SECRET TIPS FOR ADDING EXTRA FLAVOR TO YOUR RECIPESHere are some other SPRUCE UP ideas! Next time you are cooking and you want to add that little touch of something extra try adding these . . .
BALSAMIC VINEGAR - add to your spaghetti sauce. It will taste like your sauce has been simmering all day long.
CELERY SEED - to barbecue sauce. This is a trick I learned from my mom. It adds a fresh green note, even to sauces which have been stored for weeks.
CINNAMON - Add to your chili. The sweetness of cinnamon is a perfect counterpoint to hot chili spices.
COCOA POWDER - add it to bread dough the next time you are making a rye bread. This is the secret that bakers use to make their pumpernickel so dark. Try adding about 2 TBS of unsweetened cocoa powder to each loaf. IN addition to a rich colour, it also adds a nice bite. I also add some cocoa powder to my ginger breads to give them that nice dark colour that is so desired in a gingerbread. Start by adding 1 tsp.
COFFEE - add to chocolate bakes. Coffee amplifies the taste of chocolate goodies. Add a splash to cakes, brownies, hot fudge sauce, and the stronger the better. Try using espresso if you have it.
HOT SAUCE - add it to your cheese sauces. Just a few shakes of Tabasco sauce can make all the difference between a cheese sauce that is just humdrum and a cheese sauce that sparkles with flavour! This is a trick that also works to add flavour when you are making creamy and rich Guacamole!
LEMON JUICE - add to creamy spreads and dips. A squirt of lemon juice helps to brighten the flavours in sour cream and cream cheese spreads, no matter how good they may taste without it. Try it, and you will see I am right.
LEMON ESSENCE - I always add a half tsp of lemon essence to my baked goods along with the vanilla. I'm not sure why it happens but they always taste even better with just that little pinch of lemon essence. Trust me on this!
HORSERADISH - try adding a tablespoon of horseradish or mustard to your beef stew the next time you make one. It makes a beautiful difference!
NUTMEG - try adding a subtle grating of fresh nutmeg to your muffins batters and bechamel sauces. Just a tiny pinch will have people wondering what your secret touch is that makes your muffins and sauces taste so much better!
OIL - a bit of oil added to your pasta cooking water helps to keep your pasta from clumping together and from sticking to the bottom of the pot. I also think it helps to keep the pot from boiling over, but that could just be my imagination.
PAPRIKA - when flouring pieces of meat, fish or chicken in preparation for frying add a generous dash of sweet paprika to the flour along with the salt and pepper. It helps to give colour without altering the flavour. I also like to add a bit of garlic and onion powder and sometimes celery salt.
SALT - always add a healthy pinch of salt to the cooking water when you are cooking potatoes. They actually absorb more salt from the cooking water than they do when you add it later on, so you may actually reduce your overall sodium intake by adding it while cooking rather than later.
From the English Kitchen
