"Secret ingredients" thar make a good dish a great dish

[PrincessHoneysuckle]

I've discovered recently that very finely chopped cooked smoked bacon really is a game changer in lasagne.I add it to the ragu.Tastes Amazing.

Anyone else got any?

Another vote for MSG, on or in everything! Cream cheese in bolognese, the juice from a jar of pickled jalepenos in chilli, kasuri methi/fenugreek in any Indian dishes, everything bagel seasoning on everything, celery salt in pretty much everything. I know it's been said already but I alway have a bag of parmesan rinds in the freezer ready for soups and stews. I always add spring onions to any soup or rice dish too.

I'm curious about this too, maybe OP didn't know?

When boiling potatoes for mash I add half a vegetable stock cube to the water

Large teaspoon of marmite in bolognese.

Didn't know that about pancetta tbh so I suppose it's a similar effect

Mushroom ketchup in just about any meat dish, or Maggi liquid seasoning, both umami flavours.

Yes to parmesan rind in any soup or when making spaghetti bol., Stanley Tucci talks of having a fabulous dish and when complementing the chef, hears about "parmesan stock" for the first time, involves alot of cheese and cooking but my god I want to try some!

oh yes - I have a recipe for ‘country mushroom soup’ in an old Hamlyn veggie cookbook - will have to dig it out. It uses lots of lemon juice (and garlic and parsley) and it’s bloody delicious! Thank you for the reminder.

My special ingredient is Watkins mushroom ketchup - very useful when a soup/stew/risotto needs something extra.

I've recently discovered that lemon juice added at the end of cooking works really well for my lentil and random vegetable soup. It stops it tasting overly sweet.

Great idea about the rinds

Squeeze of fresh lime in fajitas, dark soy in chicken gravy, nutmeg in all white sauces apart from those for fish, and add the washed stems of vine tomatoes to any tomato based ragu whilst simmering. Also chives are an egg's best friend.

A dessert spoon of white miso in things like British style stews and veg soups really adds something. Don't add any more salt, though.

I've always said the secret to happiness is more butter.

That said, a splash of Worcestershire sauce in pretty much anything with beef really "beefs" it up! Lasagne, meatloaf, Bolognese, burgers, meatballs.....just adds a bit of punch.

My mum always had Burgess' Mushroom Ketchup in, was gutted when they stopped making it. Then I found Watkins, but very few places do it round me, so I order a 3 pack online!
But...although I use it for adding to my recipes, I also have it liberally sprinkled on fish and chips, which stems from my mum doing that when I was a kid! Honestly! Don't knock it til you've tried it! It goes so well!

My partner puts a bit of freshly squeezed orange juice in chilli.

Read Samin Nosrat's Salt Acid Fat Heat

I read an article where restaurant 50 chefs (not Celebs) gave their tips. One said "we cook for you like we hate you"

Cayenne Pepper in a soup or as a sprinkle on lots of things "lifts" the taste!

Discovered a seasoning called "Everything But The Elote". I've no idea what's in it but it's great in chill's and bolognese.

A large teaspoon of Dijon mustard and a teaspoon of Worcester sauce improve bisto gravy granules no end.

Mustard in cheese sauce

White pepper on mash potatoes

Sesame seeds and chilli oil drizzled on top of any stir fry

This was exactly my only craving when pregnant with DC2 (before the pica kicked in 😂). I still think of it adoringly!

I’d love that recipe if you wouldn’t mind BigBarm.

It’s basically a patatas bravas seasoning.

I use it in potatoes, chicken, fish, steak…in pasta dishes…added to a tub of Seriously Cheddar Spread to make nacho cheese.

It’s brilliant for camping - drain a tin of baby potatoes and chuck them in a pan with a bit of oil and as much seasoning as you fancy…😋

Just realised I didn’t add the photo…what a prat!

I forgot about soy sauce in gravy, I do that too, adds wonderful colour and flavour.
I like the sound of mayonnaise instead of egg for coating - is that bog standard shop bought mayo?

I use (too much) white pepper in everything !
Makes beans even better !

Aromat