Your Best 'Secret' Cooking Tip...

**Brengirl** · 29-10-2009, 12:58 PM

That is such a good idea Rhona. We don't eat much pasta so do not have much call for parmesan but it is tip I will remember.
I tend to make up the ingredients of a meal as I go along so if I have a success I honestly can't remember what actually went in it.
I recently made a batch of MyWorcestershire sauce. It was too salt so I had to treble the original recipe (ommiting salt) till I found the right balance.
It makes a super marinade and when the meat is taken out I boil it up again and refridgerate for gravy and sauces.

**HeyWayne** · 29-10-2009, 01:15 PM

Fantastic - I refer again to my "I know more today than yesterday..." thread.

I was quite proud of the squishing of an Oxo cube before removing the foil bit, but it's not exactly "secret" it would seem.

**Rhona** · 29-10-2009, 01:21 PM

The squishing of the Oxo cube reminds me... always roll/press a lemon or lime along a work top or something before squeezing it - much easier to get all the juice out.

**HeyWayne** · 29-10-2009, 01:22 PM

Originally posted by Rhona View Post

The squishing of the Oxo cube reminds me... always roll/press a lemon or lime along a work top or something before squeezing it - much easier to get all the juice out.

Aha! Now, I knew that one.

**RedThorn** · 29-10-2009, 01:39 PM

The tip of a knives' worth of of bicarb into a stew/soup/casserole ten min's before serving tenderises the meat beautifully. Froths up then disappears and leaves no residual taste.

**Nicos** · 29-10-2009, 01:41 PM

Make sure the gaz bottles aren't almost empty before you start ( and the shops are still open!!!)

**Janna** · 29-10-2009, 02:09 PM

When you finish a jar of sundried tomatoes stuff it full of fresh basil ( from the garden or lottie obviously), the resulting oil is wonderful in salads, drizzled on pizza, I love it on baked potatoes.

**Jeanied** · 29-10-2009, 02:21 PM

What great suggestions people - I'm making notes of all of these. My humble offering is probably no news to all you clever cooks but here goes! I always use breadcrumbs mixed with the grated cheese topping - makes it go further but also adds crispness and browns well. I keep some in the freezer just for this - good way of using up stale bread too.

**Brengirl** · 29-10-2009, 02:23 PM

lemons/limes also but not only. Pop them in the microwave for a few pulses.

**danmon_81** · 29-10-2009, 03:27 PM

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!

**Rhona** · 29-10-2009, 03:38 PM

Love these suggestions. Every day's a school day.

I'm also a fan of a squeeze of lemon juice when you feel you need something to tie the room together. I find that if you think something might need a little more salt, try a bit of lemon juice first.

**Bren In Pots** · 29-10-2009, 04:58 PM

My tip is when I make moussaka for the topping I use yoghurt with an egg beaten and some Parmesan cheese stirred in.

Rhona I didn't know you could use the rind I've always thrown it a way, wont do any more though.

**zazen999** · 29-10-2009, 05:00 PM

Nigella.

**POTBOY** · 29-10-2009, 05:13 PM

Originally posted by Rhona View Post

Mine is never, ever throw away a parmesan rind. I keep ours wrapped in paper in the fridge, and throw one into a risotto, ragu, whatever, as it simmers. Gives an (obviously) parmesan flavour, and much more depth than just a handful of the grated stuff. Also, it goes all melty and is quite nice to eat afterwards too!

Anyone else? I'm always looking for ways to improve!

i too always keep the rind and use it as you do, we go through a lot of parmesan in our home and i'm loathed to throw any of it away.

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 and use on everything from a steak rub to soups and rissotto, always use it in pasta sauce and couldnt live without it. i usually buy it in catering type quantities over the internet, its much cheaper and keeps forever.

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

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