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!

Umami paste for stews
Miso in soups or stews
Lemon juice
Always use butter, never margarine
Really good salt

As well as Lea & Perrins to mince I also add some mushroom ketchup. Also use Guiness as stock.
Just Lea & Perrins to spaghetti bolognese along with some pesto and red wine. Was once told to add the wine a few minutes before it's ready.
When frying onions add a small teaspoon of sugar as it helps caramelise the onions

We have a saying in our house “booze, batter and butter make everything better” and it’s true - a dash of Sherry in soup or tempura batter on the unknown veg in the veg box 😁

@NotMyCat : that is my favourite favourite food book!
Fabulous ideas, and she has a great sense of humour also.
Here's what she says about hunter's chicken:

There is very little that smoked garlic granules does not elevate. I'm also very fond of truffle oil on mas, pizza and eggs.

mash!

Kallo chicken stock cubes , White pepper and pink salt.

White wine vinegar (as well as lemon juice) for salads, esp with tomatoes.
Pumpkin seeds at last minute for added crunch to almost any sweet or savoury dish.

Bomba paste instead of ordinary tomato purée. Makes a decent pizza sauce straight out of the tube imo.

A sprinkle of aromat seasoning in scrambled eggs is a game changer. My husband still doesn't know that it's my secret ingredient

@DukkaDukka

You need this in your life.

But when you use it take your dish outside before adding it and stir it in then bring it back in cos it stinks but adds amazing flavour, for some reason once its in it doesnt smell.

@smoothieooo

Massive glug of extra virgin olive oil to any tomato-based dish just before serving (really elevates even a simple dish).

Crumbling a chicken stock cube into some flour (as though you're making a crumble) and spooning over roast potatoes just before they go into the oven for that elusive crispy outer coating.

Oxo cube and / or a few mixed herbs in the flour when making pastry also is very nice.

A little chorizo in spag bol and chilli gives it a lovely richness and if you fry the mushrooms and onions with it first a little goes a long way

Boullion powder in rice

@Newnameforabit

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

It's usually alongside the sauces in the supermarket. Years ago it could only be bought in very few shops in Yorkshire but I believe the secret is out and its available all over now.

Black truffle oil in cauli cheese. Only a tiny bit though

Butter can make any dish taste better

Aromat seasoning made by Knorr… I put it in everything, soups, sauces, curry, mash, eggs .. buts it’s amazing on freshly cooked chips, a tip I learned working in a kitchen many moons ago. I am never without it in the cupboard