

[saltedgreens]

I'll second the celery root, and add parsnips.

Parsnips are seriously good.

[Milagai]

I have been reading about fresh curry leaves recently and am very keen to try and find some

What do you use gram flour for, Jenni? I have some, and have used a LITTLE in a few recipes but don't really understand the extent of its usefulness, and you sound very keen on it! Would love to hear more...

I make pancakes with it, steamed snacks, fried snacks, noodles, soups and stews (it's traditionally used to stablise yoghurt in the Indian dish karhi which is a hot yoghurt "soup") and much more. I find that is makes a good "non-omelette" for those of us who don't eat eggs, and since it is high in protein I think this is a pretty good use for it. The Burmese cook it into a thick paste and allow it to set, and then cut it into cubes to make Burmese tofu.

Now, I assumed we were talking about ingredients, but if we're talking about foods...well, I would agree with idlis!

Jenni: Combine the two (ingredient and dish: i.e. besan and idli-like dish) and you have: dhoklas!

Do you really think besan and idlis are underrated? By whom? They seem very widely appreciated by > 1 b people

My suggestion of a very underrated ingredient: the 'humble' cabbage. It should be a star! It's extremely cheap, super-nutritious, and so tasty and versatile. Every culture has several cabbage recipes; treatments ranging from shredded and raw, to cooked for hours. All good.

Cabbage-based koftas unite cabbage with besan!

[MattyC]

Asked me a year ago and I would have said quinoa, but it seems like everyone around here is jumping on that train.

Personally for me it's sunchokes. Love those things.

[TongoRad]

I'm going to have to go with tamarind, it's so versatile and I use it quite often. It not only adds a nice sourness to a sauce or dressing but a good deal of roundness as well. My sauce for BBQ uses it as a base flavor.

I also love bitter greens like swiss chard, beet greens, etc., whether mixed in a pasta dish or combined with roasted potatoes in a burrito, or other applications I can't keep them in the house when I've got them.

I've never combined the two- tamarind and chard- but now that I think about it, that might just work...