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Cooking tidbits.

I don't actually know how to cook tidbits. I'm not a good cook at all. But over the years I've collected several odd bits of basic food knowledge that helps me from straying to far into the weeds. 

PS. I'm picked all of these up from others. 

    1. BTB RTS

    Bring to boil. Reduce to simmer. 

    2. Medium heat is often better than high

    It took me quite a while to learn that for everything from pancakes to proteins to parsnips cooking at too high a temp does not work well. Seems obvious now.

    3. GGS

    Garlic, Ginger, Scallions. The three staples to most all Asian flavors.

    4. Holy Trinity (of cooking)

    Onions, celery, and bell peppers. The foundation in Cajun cuisine and many other soups, styles, etc.

    5. Mirepoix

    Similar to above. A vegetable medley cooked low in butter or oil to develop flavors for more complex dishes. Often consists of celery, carrots, and onions

    6. Mise en place

    Put in place. Basically, it is the idea of preparing all the ingredients and components of your meal before you actually start cooking. Very difficult for me

    7. Three sisters

    Native American cultivation trick. Grow corn, pole beans, and squash together. Each plant supports and protects the others. These same three veg can be made into a variety of stews, succotash, relishes, etc.

    8. If you don’t know the vocation…..

    ...you can at least learn the vocabulary.

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