Your Best 'Secret' Cooking Tip...

[Alison]

the porcini mushroom is a wonderful thing i only wish i could eat them fresh from the ground lightly fried in a little butter and garlic. mmm

Why can't you? I absolutely love them, found a load last week down in the New Forest, ate loads and dried even more

[Jeanied]

Nigella.

Now, Zazen - is that Lawson or seed?

[POTBOY]

Why can't you? I absolutely love them, found a load last week down in the New Forest, ate loads and dried even more

i live near swansea in south wales and if i knew where they were i would be there now with a big basket and a knife.

i have tried looking it up on the net regarding best locations etc but havent really found anything close enough to where i live.

i'm also very jealous of you now.

[Rhona]

my secret tip, if it is one, is that i grind dried porcini mushrooms in my little electric herb/coffee grinder to a dust/powder type consistency

That's a fantastic one. I can imagine what a versatile ingredient that must. I do buy dried mushrooms and snip them into many things but a porcini dust is a fabulous idea. What sort/where do you buy from?

[Two_Sheds]

my secret ingredient in most sauces is Tomatoe Ketchup -

mine is Marmite

[Flummery]

And my secret ingredient is a few finely chopped capers added to many dishes. Stews, casseroles, pasta sauces - you wouldn't believe the difference.

[COMPOST CORNER]

A stick of cinnamon will always lift a chilli dish to new heights.....

I shouldnt tell you this but my secret ingredient in most sauces is Tomatoe Ketchup - adds a sweetness!

A splash of vinegar (white wine, balsamic) is generally the missing something in many pasta/ tomatoe sauces!

When using tomato ketchup in a tomato sauce/bolognese/chilli etc a squeeze/dollop into the hot pan just as the onions have softened, but before adding the rest of the ingredients, caramelizes the sugars, giving an extra depth of flavour.

[POTBOY]

That's a fantastic one. I can imagine what a versatile ingredient that must. I do buy dried mushrooms and snip them into many things but a porcini dust is a fabulous idea. What sort/where do you buy from?

i mostly get dried Porcini/Ceps, i'll have to check where i got them from last time but you can get them at a good price from the link below, their about �20 for 500g, if you buy from the super market you can expect to pay about �3 for 25g, which would work out at about �60 for 500g.

As i said they last for ages so theres no worry in storing them.


OnLine Deli - GetDeli

[OllieMartin]

Well I've learned more than I already knew just from reading this thread.

Similar to a few other suggestions, I add either Mango Chutney or Balsamic Vinegar to a bolgnese. The Mango gives it a fruity sweetness, the Balsamic gives it a rich depth, but I wouldn't do the two together.

Anyone got a secret to make all the washing up clean itself? That's my least favourite job and I've still not convinced myself to buy a dishwasher.

[Brengirl]

Don't talk to me about dishwashers. We have one but OH loves washing up!! So the result stalemate. I put things in the washer, he takes them out and washes them. I know I shouldn't complain but I feel he wants a pat on the back for effort and I see it as a total waste of time. "Women" you never please them I hear you say.

I have chopped up some chilli peppers and seeped them in oil. Can you then use the seeds as well as the flesh and oil.

[Rhona]

've still not convinced myself to buy a dishwasher.

Buy one... they are beautiful, beautiful things. *sighs and looks lovingly at dishwasher*

[zazen999]

My other secret ingredient is cocoa into chilli.

[HeyWayne]

My other secret ingredient is cocoa into chilli.

See I just add a couple of blocks of good dark chocolate. Maybe cocoa is the more cost effective option...

[OllieMartin]

My other secret ingredient is cocoa into chilli.

See I just add a couple of blocks of good dark chocolate. Maybe cocoa is the more cost effective option...

I made a pretty disappointing chilli last night. Might have to try one of these to 'perk it up a bit'.

[Flummery]

Well I've learned more than I already knew just from reading this thread.

Similar to a few other suggestions, I add either Mango Chutney or Balsamic Vinegar to a bolgnese. The Mango gives it a fruity sweetness, the Balsamic gives it a rich depth, but I wouldn't do the two together.

Anyone got a secret to make all the washing up clean itself? That's my least favourite job and I've still not convinced myself to buy a dishwasher.

Leave it on the floor for the dog!

(PS I don't own a dog!)