[amdavadis4ever] Your Round-the-World Guide to Cooking with Aromatics

 

Whatever the Cuisine, Get Your Aromatics Right Every Time What would pesto be without basil? Wouldn't it be bland without a little garlic and some olive oil? Ingredients such as these combine perfectly together, creating a well-balanced, aromatic dish, with heaps of flavor. Every cuisine makes use of a variety of base ingredients such as garlic, onions, celery and carrots - and these base ingredients can be used for everything from sauces to sautés.   Cooking with aromatics  Aromatics are a combination of vegetables and herbs, heated in some fat at the start of a dish. We cook in this order because the heated fat helps the ingredients release addictive aromas, which create deep flavors within the dish. This guide takes a look at some of the most common aromatics used for Chinese, French, Indian, Italian, Latin, Middle Eastern and Thai foods, whilst also offering other supplement ingredients. It goes without saying that you need not use all the ingredients listed.      Cajun    Aromatics used: Onion, celery, green bell pepper Fats: Cook the above in olive oil and/or butter Supplement with: Garlic, parsley, shallots and paprika    Chinese    Aromatics used: Garlic, scallions (green onions), ginger Fats: Fry in cooking oil Supplement with: Chilies, shallots, chives, cilantro, Chinese five spice, star anise    French (Mirepoix - Chopped vegetable cut)    Aromatics used: Onions, carrots, celery Fats: Cook with butter Supplement with: Parsley, thyme, bay leaves, Herbes de Provence    Indian    Aromatics used: Onions, garlic, chilies, ginger Fats: Heat the above using ghee Supplement with: Tomatoes, cardamom, cumin, cumin seeds, curry powder (or leaves, paste), cloves, fenugreek, Garam Masala, turmeric    Italian (Soffritto)    Aromatics used: Onions, carrots, celery Fats: Fry in olive oil Supplement with: Garlic, fennel, bay leaves, wine, parsley, sage, prosciutto, pancetta    Latin (Sofrito)    Aromatics used: Garlic, onions, bell peppers, tomatoes Fats: Cook with olive oil Supplement with: Chilies, bay leaves, cumin, paprika, cilantro, bacon, chorizo, ham, wine, vinegars    Middle Eastern    Aromatics used: Garlic, onions, tomatoes, scallions (green onions), raisins Fats: Use cooking oil and/or clarified butter Supplement with: Ginger, saffron, turmeric, cinnamon    Thai (Curry pastes)    Aromatics used: Shallots, garlic, chilies Fats: Cook with cooking oil and coconut milk Supplement with: Galangal, Kaffir lime, lemon grass, coconut milk

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Posted by: Songadh Son <songadhson@gmail.com>

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