Hello again Hermanites,
Today we are going to go over a few more basics on cooking that can be easily adapted to the fitness diet!
Here I’ll discuss the vegetables used as flavor bases for different regional cuisines. Generally, these aromatics are grouped in threes. These « trinities » are the foundation for soups, stews, stocks, roasts, braises, sautés, and fricassees.
So next time you want to bake that boneless skinless chicken breast, try using one of the combinations below to rev up the flavor. They are listed by cuisine type and hints on their cooking process. Generally, the fat listed is only needed in a stove-top.
- French: Carrot, celery and onion, cooked in butter; AKA « mirepoix » (It’s probably the most « hallowed » of the aromatics combinations.)
- Italian: Carrot, celery and onion cooked in olive oil; AKA « soffritto » (The healthy Italian cousin to the butter-cooked French mirepoix.)
- Cajun: Celery, onion and green bell pepper cooked in butter; AKA the « trinity »
- Cuban: Tomato, green bell pepper and onion cooked in olive oil; AKA « soffritto Cubano »
- Indian: Onion, garlic and ginger cooked in oil; AKA the « wet trinity » (It’s one of my favorites.)
- Spanish: Tomato, garlic, onion and bell peppers cooked in olive oil; AKA « soffritto Espanol »
- East Asian: Garlic, ginger and green onion cooked in oil
Emoticon Emoticon