Your Best 'Secret' Cooking Tip...

[Rhona]

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!

[Brengirl]

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]

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]

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]

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]

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]

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

[Janna]

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]

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]

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

[danmon_81]

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]

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]

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]

Nigella.

[POTBOY]

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