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| What's your favorite secret ingredient?
Posted: 4/20/2009 6:52:32 AM | | Lately I use Mrs. Dash in just about everything! They have different blends, including a table blend which is finer and more mild....but the classic is great for everything from coating and crusting a meat, to adding some zip to a soup! I use this almost as often as my Rotel! :O) | |
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| What's your favorite secret ingredient?
Posted: 4/20/2009 9:07:56 AM | My old, sweet and loving Sicilian landlady, showed me this many years ago in adding or stretching a meal,just add a little V-8 to the dish and anything that has tomatoes in it got to be good.
And please, no ketchup on those hot dogs! | |
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| What's your favorite secret ingredient?
Posted: 4/22/2009 11:06:17 PM | | I soak golden raisins in blue saphire gin until they are plump. 6 raisins twice a day stops arthritis pain and the raisins are great used in cookies or oatmeal also! Another thing I do is soak figs in brandy until they plump up (only 5% alcohol is left in fruit for both figs and raisins, but it changes their chemical composition and health benefits), and then put a couple in my morning smoothie with yogurt, fresh spinich, ricemilk, and protein powder....yummy. | |
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| What's your favorite secret ingredient?
Posted: 4/24/2009 1:20:15 PM | I didn’t know what Tiger Seasoning was either, so I googled it. I don’t think we have it here in Canada. It’s a brand called TryMe, and I’ve never heard of it.
It’s for seasoning steaks, roasts, salads, soups, stews and sauces.
I ‘think’ it is very similar to our “All Season”
B.
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| What's your favorite secret ingredient?
Posted: 4/24/2009 8:04:43 PM | Cavender's Greek Seasoning....
awesome in almost any dish... from roast to soups to meatloaf, etc, etc.
Another favorite ...
also like to sprinkle "Nature's Seasons" on any veggies, such as ... steamed broccoli, cauliflower, carrots, and so on, and so on .... | |
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| What's your favorite secret ingredient?
Posted: 4/24/2009 10:04:35 PM | | hello webchick,it's interesting that you say the ingredients of a bearnaise sauce a classic french sauce designed by a master chef to accompany a beef tenderloin cut of meat has those ingredients in them | |
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JKLF96
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Joined: 4/21/2009
Msg: 214 | |
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| What's your favorite secret ingredient?
Posted: 4/25/2009 3:58:38 PM | It would depend on what I'm cooking. I use Worcestershire sauce in marinades for beef alot.
I add semi-sweet chocolate chips to brownie mixes and always take them out of the oven a little ahead of the "scheduled time" so they are gooier.
I "sugar" the pan instead of using flour or cocoa on certain cakes I bake. It makes a nice, sweet crust and no frosting is needed.
When I make cheese enchiladas, I use the green chile enchilada sauce, instead of red sauce or chili sauce.
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| What's your favorite secret ingredient?
Posted: 4/26/2009 10:26:59 PM | salt and pepper...........secret ingredients depend on the cuisine you are cooking and the flavors you want to come through.....certain ingredients are very overpowering......
ie: curry, chili powder, cayanne, nutmeg, clove,
so a real quick list of secret ingredients and techniques.
Dessert: swap regular sugar for brown sugar......deepens the flavor
Chili: Cinnamon...not to much....its not for taste its more for your sense of smell
Braising: GOOD red wine...none of that store brand stuff....rule of thumb only cook with a wine you will drink (especially shiraz, rioja, something spanish)
Roasts: not really an secret ingredient more a technique....use your celery, carrot, onion, and any other veg you decide to put in. use them as your rack in your roast pan. it takes the unecesary things out of the pan and it really carmelizes the veg for your gravy.
When frying chicken breasts i make homemade bread crumbs. Simple Quick and full of flavor. Just take any stale bread or fresh, slice up the bread fairly thin (about quarter inch) and toast in 350 oven till golden brown and pretty hard. throw in food processor and add salt, pepper, parsley. from there you can add any spice you want to mix it up. then coat chicken in flour, then dredge in egg, then in you breadcrumb and fry like normal it is so much better then store bought.
sorry if i sound like i am trying to show off. i am a chef and just love to give back. so if anyone has any questions feel free to ask if i can answer i will. | |
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mosin
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Joined: 12/1/2008
Msg: 221 | |
| What's your favorite secret ingredient?
Posted: 4/27/2009 10:54:20 AM | Bacon in homemade potato salad.
I always cook up at least a 1/4 to 1/2 pound of bacon until it's crispy, crumble it and mix it in. It always gets raves. | |
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