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To share this odd cooking tip and ask for yours?

(109 Posts)
Clafoutis Thu 23-Nov-17 18:01:48

When making a chilli, if there's too much sauce and it's a bit thin....add a dessert spoonful of rolled porridge oats. It soaks up the excess liquid and bulks it a teensy bit-and you can't tell! I found this tip when googling. Apparently lots of chilli sauces from outlets in the US use porridge oats.
Anyone want to share their culinary own tips?

AlternativeTentacle Thu 23-Nov-17 18:04:02

When making a chilli, add cumin and a teaspoon of cocoa to the onions before the tomatoes go in. You're welcome.

AnnabellaH Thu 23-Nov-17 18:04:52

Teaspoon of sugar in anything if you add too much heat/chilli.

AliceTown Thu 23-Nov-17 18:05:13

When chopping onions, hold a wooden spoon in your mouth. You look silly but your eyes won’t water.

Clafoutis Thu 23-Nov-17 18:05:51

Ooh alt I do the cumin but not the cocoa. Will have to give it a try, thanks!

LikeTheShoes Thu 23-Nov-17 18:05:59

Don't accidentally use muesli. The kids will notice.

Efferlunt Thu 23-Nov-17 18:06:27

Likewise if you’ve over salted soup or something add a potato as it cooks yo absorb the excess salt.

Tinselistacky Thu 23-Nov-17 18:06:45

Anything cheese sauce based add a bit of vodka!!

NetballHoop Thu 23-Nov-17 18:07:27

A teaspoon of marmite also helps in a chilli

bluebells1 Thu 23-Nov-17 18:07:49

For good flavour, add chopped garlic to cold oil and then cook them until done.

user1497997754 Thu 23-Nov-17 18:09:00

Daddies brown sauce in a stew

mickhucknallspinkpancakes Thu 23-Nov-17 18:12:31

Thread baking potatoes onto a metal skewer before putting in the oven, the skewer heats up and cooks the potatoes inside, so they cook faster and come out fluffier.

Half a teaspoon each of nutmeg and cinnamon in when you fry minced beef brings the flavour out in shepherds pie, chilli, spag Bol etc

Sarahh2014 Thu 23-Nov-17 18:13:59

Teaspoon of red pesto stirred into spag bol is v nice

SaucyJack Thu 23-Nov-17 18:14:03

Another easy way to thicken a one pot meal is to stick a couple of nuggets of frozen mash in.

Amber0685 Thu 23-Nov-17 18:16:15

With Chilli use a hand masher (whilst cooking) to improve the texture and get rid of any lumps of mince.

SeaToSki Thu 23-Nov-17 18:17:50

Most things that are milky or cheesy taste better with a hint of nutmeg.

Add a touch of expresso powder to chilli along with the cocoa.

Cheekyandfreaky Thu 23-Nov-17 18:27:25

When making a sauce to accompany pasta, add a ladle of the water the pasta was cooked in to the sauce- it gels the sauce together really well.

Also mushrooms love garlic.

HarrietKettleWasHere Thu 23-Nov-17 18:32:47

I use cheap spaghetti (cut up slightly when cooked) as noodles in stir frys etc.

I don't know if kids would notice as there are none to test it on, but DP certainly doesn't.

I freeze peelings of veg/broccoli stalks etc in a bag then when I've got lots I boil it up as stock, or chick it in with whatever meat bones I'm using as stock.

Splash of Worcester sauce in chilli gives it a nice kick.

HarrietKettleWasHere Thu 23-Nov-17 18:33:53

Yy to pasta water- works especially well when making carbonara sauce.

kiwiquest Thu 23-Nov-17 18:37:38

Peel ginger with a spoon.

Neverender Thu 23-Nov-17 18:46:03

Don’t do the following:

1. Add Parma ham to a stir fry - it’s gross
2. Microwave lazy garlic - you’ll have to move house because of the stench
3. Run out of breadcrumbs/cornflakes and roll chicken in crunchy nuts cornflakes - my DNan did this one and it was f***ing revolting

You’re welcome!

MissConductUS Thu 23-Nov-17 18:58:12

When baking brownies line the pan with aluminum foil and you can just lift them out of pan once they cool. The easy way to do this is to turn the pan upside down and mold the coil over the bottom, folding at the corners. Then turn the pan right side up and gently push the shaped foil into the pan.

Rubbermaid Thu 23-Nov-17 18:58:14

If a tomato (or any) sauce is too sharp/acidic add bicarbonate of soda. Only a tiny bit though!

LoniceraJaponica Thu 23-Nov-17 19:03:20

I followed Nigella's tips for poached eggs the other day and it worked:

Refrigerate the egg, place the egg in a strainer to let the very liquid white drip away, slide the egg into a cup and slide it into barely simmering water. You end up with a perfect looking egg with no stringy bits of white floating in the water.

She also squeezed a bit of lemon juice onto the egg while it was in the cup, but I didn't do this.

TonTonMacoute Thu 23-Nov-17 19:04:14

Another good way to thicken a too watery sauce is to mix up a teaspoonful each of flour and butter into a paste, and stir it in.

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