So, I've been teaching myself how to cook and really enjoy the science and technique of it all. (and eating nice tasting food!)
Last time I learned all about how to cook meat slowly, particularly about the Maillard Reaction (http://en.wikipedia.org/wiki/Maillard_reaction)
This week i'm exploring the Mirepoix & Sofrito (http://en.wikipedia.org/wiki/Mirepoix_(cuisine) - this is a set of vegetables if you finely chop and then slowly cook add depth to a recipe.
I'm using this as a base for a Ragu, anyone have any other suggestions?
(I made a Hollandaise sauce last week)
Last time I learned all about how to cook meat slowly, particularly about the Maillard Reaction (http://en.wikipedia.org/wiki/Maillard_reaction)
This week i'm exploring the Mirepoix & Sofrito (http://en.wikipedia.org/wiki/Mirepoix_(cuisine) - this is a set of vegetables if you finely chop and then slowly cook add depth to a recipe.
I'm using this as a base for a Ragu, anyone have any other suggestions?
(I made a Hollandaise sauce last week)