Back to Basics

Good food is luxury. That first bite from my favorite restaurant dish always has me doing a little dance on my seat and I always wish I could eat there everyday because, good food is a luxury most people cannot afford everyday. But what if I told you you actually can. Good food is prepared with the same ingredients you have at home, the difference is, the restaurant employees have learnt how to maximize on those same ingredients to get the best results. You and I can do it too.  I have a few tricks up my sleeve I'd like to share with you and we are going back to the basics. These basics will take your meals to the next level and you can thank me later in the comments!

STOCKS

Stock is a liquid containing some of the soluble nutrients and flavors which are extracted from bones, vegetables and spices, by prolonged and gentle simmering. Good stocks are the foundation for good cooking and therefore the greatest possible care should be taken in their production. 

SAUCES

A sauce may be defined as a flavorful liquid, usually thickened, that is used to season, flavor and enhance other foods. The most frequently used sauces are based on stocks. The quality of these sauces depends on the stock-making skills you have learned. 

MIREPOIX

Mirepoix is a mixture of vegetables cut into rough cubes with the addition of various herbs and spices. The purpose of adding mirepoix is to enhance the flavor of stocks and sauces. It is used as well for braised meats, roasts and poultry. The proportion of these vegetables and spices are adjusted depending on the nature of the dish. It consists of 2 carrots, 2 onions, 1/2 celery, some parsley stems and herbs. The kind of herb will depend on the dish being prepared. The mirepoix is about 5% of the food item to be prepared and has to be removed always before serving.

BOUQUET GARNI

These are aromatic vegetables with herbs tied together into a little bundle. The proportions of these vegetables are adjusted depending on the dish. Bouquet garni can be small, medium or large. When adding herbs to the vegetables-bouquet, we have to use them sparingly to make sure that its flavor is not dominating the entire dish. A bouquet garni consists of 1 leak,1/4 celery, some parsley stems, 1 carrot, 1 bay leaf and 2 cloves.

These are simple and inexpensive items to consider incorporating into your cooking and I guarantee you, they will make a big difference in how good your food tastes.