What’s that trifecta that is taught as some holy scripture at culinary schools? Celery, onions, and something else. Once you recognize it, the damn taste is everywhere and really, it’s NOT some god tier make everything taste good hack, you no talent piss pouring oven abusers, it’s just a particular combination that can be good! Stop putting it in everything as if the dish has to have it or be bad!
Carrot, then cooked in fat. Classic Mirepoix. Its only meant as a base stock for soups and a limited number of sauces. Its not only good, its great! I don’t think people are putting it everywhere.
What’s that trifecta that is taught as some holy scripture at culinary schools? Celery, onions, and something else. Once you recognize it, the damn taste is everywhere and really, it’s NOT some god tier make everything taste good hack, you no talent piss pouring oven abusers, it’s just a particular combination that can be good! Stop putting it in everything as if the dish has to have it or be bad!
Carrot, then cooked in fat. Classic Mirepoix. Its only meant as a base stock for soups and a limited number of sauces. Its not only good, its great! I don’t think people are putting it everywhere.