It all starts off here. Nothing extravagant, just simplicity at its best.
Have you ever wondered why something so simple tastes so good?
The answer is don’t fuck with it keep it simple. You will be tempted at times to make something more complicated. That is where some dishes go so wrong.
I am not saying that one should not build on flavors – that is the hallmark of a great chef. What I am saying is at the base, you also need to preserve flavors.
Should I add butter to sweat off my vegetables? When one does that , they are adding a flavor to the base. If you do not want a dairy element in there, it makes no sense to start off with butter. I prefer something cleaner. Perhaps a bit of oil. I have also found that you can get away with sweating something in its own juices. (Usually that requires the use of a steam kettle.)
The point is, it is right here where the decisions of your plate begin. Once you add something, there is no turning back. That is why it is best you have a plan to start with before you start cooking. Mise en place.
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Mmmmm…sweet potato soup… *insert Homer Simpson drool here*
You can’t much go wrong with butter, in my opinion, but sometimes a good oil is better. If I have a problem cooking, it’s that sometimes I forget that sometimes simple is best and get too involved in trying to make something “better”. However, as I get older that’s becoming less and less a problem; I either don’t feel like I have something to prove in the kitchen any more, or I’m just getting tired. LOL
I remember some old chefs that I had that always gave me that admonishment. Keep it simple, clean. Work the flavors within the base, and you will not go wrong.
More good advice, that I should think about more often. GREG