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

21-29 of 29 comments

Colette

27 June 2011, 11:01AM
Colette

Oyster Sauce - just a teaspoon or two in anything savoury - I've added it to bolognese, chilli, shepherds pie, as well as to chicken dishes and other stews. Never identified and always adds extra layer of flavour

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EJ

28 June 2011, 10:19PM
EJ

Someone commented that they didn't have any coconut milk for a recipe. Coconut essence is a handy thing to have in the store cupboard. Mixed with evaporated milk it makes a good substitute and of course can be used in so many sweet or savoury dishes.

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Asma

29 June 2011, 6:44AM
Asma

TEST TEST

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Asma

29 June 2011, 6:47AM
Asma

asAS

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Kipps

30 June 2011, 5:01PM
Kipps

Making gravy for burgers or sausages? Add a dollop of brown sauce to liven it up!' Add a little gravy powder to a stuffing mix before baking. A level teaspoon of baking powder to your self-raising flour (8oz) to make your cake or pastry even lighter

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Serendipity

8 July 2011, 11:42AM
Serendipity

I came across Umami Taste no 5 a while ago and loved it too, which is why I created the Umami Bomb http://tastebuddease.blogspot.com/2011/07/umami-bomb.html Mango chutney is another one that I add to everything from cottage cheese to fish finger sandwiches!

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Chloe

14 July 2011, 6:55PM
Chloe

Maple syrup added to fresh tomatoey dishes is lovely. Sounds odd, but it really is good - especially mixed with shallots and cous cous - balance it out with salt. Yoghurt works well with any baked dish too - adds creaminess without being unhealthy. Mushroom stock cubes are excellent in any savoury dish too - especially anything meaty (red or white, it works with anything). I found some in a farm shop once but haven't seen them anywhere again... anyone know where to get them? Will try the mushroom ketchup and Umame paste too - both sounds great.

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robonions

29 July 2011, 9:54PM
robonions

Worcestershire sauce for spag bol get's my vote. That and the ubiquitous onions and garlic of course. There's no meal without my beloved onions.

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Julie.D.

8 August 2011, 1:07AM
Julie.D.

When making any dish containg minced beef,I always dry fry in a seperate pan until brown,then pour off the excess juice, then continue to dry fry over medium adding a tbspn of tomato puree.This stops the mince taking on that strange grey colour and you really do not taste it in the finished dish.This also works in any sauce containing red wine.

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