2007-02-14 20:30:51 · 45 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Mason's "OK Sauce" - which Sainsbury's doesn't stock!
2007-02-16 00:12:58 · answer #1 · answered by Anonymous · 0⤊ 2⤋
Rad-al Hamout Morrocan spice. This seems to go with just about everything and so far have not had any complaints. Use as a rub on meats, chichen especially, or add to sauces or mixtures, Wonderfull stull. AQlso better if you make your own so you get an individual flavour. Lots of recipies around, you just need to find a mix that suits you
2007-02-16 10:30:58 · answer #2 · answered by dennykp1 2 · 0⤊ 1⤋
"Keep it Simple, Stupid." Was Ray Kroc's advise, and he founded a fortune on McDonalds.
"Too many cooks spoil the broth" is another age old advise.
Try it yourself - The less spices you use, but just the ones you use are the secrets that true Chefs the world over know.
Just use a select certain bunch of herbs and spices with fresh ingredients, don't overpower the palate, and you will do well.
If you boil plain chicken or turkey, for example, just use garlic, pepper, sage, thyme and TERRAGON. You'd be surprised at what simplicity can do.
That doesn't work, do what they do at Taco John's and just spit a good lugar in it one good time.
2007-02-14 20:40:06 · answer #3 · answered by ? 2 · 0⤊ 2⤋
Roasted Granulated Garlic, Granulated onion, Fresh cracked peppercorns, Kosher salt,and brown sugar are great on steaks if you spray a little olive oil on them first. The granulated spices are a little stronger because they do not dissolve as fast as the others leaving a more vibrant taste with each bite.
2007-02-14 20:42:31 · answer #4 · answered by snoppy 2 · 0⤊ 1⤋
Natex is great (sadly not stocked by Sainsburys). It is a yeast extract like marmite, but with tons LESS salt (under 1% rather than Marmite's 12%)...
Fresh chillies are just brill in almost anything (especially chocolate - but, again, Sainsburys don't sell chilli chocolate either - you have to go to South Devon Chilli Farm)
Marigold Low Salt Bouillion powder (guess what - that's right, NOT stocked by you know who).
English Mustard. Either in paste or powder. Ahh. Finally - something I could get from Sainsburys!
2007-02-16 01:41:36 · answer #5 · answered by Colin A 4 · 0⤊ 2⤋
Mint,it adds an unexpected flavour to recipes.
2007-02-16 01:48:13 · answer #6 · answered by Candi Apples 7 · 0⤊ 1⤋
Lee & Perrins Worcestershire Suace
or Bit of Tabasco
2007-02-14 20:40:09 · answer #7 · answered by Anonymous · 1⤊ 2⤋
I always add a generous dollop of honey to stewing steak, once I've browned it off, when making stew - it helps tenderise the meat and adds to the other flavours (mustard, tomato puree, beer) so you end up with a mouth-watering rich gravy in which to cook your dumplings!
2007-02-15 17:52:00 · answer #8 · answered by KB 5 · 0⤊ 2⤋
I add garlic and onion to just about everything. I have seen Rachel Ray adding nutmeg to ground beef recipes, and I plan on trying that too.
2007-02-14 22:20:57 · answer #9 · answered by jackies_mom_1990 4 · 0⤊ 2⤋
No secret, it's garlic, for savoury dishes. Think I'll keep the real secret to myself for a while longer.
2007-02-16 02:50:35 · answer #10 · answered by Florence-Anna 5 · 0⤊ 1⤋
No secret, stick to black pepper and parsley and you can't go wrong. I never add salt to a dish, I always use a stockcube or soya sauce instead.
2007-02-16 01:29:27 · answer #11 · answered by Skippy 4 · 0⤊ 1⤋