The Secret Ingredient

Andrew is the breadmaker in our house.  All of my attempts result in bricks, not bread.  His loaves, rolls, etc., however, turn out lovely every time.

We use a breadmachine.

Last night, he was putting ingredients in for a loaf.  I noticed him picking up a large can of CoffeeMate we bought for my mother's use when she's here - 

He deftly measured out a spoonful of the 'stuff' and gamely tipped it in.

I was horrified!  He said he'd been using that instead of milk powder, which we had to hand in the cupboard.   

It's his 'secret' ingredient.

Have you tweaked any recipes using a 'secret' ingredient?  What was the result?

oh that is hilarious!

my cooking is all tweaks!

one of the best is making pineapple upsidedown cake with crushed pineapples (I was out of sliced and had to make do with what was in the cupboard). One day I made it and my dad said wow, that's an idea... now my family likes it with crushed and sliced pineapples... too pineapply for me!

ooooh jklm that sounds sooo good right now!!

Might have to get the stuff to make one

I've tweaked a lot of recipes I make, the main one being my ex-mils spaghetti sauce, she uses a LOT of butter, and I use far less, I also use garlic while she doesnt, I think some of the other spices are different, I also dont put in beef bullion and no longer put in chicken since df is totally veg.  It does taste a bit different but they are both really yummy.

Mine have usually come of trial and error, and eventually I can come to a point where I have used changed the recipe around so much I cant remember the original. Ranch dressing is one that I found on the net long ago and adapted it until I got it just the way I wanted...Ive memorized the way I do it and cant even think where I found the original recipe. Works for me

Very interesting that coffeemate was the secret ingredient, esp since its non-dairy being substituted for dairy

My Japanese exchange students used to make Japanese curry for us and add a bar of Hershey's.  It seemed very strange, but tasted good.  Then I learned that mole has unsweetened chocolate in it, so I guess it really isn't that strange.

Oh I always used crushed pineapple in pineapple upside down cake!  I didn't realize it was a tweak!  

My secret ingredients usually involve using ketchup instead of tomatoes as I usually don't have tomatoes when I really need them.  Also have put random non-Indian things in Indian recipes and they seem to be ok...

DH is the biggest fan of secret ingredients but they are usually not a secret at all and I can't say they all turn out as great as expat_in_scotland's husband's idea.    He made me a birthday cake with all kinds of random things and the cake was actually great, but on the top he put these little minty Indian spicey things...well they were fine, but a bit too much.  

This all stems from his mom, I believe.  The woman who put COUGH DROPS on a gingerbread house!!!    When I asked her about it she said, oh they look pretty!  And then she gives it to my SIL and BIL who have 3 kids!   I said she might want to point out that they are not CANDY before the kids eat them.  

When I make gravy (vegetarian) I always add a bit of Marmite. It makes all the difference. People always say "mmmm lovely gravy" and when I tell them it's got Marmite in it, they nearly always go "ewwwwwwwwwwwwwww" !!!

When I make gravy (vegetarian) I always add a bit of Marmite. It makes all the difference. People always say "mmmm lovely gravy" and when I tell them it's got Marmite in it, they nearly always go "ewwwwwwwwwwwwwww" !!!

If you dont mind me asking, how do you make it? Veggie gravy might be nice now and then..df is veg, I am partway there (at this point I only eat poultry, and that may go soon as well).

When I make gravy (vegetarian) I always add a bit of Marmite. It makes all the difference. People always say "mmmm lovely gravy" and when I tell them it's got Marmite in it, they nearly always go "ewwwwwwwwwwwwwww" !!!

now, see that seems like a very logical use of Marmite!

Yeah to me Marmite sounds perfect for gravy!

If you dont mind me asking, how do you make it? Veggie gravy might be nice now and then..df is veg, I am partway there (at this point I only eat poultry, and that may go soon as well).

I use Marigold low salt vegetable bouillon, a little marmite, simmer in a pan for minimum 10 minutes with a couple of bayleaves (if you have time to simmer longer you get more flavour from the bay leaves) add a splash of dark soy sauce, then thicken with cornflour.

my new secret ingredient is white balsamic vinegar.  Very sweet and yummy and I've used it to "tweak" more than just a few things. 

As much as I dislike marmite I completely understand the veggie gravy connection. I used to make mushroom gravy all the time when I was vegan and the recipe called for toasted yeast flakes (which I had to get from the health food store in the US - not sure if they have them here or not....)

I thought I was the only one who put Marmite in gravy...damn, i don't feel special any more!


Victoria

The most different for some... dark chocolate in both chili and spag bol...esp when using tinned tomato products...  just kicks down the acidity.

Since I have moved here though I use Chili Chocolate from http://www.southdevonchillifarm.co.uk/chocshop.html

Lovely stuff!

The most different for some... dark chocolate in both chili and spag bol...esp when using tinned tomato products...  just kicks down the acidity. 

That's a great tip!  How much do you tend to add?  DH made a Spanish recipe once (a stew as I recall) with dark chocolate but it had too much in it for my taste.  I think a little would be good though.