Cooking Essentials
The Technique
The Holy Trinity
The holy trinity in cooking is a combination of aromatic vegetables designed to flavor many Cajun & Creole dishes. Onions, celery & green bell pepper make up the collection with fresh garlic often added to round out the distinctive flavors. This basic set of ingredients may be found in recipes ranging from gumbo & étouffée to soups & sauces. They are most often added once a roux has been established but they may also be sautéed in just a bit of oil, too. Learn how to prepare these simple aromatic vegetables for a variety of cooking applications designed to bring out complex taste notes in some of your very favorite dishes.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Prep The Holy Trinity
Many classic Louisiana recipes use a combination of aromatic vegetables referred to as the holy trinity to season dishes such as Chicken & Sausage Gumbo. The key take away, once the vegetables have been selected, is to make certain they are diced to a similar size for even cooking. This will also ensure a pleasing look & texture to the final dish.
The Technique
Green bell peppers may be sliced in half lengthwise from core to base. Remove the seeds & the membrane. Slice away the base & top of the pepper where it curves. Those portions may be reserved for salads then the piece that remains may be pressed open, cut into strips & diced. For the onions, slice away the root & top portion, cut them in half, place the flat side on the cutting board & make cuts lengthwise & crosswise. Celery may be trimmed, cut in half then sliced lengthwise once or twice to create a good size once cut horizontally. Use the holy trinity as directed in specific recipe applications.
The Tune
“Did I Remember” Billie Holiday
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