SweetSats on Nostr: BTC_P2P pretty sure I overheard my dad giving you a lecture on this when he was ...

BTC_P2P (npub1an6…ze63) pretty sure I overheard my dad giving you a lecture on this when he was making his gumbo 😆

quoting
nevent1q…yva4

lot of great soups start the same way: onion, carrot, and celery, cooked slowly in a little fat before any liquid goes in.

Italian cooks call it soffritto. French cooks call it mirepoix. In Louisiana, with bell pepper instead of carrot, it's the holy trinity.

Gentle heat softens the vegetables and brings out their sweetness, and the fat carries that flavor through the whole pot.

Tossed straight into broth, they taste boiled. Cooked slowly first, they taste sweet and deep.

The quiet part at the start is where the soup gets its flavor.