to ask for the special ingredient...

[Aburg163]

you all add to your cooking. I have recently started eating a lot more after not being able to for a while and I spend all of my time in the kitchen. I'm sure I'll get bored eventually but for now cooking and eating is the best thing ever. I want to know, as I am getting more accustomed to all these wonderful recipes floating about online what your ultimate secret ingredient is. Not really an AIBU apologies but I'm so interested! For example I had someone reccomend a pint of beef stock for my tuna pasta bake. It was incredible but not something I'd have thought of. Share your secrets!

A teaspoon of cranberry sauce (or 1/2 tsp of seedless jam in a pinch!) to gravy. It really adds a bit of depth to the flavour.

A touch of turmeric to curry (it’s very floral so use sparingly).

Grated nutmeg in cheese sauces/pasta is lovely.

I’m obsessed with adding cinnamon to anything sweet as it makes everything taste like comfort food

Nutmeg in tomato based sauces is lovely.

Beef stew with both a large glass of red wine AND a 330ml can of beer (I make it for 4 people). Plus some whole peppercorns if you like them. With that and your basic veg (onion, garlic, carrots, leek, celery), it's the best stock/sauce ever.

After simmering and reducing your bolognese sauce, but ten mins before service, half a pint of milk in the sauce.

I know. I know. Just trust me.

Maggi liquid seasoning to just about anything. I use it in tomato based sauces mostly but also like it on my bacon sandwiches, pasta, soup, chips etc.

This - but use sparingly, as it is very salty.
offers.kd2.org/en/ie/lidl/pcVtN/

Balsamic vinegar in spaghetti bowl. Just a splash at the end.
Vermouth is a long life alternative to white wine in cooking.
Sauces thicken on standing. Not a secret ingredient but it’s a good little mantra to know.
A fried egg over any Asian noodle dish takes it to the next level. If you have a soupy noodle dish add a soft/medium boiled egg instead and shake over some tossed box sesame seeds.

Anchovies in any kind of stew or sauce. Particularly in anything vegetable based although obviously not for actual vegetarians. They break down and disappear so people who think they don't like anchovies can't taste them but they add a wonderful umami.

Paprika in anything involving mince
Mustard in white/cheese sauce
Garlic in almost everything

Splash of Tabasco in Bolognese

Butter added to stuffing mix is gorgeous

Parsley chopped and added at the end adds freshness and interest. I love the stuff. Especially good on boiled, buttered carrots or potatoes.

Sesame oil elevates simple things like noodles, pasta, veg, scrambled eggs.

Spoonful of mayo in cake mix

I use vegetable bouillon powder instead of salt as it's flavoursome and less salty. Also use celery salt or Shwartz garlic Italian seasoning.

I use lemon juice instead of vinegar in recipes as I don't like vinegar.

There's not much that can't be chirped up with vegetable bouillon powder, lemon juice and olive oil!

A squeeze of lemon adds flavour and freshness to a lot of dishes, but especially anything that is even vaguely mediterranean. It also has a similar impact to salt - sometimes, rather than salt, you can reduce blandness with lemon juice. I ALWAYS have lemons on hand.

Heat is your friend. I think a mistake a LOT Of cooks make, is being scared of heat. Some things need hot and fast. Nothing makes me wince more than seeing a post on my facebook foodie group of someone who's cooked steak and it's grey and sad on the outside. Flavour comes from the caramelisation of meat - that applies for a steak/chop but also for the browning off of your meat for a stew or casserole.

Garlic salt is wonderful,

Boil rice in stock and not just plain salty water.

For anything that uses tomatoes, add a teaspoon of sugar per large tin.

Honey and also mustard in chicken stew

Loving this thread !

When making a pasta dish, set aside the pasta water after cooking. Slowly add it dash by dash to your sauce

Game changer

Also a pinch of maldon sea salt flakes in more or less everything

Always more salt
Fish sauce / marmite / Lea & perrins - all are the same with umami
Bisto

This stuff: www.souschef.co.uk/products/essential-cuisine-wild-mushroom-glace

There are other flavours too and a jar lasts absolutely ages.

A little bit of sugar in anything with tinned tomatoes

Mixed chicken and beef stick with the juice of one lime and a dash of hot sauce as a base for ramen.

A tbs of chipotle sauce whisked into a cheese sauce really brings out the cheddar.