What is your secret ingredient?

Question

Is there a secret ingredient or spice that makes it's way into most of your cooking? One that has people guessing and knowing what a great cook you are?

Answer 1

In dark sauces ( Stews and Casseroles )a few tablespoons full of Unsweetened Cocoa Powder as a thickener. It adds a a rich flavor and texture but in small amounts not a really noticeable chocolate flavor.

Answer 2

OK here's mine. When I make Tuna Fish Salad using a 6 or 7 oz can of tuna the last ingredient is 1/2 tsp. white horseradish (from the jar). Try it. But now it's not a secret anymore.

Answer 3

Vanilla maximum dessert recipes call for it, yet once you upload greater, it particularly makes it style sweeter. For those of you who like chocolate yet do no longer choose to be overwhelmed by making use of it, this works particularly properly for truffles... scrumptious. different secret (or no longer so secret) components to function to distinctive ingredients... garlic & onion Adobo (con comino/pimiento) --- that's particularly solid to make uninteresting food great. Scrambled eggs artwork properly (in basic terms combination in while beating eggs), yet frozen french fries are appropriate. positioned fries on the baking sheet and season them with the Adobo. Bake them (idr how long the finished is) yet finished time - 5 minutes or so. With 5 mintues left to pass, season them returned and throw some shredded cheese on. Bake the remainder 5 minutes and indulge. **that's no longer Adobo SAUCE!! that's the powder seasoning with a pink or green cap, finding on what style you go with!! (there is an orange one too)

Answer 4

The spice that I use is white pepper.People ask about the taste and spiciness.My grand mother once told me to use any pepper other than black, so I use white or cayenne(she said black doesn't digest)Cayenne is real spicy and a lot of my friends don't acre for too much kick...

Answer 5

When baking pies, cakes, cookies etc. I always put a small amount of almond extract in the batter along with vanilla butternut flavoring instead of vanilla flavoring. Changes things a bit and tastes great.

Answer 6

Chipotle powder, (found with the driend spices) YUM! It is so much easier and milder than the chilis canned, and so much easier to add to food, I add it to pasta, ethnic dishes, beans, chile, pizza, greens etc. It adds a subtle touch of spicy heat that is MUCH richer than cayenne. Plus, you can keep it on hand all the time because it is dried.

Answer 7

Curry powder. I have a seasoning mix that I put together myself and it always sits on my counter. Curry is my secret ingredient. I use it for all of my grilling, and meat dishes, eggs, vegetables, etc. It is yummy.

Answer 8

I love to put garlic in a lot of stuff. As long as I don't let my husband find out that I use garlic in the food, he loves it. If he finds out that I put garlic in, he says the food makes him sick and he says he hates it. When I leave the garlic out, he says stuff doesn't taste as good as usual.
The garlic is only a secret ingredient around my husband so that he will think I'm a great cook.

Answer 9

Slap your Mamma! A Cajun spice mix (Cayenne etc) that is lower in salt than Tony Cacherran (sp?)....I think you can order over internet........put it on steaks, over cottage chz, to season veggies just about everywhere...

Answer 10

Dill, it makes light summery dishes taste light and summery.
Sugar, in chili and spaghetti sauce (which counteracts the acid from the tomatoes) and scrambled eggs (just a tiny bit gives a really good flavor)!