Stew will be deliciously rich if 1 simple ingredient is added

Home cooks have been urged to add one ingredient to winter staples with an item they probably already have in the fridge. Reddit users shared their tips for improving stews and soups, with one standing out.

Everyone loves a hearty stew in the colder months, but you don't want to risk it becoming watery and lacking in flavour.

Thankfully, there's one simple ingredient you can add to make it rich and salty.

One Brit said they like to save the rind of fresh Parmesancheese: "I throw it into stews or sauces and let it just meld and add flavour. It adds a richness and saltiness without being cheesy. I keep them on hand in the freezer to use just for this. I pull them out of the stew when it's time to serve." Parmesanrinds are the naturally formed outer layer of a Parmesan cheese wheel, and they are edible and rich in flavour, making them a versatile ingredient rather than a waste product.

"You can add them to soups, sauces, and stews to infuse a salty, umami flavour, then remove them before serving. Rinds can also be simmered to create a flavorful broth or used in risottoto add depth. Store rinds in a dry place or an airtight container in the freezer to preserve them."

Multiple users suggested MSG, saying it is "underrated" and "transformed" the way they cook. One said: "MSG gets a bad rap, but it's a total flavour bomb! Glad you're in on the secret."

Monosodium glutamate (MSG) is a sodium salt of glutamic acid that is found naturally in some foods, including tomatoes and cheese.

When used in cooking as a flavour enhancer, MSG provides a savoury taste that intensifies the umami flavour of food (one of the five basic tastes, alongside sweet, sour, salty, and bitter).

Other users suggested adding more acid to stews to brighten them, such as apple cider vinegar or lemon juice: "Start with a small amount and gradually add more until you find the right balance."

Acidity is a crucial element of cooking, with chef Samin Nosrat naming it a pillar of flavour in her acclaimed cookbook Salt, Fat, Acid, Heat. She said: "Salt enhances flavour, fat carries it, acid balances it, and heat amplifies it."

One user recommended taking your time to maximise flavour - blooming spices in oil, slowly cooking onions, roasting vegetables, and searing meats.