3 ms·
Reminds me of the chefs that take a base soup and just change/add a single ingredient to make bunch of other soups just to fill their food schedule quotas for t
by tacomagick 1mo ago
Reminds me of the chefs that take a base soup and just change/add a single ingredient to make bunch of other soups just to fill their food schedule quotas for the month since they cannot serve the same soup every day.
- stockresearcher 1mo agoYeah, North American chefs will generally call the base a mirepoix, but it’s got different names in different languages. It turns out that this soup base concept is remarkably similar across cultures and continents (though the actual vegetables used are based on what’s grown locally).
- JumpCrisscross 1mo ago> North American chefs will generally call the base a mirepoix, but it’s got different names in different languages Mirepoix is a French-origin fragrant soup base. It’s more correct to say that most cultures have a default fragrant base (holy trinity, sofrito, soffrito, zazharka, Cantonese base, South Asian base, et cetera).