Base

Old World Style ….. Many  young peeps aren’t familiar with the terminology of culinary art. 

First in flight… lol and perhaps an important basic is creating a base. For sauces, soup gravy & topping off any dish. 

A basic base begins with shortening…. oil butter or meat/fish bones or lard. 

Of course you are in control of the flavor from the get go. 

Chopped  grated or whole veggies (onion celery carrot) sautéed slowly & enhanced with desired herbs … parsley cilantro etc salt & pepper.

Added ingredients & water or stock complete the base. I take advantage each time I’m creating a dish to add extra liquid to store for later use. Never worry on an over amount of liquid as it can be cooked down to desired flavor & consistency. 

Each time I make a roasted dish, I take full advantage of pan drippings which I use for a sauce. Or let’s pick up those veggies with an enhanced flavor! All are easily stored or frozen for whatever. 

Imagine an omelette using leftovers & topped with a glaze of your own…

Above is a basic base to which I’ve added garlic scallions & sweet peppers. 
Later I will add rice peas & shellfish… 

Yum

About tastemedrinkme.com

people person who enjoys sharing lifestories and experiences..... most conversations with friends and family normally starts with "how do you..." I enjoy art;dabble in water color, reading; for relaxation.. cooking; definitely 'chef potential'.. music; abba - zztop ..professinal pastime; hair design...... work at home; which simplifies the art of ' domestic engineering made simple',no cutting corners...just basic how to's.... sharing......

2 responses to “Base

  1. Norma D Kraut

    dryer lint is great–sauces not my style hope to see you across street and at pool soon

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