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Cooking Basics-102-Mirepoix-Trinities

Learn How Vegetables As The Flavor Bases For Different Regional Cuisines!

Posted by Magical1980 - January 20th, 2014

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.

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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

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posted by Magical1980
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Studied under Martin Yan- The King of Chinese Cuisine
Prep & line cook for 2.5 years before becoming Maitre d'
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Joey_Lopez

Hey man that's really cool! I never noticed the difference before but I did know that mexicans LOVE to use garlic in everything! I'm gonna hae to try the rest out for sure. Thanks for the info!