What secret/special ingredient do you add to certain food/dishes?

Tibbie's_mum

SUESMITH wrote: »

a slug of milk into most meat dishes is lovely - a Norwegian friend told me that and it works - especially with mince

My OH's gran used to boil mince in milk and serve it. I'm not sure if there was any other ingredients involved but OH remembers the dish fondly and talks about it everytime I'm cooking mince.

blackcrow

add a light grating of nutmeg to chicken soup, or anything else containg poultry

Mols

I always add a couple of teaspoonfuls of cocoa powder to our vegetable chilli.

It gives it a lovely rich and silky texture and tastes amazing!

CCP

What an intriguing thread - lots of bright ideas here I can 'borrow'!

I'm another fan of adding mustard to cheese sauce, although, being a great lover of mustard, I actually tend to have mustard sauce with a bit of cheese in it.

I love streaky bacon in bolognaise sauce - roughly chopped and cooked with the onions, before adding the mince - it makes it really rich, so I don't need as much sauce with my pasta. (OS and tasty! )

flipperOSN

Plus 1 for mustard in cheese sauce!

I make chilli for the kids with not so secret ingredients of ketchup and worcester sauce. I like to add cumin seeds to the grown up chilli. I wonder if I could get away with marmite - I'm the only one in my house that eats it normally and a pot seems to last years!

elf06

Yeah I have been wondering about the marmite thing - do all the people who use it in their dishes like marmite?? I personally hate the stuff but would try it in dishes if its not too obvious.............??

Bongedone

elf06 wrote: »

Yeah I have been wondering about the marmite thing - do all the people who use it in their dishes like marmite?? I personally hate the stuff but would try it in dishes if its not too obvious.............??

I often use it in meat sauces and stews (beef based). I don't like it as a spread.

wyebird

A sprinkle of sugar into special fried rice ( my Thai SIL said to do this and it does make a difference).

Creme fraiche in mash instead of butter.

Fish sauce in meat dishes like casseroles or mince.

Tiny bit of sugar in with carrots

Paulie'sGirl

I'm another one for the mustard with cheese. In cheese sauce, in cheese on toast. Yummy!

If the beef gravy is a bit flat, a tiny splash of port can rescue it.

White wine in almost everything!

I always use stock rather than water in cooking, it makes a base of flavour.

I also use lemon juice to lift dishes. Lime works well in fajitas and chilli.

I use yogurt with lime juice in place of sour cream with chilli and fajitas, healthier and zingy. I also like this on new potaotes, or occasionally in mashed potatoes.

Try doubling the quantity of kidney beans in your chilli, we find it makes a better texture, and its cheaper.

PGxx

Bogof_Babe

What type of mustard do you all use in your cheese sauces? Is Basics mild English okay, or does it have to be powdered?

My tip is Soy sauce in veggie soups, also a little Marmite if it seems to need it (depends on what veggies are in there).