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ShellfishGene•

Hmm, I'm not really sure what to do with that information.

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iownakeytarOP•

The aromatics give flavor to whatever you're cooking, flavor beyond salt and pepper. Each style of cooking has its own flavor profile. So if you wanted to make Thai style chicken without a recipe, for example, you would use chiles, garlic, shallots in the cooking oil and add coconut milk.

Or, if you're cooking, you taste your dish and say "something's missing," it's often an aromatic.

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ShellfishGene•

Ah, I see. The last point is a good one, I did have the "something is missing" situation before.

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iownakeytarOP•

Here's the thing; if you just drop the aromatic into your nearly finished dish, it won't be the same. It's the combination of fat, heat, and the aromatic that releases the flavor. If I forget to add, let's say, garlic and coriander, I'll toss them in a skillet with a few drops of vegetable oil before adding it to my dish.

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ShellfishGene•

Yes, I got that. Did some more reading, thanks.

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LazinCajun•

I don't know that I've ever seen shallots in cajun food, at least not very often at all. The rest of it looks really useful though!

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