Cooking is an art that thrives on intuition and the joy of experimenting. It’s about embracing the simplicity of ingredients and techniques to create something delightful.
In the past year or so, I learned the word mirepoix. Now I am adding to my breadth of language with soffrito. Similar to the other comment who didn't use celery, for some reason I had got away from including carrots. So nice to know all the variations!
I always forget about celery. I had a now ex boyfriend who was allergic to celery and got out of the habit of using it, but it really does add a lot of flavour.
In the past year or so, I learned the word mirepoix. Now I am adding to my breadth of language with soffrito. Similar to the other comment who didn't use celery, for some reason I had got away from including carrots. So nice to know all the variations!
So many variations, it's easy to drop something. Carrots for me add a touch of earthy sweetness.
I always forget about celery. I had a now ex boyfriend who was allergic to celery and got out of the habit of using it, but it really does add a lot of flavour.
I used to really struggle with the taste, wondering how something so acrid could be adding to a dish, but through cooking it just mellows.