To share this odd cooking tip and ask for yours?

[Clafoutis]

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?

Nando's peri peri salt is amazing on popcorn and also on roasted kale (once it's out the oven)

You're all mad!

Not cooking but serving up. It's easier to serve long veg such as green beans with tongs rather than a spoon

A pinch of sugar in gravy counterbalances the umami flavour. Freeze leftover odds of wine to add to gravy and sauces. A spoon of mustard enhances the flavour of anything cheesy.

Balance a wooden spoon over a boiling saucepan and it won't boil over. Been doing this for years and its fail proof!

Never freeze white wine in ice cube trays. You will get a call at work from your other half working at home asking why the orange juice (with ice cubes) tastes weird. I advise drinking the leftover wine in the first place.

Freeze fresh chillies and chop straight from the freezer.

What's leftover wine?

The only way to cut pizza is with kitchen scissors.

When your scrambled eggs are at the perfect consistency, take them off the heat and fire in a knob of butter to stop them cooking further.

Use white wine, not red, in bolognese to avoid tartness. And grate some Parmesan into it near the end of the cooking time. Oh, and once cooked on the hob, put it in the oven on low for an hour.

We never have left over wine either. We don't always drink a bottle in one sitting, but will finish it the following day.

I always use cocoa powder - eating it now (chilli not just cocoa powder obviously) ... if mine's ever a bit thin I'd add a spoon of bisto but not porridge oats

No need to peel garlic or chop it. Just squish it through a garlic crusher as it is.

You've reminded me, add a glass of port to bolognaise rather than wine for a richer sauce.

Just read about the cheese sauce (or in a quiche) .. I use a spoonful of dijon mustard and it's gorgeous

Oh and baked bacon is the best way to get perfect consistency.

Freeze whole ginger and grate it from frozen then stick what you don’t use back in the freezer.

Substitute half the milk in your cheese sauce for white wine, it's lush.

I always crumble two vegetable oxos into a pan of mash, gives it a lovely taste.

Pre heat your oven to a higher temperature than required, then when you open the door to put in the cake or whatever, and it loses heat, it will be the right temp once the door is closed. Then you turn oven to the correct temp.

When making shortbread biscuits, they will be much nicer and hold their shape better if you leave them in the fridge AFTER cutting/moulding them into a shape for a few mins before the oven, even after leaving the dough rest for over an hour

When making choux paste for profiteroles/eclairs make sure to ensure all the butter is melted before adding the flour and while it is at boiling point, ensure to cool the mixture before adding the eggs

A water icing makes for a simple, pretty decoration

Potato flour is good for thickening.

Worcester sauce in French onion soup stops it tasting like onions in weak gravy.

Crumbled cream crackers instead of breadcrumbs on fried chicken ... yum!

I wear my swimming goggles when cutting onions.

Always label anything you put in the freezer. Because no, you won’t remember what it was down the line.

Not overmixing is the key to a nice, soft muffin

When cooking bacon/sausages/ pudding you actually don't need any oil or butter as they have enough fat in them as it is, stick them in the oven instead of frying

make your own mayonnaise with pasteurised egg yolks, mustard powder , vinegar and oil, making an emulsion with the egg yolks and vinegar then slooooowly adding the oil . :)