Saturday, July 24, 2010

Summer camp in a San Francisco culinary school - Holy trinity

Chinese cuisine: scallions, ginger and garlic.

French cuisine: a mirepoix of celery, onion and carrots.

Greek cuisine: lemon juice, olive oil and oregano.

Indian cuisine: Garlic, ginger and onion.

Italian cuisine: soffritto, or a base of sauteed carrots, onion and celery, essentially the same ingredients as that of mirepoix.

Japanese cuisine: Dashi, mirin and shoyu.

Korean cuisine: Doenjang (fermented soybean paste), gochujang (hot pepper paste), and ganjang (soy sauce).

Mexican cuisine: The combination of three types of dried chili peppers — ancho, pasilla, and guajillo.

Spanish cuisine: Sofrito, a sauteed base of garlic, onion and tomato cooked in olive oil.

Thai cuisine: galangal (Thai ginger), kaffir lime (leaves and rind) and lemon grass

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