The secret ingredient

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Posted at 12:07PM, 14 June 2011 by Caroline Hire - Food editor, bbcgoodfood.com

Culinary crisis: you lovingly create a dish, the basic flavour is good, but somehow you know it won't elicit the desired affirmations of your cooking prowess. There's something missing. It's time to reach for that secret store-cupboard weapon that'll transform it from good to great.

A hint of mushroomy earthiness can do just this. Mushroom ketchup (a liquid stock containing mushroom, roasted barley and spices) adds x-factor to stews, risottos and soups. Alternatively, a handful of dried porcini mushrooms, soaked and added, liquid and all, turns a dish like this Creamy chicken and pumpkin into something "amazing" (member: LiziJ) and "absolutely gorgeous" (member: Carol). If you're on an oriental tip, try Mushroom soy sauce (simply soy with mushroom extract). It also adds a dark, treacly colour that looks oh-so appetising.

If you're not a fan of the fungi, Marmite or yeast extract is equally gratifying. In the May issue of Good Food, there was a Chickpea, tomato & spinach curry that asked for just a teaspoon and what a success! It's already 5-star rated and having tried it myself (twice) I cannot only vouch for it for it but have started adding the brown stuff to all manner of dishes. Pop a little into gravy for depth and colour.

Taste No 5 Umami Paste dropped into my lap, promising a panacea to all my culinary woes, how could I resist?

Working in the food industry we often get given new products to try. After a while you start to get a bit jaded but when a tube of Taste No 5 Umami Paste dropped into my lap, promising a panacea to all my culinary woes, how could I resist? Umami or 'savoriness' is one of the five basic tastes (along with salty, sweet, bitter and sour) and this paste, which contains tomato puree, anchovy paste, black olives, porcini mushrooms and parmesan cheese among other wonderful flavours, claims to work in 'any savoury dish'. So I tried it in a rather average vegetable soup. Verdict: yumami! And I'm not the only one who thinks so.

Do you have any secret ingredients that you always have on hand? Come on, spill the umami-soaked beans...

Comments

1-20 of 29 comments

Lynn D-T

14 June 2011, 1:23PM
Lynn D-T

I always add a squeeze of Colmans English Mustard to any dish involving cheese sauce (macaroni/cauliflower cheese, pasta sauces etc). You don't identify it in there, but it adds a certain savoury something that brings the flavour out of everything else. Simply delicious!!

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Moel Faban Secret Suppers

14 June 2011, 1:29PM
Moel Faban Secret Suppers

A squeeze of Umame Taste no.5 in anything with minced beef...shepherds pie, cottage pie, even spaghetti bolognaise! It really does give a little more depth to the flavour.

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Nat

14 June 2011, 1:31PM
Nat

A tablespoon or two of red or green pesto when making fresh beefburgers really gives them a lift.

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Maz

14 June 2011, 2:29PM
Maz

i always add chocolate to chilli con carne - takes the sharpness out and makes it creamy... well it's what the south americans do anyway..

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Suziebells

14 June 2011, 4:54PM
Suziebells

like Maz I use chocolate in chilli, but also put cocoa powder in other savoury mince dishes (such as cottage pie) - it adds a real depth of flavour.

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Elaine

14 June 2011, 9:25PM
Elaine

Worcestershire sauce is good for pepping up savoury dishes. I always add a dash to bolognese. Lemon juice is also brilliant - squeezed on to a risotto just before serving.

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prune boy

14 June 2011, 9:47PM
prune boy

two words. sri racha. it rocks. works on practically anything from soups to beans on toast to pittas....very spicy and garlicky. you'll love it. it's addictive though be warned.

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Line

15 June 2011, 11:37AM
Line

Suziebells, how much cocoa do you add to mice dishes? Cheers!

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BobS

15 June 2011, 12:40PM
BobS

A Tsp of cumin in any mince beef dish or carrot/squash soup works wonders.

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mungogerry

15 June 2011, 3:35PM
mungogerry

Henderson's relish.

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Srdjan

15 June 2011, 9:36PM
Srdjan

Among most successful: 1.For tomato-based pasta sauces, try adding freshly made (blended) paste of sun-dried tomatoes (preserved in oil). 2. For fish stews, add fried shrimps shells to the bouillon. Of course, many ingredients have a place of a secret touch in certain dishes â�� anchovies (any beef stew, tartar steak, many pasta sauces), parmesan (creamy pasta sauces), saffron (aubergine dishes, and Mediterranean dishes which call for dried fruits), garlic (freshly made paste added to pasta before mixing with the sauce...)... And often just the right balance of salt and sugar (added to frying onions whenever youâ��re going to add tomatoes afterwards) can make miracles...

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PieMan

16 June 2011, 6:26AM
PieMan

Umami paste has really lifted some of our meals. Mixed some with butter and slid it under the skin of a chicken before roasting - wow! A teaspoon of sugar has long been my trick in chilli con carne. A little Harissa paste also energises all sorts of Mediterranean and tomato based meals - great in couscous too.

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Odelle

16 June 2011, 7:15AM
Odelle

'sri racha' as suggested by prune boy, any idea as to where I can purchase it please? Is it a powder, paste, does it come in a tube, jar, tin, shaker? Would it be in the herbs & spices range? 'Taste No.5 Umami Paste', where can I purchase this please, like to try it, sounds excellent! Many thanks, Odelle.

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Caroline

16 June 2011, 9:49AM
Caroline

Thanks for all the great suggestions, we might have to write a feature about this as it seems there are plenty of 'secret ingredients' that you're using to give your cooking the edge. Keep the ideas coming! Odelle, Taste No. 5 Umami Paste is available from Ocado and large branches of Tesco. Sriracha is a Thai chilli and garlic sauce - try Tesco or Asda (they stock a brand called 'Flying Goose Sriracha Hot Chilli Sauce'). Thai and Chinese supermarkets offer a variety of brands too.

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Heidi

16 June 2011, 8:47PM
Heidi

Chicken livers in bolognaise, parmesan rinds in soup (high in glutamate too for that umami hit.)

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kasterz

17 June 2011, 8:53AM
kasterz

A good dollop of sandwich pickle in any mince-based dish (shepherd's/cottage/minced beef pie) gives it a lovely tang.

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Edel

17 June 2011, 5:40PM
Edel

Miso paste. In any savoury dish. Just be aware that it might darken a light coloured sauce.

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Christine

20 June 2011, 12:16AM
Christine

I always add a dash of sweet balsamic vinegar to bolognese sauce and gazpacho.

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jomac

25 June 2011, 11:06PM
jomac

Capers. I add a tablespoon of them to slow roast lamb along with onion, garlic and rosemary. Just thicken and whizz the cooking juices for a really yummy gravy.

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jomac

26 June 2011, 11:12AM
jomac

Forgot the red wine in my last post. Just glug over the lamb before cooking.

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