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!

I absolutely love this thread.

I swear by garlic powder to most things, it may not be popular but fresh garlic can be such a faff and can go very bitter. Garlic powder really lifts everything especially meat dishes, casseroles, veggie meals.

Also good quality butter, never margarine. The difference can be astonishing.

@PurpleDaisies

Mushroom stock cubes are my current favourite to add to most things.

Where do you get these from?

Most of my tips have been mentioned, but Asda do a port and redcurrant jelly which is great in gravy for sausages or a roast duck. Also goes nice with cheese too.

Aromat with shell fish
Smoked paprika with lentils, tomatoes, advocado, prawns, pork or chicken dishes
Balsamic vinegar for dressings and stir frys
Honey, maple syrup, lemon/lime juice Worcester sauce for marinades
Teryaki sauce for stir fry
Mushroom ketchup for mince
Good stock

When I'm making a cheese sauce I add nutmeg to the white sauce, to the point of being able to taste it, before adding the cheese - that way I use a lot less cheese and therefore fewer calories, but it's still super tasty

Nutmeg and white pepper in mash, not secret, but old fashioned and a completely different result to the recommendations I see on here all the time.

@SilverThread

At Uni, a flatmates Mum made the best lasagne I’ve ever tasted, she said it just had Basil in it, but I’ve tried dried ( not so good) and fresh Basil, ( much better) , but I’ve never made as good as hers. It had a slight aniseed flavour I think

I use fennel seeds which have an aniseed flavour (and in bolognese too).

Grated dark chocolate in a chilli
Butter in baked beans

Kucharek universal vegetable seasoning in mashed potato, pasta water, pretty much everything really

My secret ingredient in sauces for beef dishes is some fried, blended chicken liver. You have to sieve it and blend the sauce to a smooth cream, to get rid of the liver texture.

stock cube

Leftover onion sauce if your making Shepherds Pie

@Oldraver

Leftover onion sauce if your making Shepherds Pie

You’ve reminded me my sister puts a layer of caramelised onion chutney from a jar on top of the (lentil) mince before the mash. That’s surprising delicious.

@Needsleep32

Henderson’s Relish and soy sauce in Spag Bol.

Henderson's in almost anything in this house! For the uninitiated it's a bit like Worcester Sauce but without the anchovies so suitable for veggies and vegans

Henderson relish sounds lovely, is it stocked near the chutneys normally?

Rice wine in a stir fry, added just at the end with the ginger.

For egg fried rice, as above and add far more oil than you'd think - makes it taste decadent!

Duck fat for roast potatoes

Xo sauce, I spread it over fish fillets before cooking, use it as a dipping sauce for gyoza and it's great in stir fries.

whatt @Comedycooksaid. Nutmeg is excellent in cheese sauce too.

Teriyaki in absolutely everything. Marvellous stuff.

A glug of wine usually makes a casserole much nicer , doesn't have to be expensive wine
A glug of brandy into chicken liver pate turns it from homemade to gourmet quality
Seasoning , salt and black pepper lift many things ie roast potatoes , green beans, jacket potatoes ,
Butter , cream , fresh herbs ( dried are ok but not as good ), alcohol, lift most foods and give better flavours
Using the oven rather than a microwave makes most foods taste better
Serving cold drinks , salad and meats at room temp rather than fridge temp
Some things just taste better when they are a day old - shepherds pie , chilli, spaghetti Bol , casserole

Loads of sweet chilli sauce and balsamic vinegar in spag bol / shepherds pie. Nice warm sweet kick.

Balsamic vinegar on strawberries.

Double cream in scrambled eggs.

Marmite soldiers in dippy boiled egg.

@Losingthechubrub

Kucharek universal vegetable seasoning in mashed potato, pasta water, pretty much everything really

YES!!!

A small spoonful of black treacle added to stews, chilli, shepherd's pie etc brings out other flavours, and to add to the liquor if you boil gammon in cider.