DOWN with measurements. Yes, they can be helpful. And they can be a crutch. So minestrone is the perfect recipe for this rant. Cause your tastebuds and what is available to you can lead the way.
This whole magazine is built around the idea of agency and exploring and creating. Recipes are no different. By taking away the crutch, you are encouraged to guess. Experiment. See what happens. Feel free to go at it cautiously or get wild and throw a whole pepper in.
The point is to use your brain. And think about what you are doing. And why. Then make a choice. Use your agency.
(Ok, fine, there might be some for a framework cause we need to know how much we’re making. These are GUESSES for amounts. Starting points. Please take this as encouragement to have some fun. What’s the worst that could happen? You get stuck eating eggs on toast?)
VOCABULARY & CONCEPTS
Mire Poix: usually a combination of onion, carrot and celery (traditionally 2/1/1) used as the base for soups and stews or sauces. The fun part though? Changing things out. You can change the type of onion for different flavor profiles. White, yellow, red, shallot. Some are sweeter some are more tart. Smaller onions? stronger than their larger counterparts. Want to go in a cajun direction? swap the carrots for bell peppers? How about another direction and swap in jalapeño and tomato for the celery and carrot. Suddenly we’re feeling a little like a vacation.
Taste and Season: Wild this needs explaining. And tasting is the ONLY way to ensure your food is seasoned properly. And yes, your food needs seasoning. You are not a heathen. And no one but you can decide what is the right amount. Start by getting a clean spoon and TASTING. Salt and pepper are there to enhance the flavors present not overwhelm. So start slow if new.