Don’t you wonder what is so special about your grandmother’s pie, and your Dad’s special chicken? When a recipe is loved, there is a cooking secret behind it. Take out your pen and note, as some people reveal how they take cooking to the next level in this thread. A bunch of people shares their ``I'll never tell” cooking secrets. Check them out below:
Whenever I bake something with chocolate, like brownies, I always add a little bit of coffee. It makes all the difference.
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I use a little almond extract in all my baked goods (especially French toast) and a little espresso powder in anything chocolate.
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I add salt to hot chocolate as it somehow makes it more chocolaty. Everyone always says my hot chocolate is the best, but I just use prepackaged with milk and a dash of salt.
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My husband says he doesn't like much garlic. I ALWAYS use a hefty amount in my cooking. He loves it. I just don't tell him. And he often says 'it smells so good in here!' Yeah, I just added the garlic to the pan...
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Squeeze a lemon in your pot of chicken soup as it adds a nice brightness.
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I add mashed anchovies or anchovies paste to my salad dressings, pasta sauces, and gravy. No one can identify the taste and everyone loves it!
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When making homemade mac 'n' cheese, I season with a secret ingredient — mustard powder.
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I add a dash of cinnamon sugar into any red meat dish or red sauce. Or tomato soup for that matter.
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Mayo instead of butter on the outside of grilled sandwiches.
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For pasta salad, mix the pasta (while still hot) with Italian salad dressing and diced pepperoni. The hot pasta will make the pepperoni sweat and the grease amplifies the flavor.
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If you deep fry wings and you want them to be really crispy, let them sit for 4 or 5 minutes after you take them out of the oil. After that, then sauce them and serve.
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If I cook anything that requires bread crumbs, I use chicken-flavored StoveTop stuffing instead
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My salsa its just big can of whole tomatoes, big sweet onion cut into fourths, one jalapeno with seeds cut up, cilantro and lime juice everything into a food processor for about 30ish secs add dash of salt at the end.
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I use smoked paprika a lot and people lose their minds over my cooking.
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I use the ramen seasoning packet (beef or chicken flavor) to make my mashed potato gravy.
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I put a spoon of Miracle Whip in my cake batter to keep it moist and the result is amazing
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I worked in a high-end restaurant that was well-known for its cheesecake. It was just cream cheese and marshmallow fluff blended together, then placed in store-bought graham cracker crusts.
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I cook chicken breasts in Italian dressing. The dressing reduces down to a glaze. It's super simple and the taste is delicious.
