heres an analogy.... Frank Sinatra and Elvis Presley these guys are the main star/attraction
but does anybody know their musicians/band members? as usual the things that make them so good are the musicians or aka.... the aromatics....get it? now here are some of the most important aromatics that make the culinary world go round..
2 parts Onions 1 part Carrots or Parsnip and 1 part Celery.....these 3 combined ..they are are whats called in French as Mirepoix....though im from eastern U.S......but inEurope and sometimes on the west coast they use parsnips instead of carrots. This is because parsnips have been/are more plentiful there for centuries.
(and west I highly suggest you try them if you like carrots..they are quite good!
HERE ARE SOME MEDICINAL VALUE OF ONIONS. besides having antibacterial, anti-fungal and even helping control blood pressure, they also are known to be anti inflammatory, which is a good thing for people w bronchitis
AN INTERESTING AND IMPORTANT, yet little known fact about carrots......
beta carotene and other nutrients, in carrots (and i assume parsnips cause of family roots, get it!!;-) are not absorbed/used in our body unless cooked or juiced. more information on that HERE
AND DID YOU KNOW THAT CELERY CONTAINS NEGATIVE CALORIES!!!(raw i think) AND yes..i know most readers dont care about or want to actually think about this stuff..or it make no sense...so let me try and make it easy for ya to understand...BASICALLY it takes our body more calories to digest celery than the celery actually contains.
Calories are units of energy. Lets say calories are like firewood. We all need them to keep warm. so if a food has 10 pieces of wood and you only need 5 to keep warm, then you have 5 extra pieces. After a while if you keep collecting extra wood you will need someplace to store them like a shed. (or your stomach,ass or thighs!!) Now lets say you live in a hot area and really dont need/want all that extra wood and someone trades you one nice piece of wood art for 10 pieces of your wood. This is a good thing for both of you right??! The more wood you dont need you should trade for fine art..hence losing what in reality is the fat that you were storing. Get it? sorry, thats the best i could think of for the time being. ANYWAY eating raw celery is a great thing if you are trying to lose weight.
In Louisiana, especially New Orleans they use a similar combo but sweet bell peppers instead of carrots/parsnips....actually its a big part of Nawlins' cooking..dirty rice, GUMBO, rice n beans, Jambalaya etc.. this is known as THE HOLY TRINITY
irony being ironic this has no reference THE TRINITY which means different things in a few religions.
Last but by NO MEANS least is Garlic. speaking of religion this is like the miracle drug/aromatic/bulb/of tthe world. If there is a better/more diverse w the healing powers of garlic...I havent heard of it! I use to think that you should put it on EVERYTHING but have grown up and understand that sometimes simplicity is better. Every once in a while i get servers that tell me the customer is alergic to garlic..but almost always its a couple on a first date who think that the hopeful lover would never have sex with them if they kissed them with garlic on their breath!!! I dont think i ever dated a woman who didnt like to kiss me cause of garlic breath.
I also used to think there was no such thing as too much garlic till i had an Ethiopian appatizer of torn Crepe(thin pancake...i dont know the name in Ethiopia) raw garlic, vinegar and a little salt...AND IVE EATEN A WHOLE, RAW CLOVE OF GARLIC...wow...Besides its wonderful antiseptic powers
ive noticed it keeps off Ticks and other insects..and from the link above
---Medicinal Action and Uses---Diaphoretic(increases sweating), diuretic, expectorant, stimulant. Many marvellous effects and healing powers have been ascribed to Garlic.
As an antiseptic, its use has long been recognized. In the late war it was widely employed in the control of suppuration in wounds. The raw juice is expressed, diluted with water, and put on swabs of sterilized Sphagnum moss, which are applied to the wound. Where this treatment has been given, it has been proved that there have been no septic results, and the lives of thousands of men have been saved by its use.
#1. to SWEAT these vegetables means you put oil and the vegetables in a cold pan and cook them on low until the onions become translucent. You should also add a nice pinch of salt now to help draw out the moisture. It doesn't matter whether it is done in a pot or a saute pan.
#2. to SAUTE' literally means 'to jump' and is done by heating a pan nice and hot and adding oil till it starts to ripple and/or wisps of smoke appear. This is not recommended when cooking these as you are likely to burn the onions well before the carrots are done. GOT IT? To reitterate....just because you cook it in a saute pan does not mean you are sauteing it. just like cooking it in a pot mean that you are 'potting' your food ;-)
WHEN ITS DONE SWEATING....you add your water.. i use equal parts water to vegetables. I.E. if you used 2 cups of onions,1 cup of carrots, 1 cup of celery (= 4 cups) then i would add 4 cups of water. After an hour almost if not all of the flavor is extracted in the water and you can strain it if you want a clear broth or puree is with a mixer to give it a nice body and mouth feel..which i like in the winter months.... if you pureed it then you have now what is called a bisque.
now you have the base to make anything from chicken stock, lobster bisque, Pho'(a beef vietnamese soup),roast beef and much MUCH more..
If you are roasting a whole chicken, i like to cut out the back bone so it spreads out and cooks more evenly and season it and place it on a bed of mirepoix, cover it w aluminum foil until almost done then take off the foil and crank the oven to 450 deg. for the last 10 min. to crisp up the skin and let rest, meanwhile add the water to the roasting pan and simmer it for an hour on the stovetop or in the oven (simmer = around 200 deg.)
or i just buy a rotisserie chicken for 6 bucks already cooked, strip it and throw the carcass w the veggies and add just enough water to cover.
For seasoning i add about 5 bay leaves and a large pinch of peppercorns and salt for each carcass...makes about a quart of stock.
What is the difference between stock and broth you may ask? Stock is made from bones and contains gelatin and collagen which are both good for your joints and bones and BROTH is made from the meat of the animal or fish/shell fish.
.'can ya dig it? I KNEW THAT YOU COULD!! said James Brown'///