Sweat Carrots, Onions & Peppers for Seafood Stew

Video Transcript

"Hi, my name is Karl James, owner of Creolesoul Catering located in Round Rock, TX and on behalf of Expert Village I'm here to show you my creole seafood stew. What we want to do is take that holy trinity; it's got that onion, bell pepper, celery, we also got those green onion bottoms in here as well as the garlic that we chopped up. We are going to put all that in and we're going to sweat this down a little bit that will bring out a lot of the sweetness and all those items. The bell pepper, celery, onions and even the garlic so we don't want it to hot and by adding it all together like this it really keeps your garlic from burning. Cause you are going to start getting a whole lot of the liquid out from your onion, celery and bell pepper and that will keep your garlic from burning. So we're just going to sweat this out, get it softer once we do that we are going to remove it from the pot and set it to the side. That green onion (bottoms) not the tops, we're reserving the tops for a little bit later but we just want to get that kind of get these softened up. Get all that sugar that is all inside cause that will release, it smells delicious and I keep moving it around cause like I said I have this garlic in here also. Now if you do the garlic just right it will unleash, not only the little spiciness or the heat that you get from the garlic but once it starts to cook it also releases a lot of sweetness. But now if you brown your garlic and then it starts to burn and it takes on a more bitter taste to it. Everything looks like it's coming along just fine so we'll continue to sweat our trinity plus the other items in it and I'll see you back at the next step."