Sweat the small stuff
The first step to building a soup or making a stew involves sweating vegetables like an onion, carrot, and celery on low temperature to expel their water content. This trio known as a mirepoix is a French method but every country has their mirepoix. On low heat in a heavy bottom pan and a little bit of butter a balance between savory and sweetness occurs. The smell of mirepoix cooking in butter evokes a memory of my mother cooking the stuffing at 10am on Thanksgiving day while the Macy’s day parade was on our kitchen tv.Another example of sweating the small stuff is slowly cooking sliced onions. Sweating onions in butter and a bit of oil requires attention to detail. If you leave the pan a few minutes too long the onions can burn immediately if the heat is too high or there is not enough oil.There are many lessons the kitchen teaches a cook parallel to life’s lessons. By sweating the small stuff your putting love and care as the base for your final dish. Sure you could probably buy a snazzy bottled ingredient to make your soup zing or create an umami stew. Going back to basics by using time and effort as your valuable resource, you can create something beautiful.
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