3

votes

What are the 1st ingredients in the pan?

Answered on September 12, 2014
Created December 01, 2011 at 8:57 AM

Which base, likely aromatic, ingredients do you throw in the pan 1st? Why?


For example, the French have mirepoix which is:
onions, celery, carrots (typically in butter or duck/goose fat)

While I unconscionably revert to my upbringing with the Cajun/Creole Holy Trinity:
onions, celery, bell pepper (I bump it up with garlic. Typically in butter or animal fat)


Awarding answer to 1 with detail including links if relevant.

  • Could be simply taste and heritage (provide links if heritage and maybe some science on the taste if there is any)
  • Or maybe you have health or science reasons (links too for that)

C4134ed417dbc0a6b79ab2cee32632d3

(1811)

on December 01, 2011
at 09:43 PM

Mmmm indeed! I love ginger and garlic and chillies, lol!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 01, 2011
at 05:13 PM

Thank you! Another vote for bacon. :-))

C2450eb7fa11b37473599caf93b461ef

(3225)

on December 01, 2011
at 04:08 PM

Salt, too. Celtic sea salt, most often, but sometimes Hawaiian red, with thanks to www.nomnompaleo.com for introducing it to me via the Kalua Pork recipe!

C2450eb7fa11b37473599caf93b461ef

(3225)

on December 01, 2011
at 03:57 PM

True. Garlic burns faster too. I usually put the onion in first and then add the garlic.

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12 Answers

6
96440612cf0fcf366bf5ad8f776fca84

(19463)

on December 01, 2011
at 11:41 AM

Onion goes in first because you want it to get soft and start caramelizing as you cook.

2
Ef9f83cb4e1826261a44c173f733789e

on December 01, 2011
at 11:05 AM

I have my own "Carl-poix:" Onion, mushrooms, garlic.

They get sauteed and soften first along with some salt, then I add other veggies if I have any, then goes in the meat because the meat cooks the fastest.

1
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on December 01, 2011
at 05:06 PM

Bacon first, then sometimes onion, celery, hot pepper or garlic depending on the time of the year.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 01, 2011
at 05:13 PM

Thank you! Another vote for bacon. :-))

1
Ce7e28769d92d5de5533e775b1de966e

on December 01, 2011
at 04:42 PM

Whatever I have that I want to pull the most flavour out of goes in first, aka caramelizing/Maillard process. Browning/concentrating the flavour of anything will only enhance and make it better. Protein, mirepoix, herbs, butter, etc.

Basically when you brown something you're creating different flavors, that in turn break down to create even more flavours, yadda yadda. Like when you make a roux. If you're patient and you let it go low, slow and careful on the stove, the darker it is - the better it is because all you're doing is concentrating that fat, toasting it up, making it as flavourful as you can.

1
Medium avatar

on December 01, 2011
at 01:25 PM

The one thing that I know is garlic should be added after the onion is softened. Otherwise the garlic gets bitter.

Somehow I remember this from my Home Ec classes back in the day when girls took Home Ec. lol

C2450eb7fa11b37473599caf93b461ef

(3225)

on December 01, 2011
at 03:57 PM

True. Garlic burns faster too. I usually put the onion in first and then add the garlic.

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on December 01, 2011
at 01:06 PM

Most everything starts with onion + FOC. FOC being coconut or olive oils, or butter. I'll add dried herbs/spices next, just to extract out more fat-soluble flavors.

1
C2450eb7fa11b37473599caf93b461ef

on December 01, 2011
at 11:53 AM

Aromatics are the base, in whatever fat I'm using. Sometimes just onion, sometimes, just garlic, most often both. Occasionally leeks.

C2450eb7fa11b37473599caf93b461ef

(3225)

on December 01, 2011
at 04:08 PM

Salt, too. Celtic sea salt, most often, but sometimes Hawaiian red, with thanks to www.nomnompaleo.com for introducing it to me via the Kalua Pork recipe!

0
27361737e33ba2f73ab3c25d2699ad61

(1880)

on December 01, 2011
at 10:00 PM

Water, turmeric, tandoor spices and sea salt.

0
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 01, 2011
at 04:27 PM

How did this many PHers answer without anyone saying BACON? Seriously, since I don't want to eat large quantities of it I use it as a flavor base, frequently to start a skillet meal but often to start a crockpot stew or veggies as well.

I also use onions and celery to start all meat stews; it just wouldn't seem right without them.

As mentioned in another thread, I recently found that throwing a few shrimp in the pot does wonderful things to a stew as well.

0
77877f762c40637911396daa19b53094

(78467)

on December 01, 2011
at 02:46 PM

Depends what I am cooking. For Chinese style food it would be ginger and garlic, for most Caucasian food I would use onion, garlic, carrots, celery, for Mexican food it would be onion and jalapenos.

0
E36cb992cf0a5eba8b97a359c15f38b3

on December 01, 2011
at 01:27 PM

Ginger, garlic, chilies. Mmmmm...

C4134ed417dbc0a6b79ab2cee32632d3

(1811)

on December 01, 2011
at 09:43 PM

Mmmm indeed! I love ginger and garlic and chillies, lol!

0
7cab5a1f1fd48c3cc4938ab824fdb52e

on December 01, 2011
at 12:44 PM

Onion Carrot Garlic

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