The key for the beans is in the sason. I don't know if its done that way anymore. In the old days all the sason ingredients were mashed using a pilon.
people buy it now, they no longer make their own. Before the sason started showing up at the at the bodegas, however, the pilon was replaced by the liquadora. The liquadora removed that task, of mashing the sason, that used to be done by the young girl or boy in the kitchen.
there are two types the powder and the liquid. the home made sazon, using pilon, was something between liquid and powder dry. the color and consistency was always a little different because the ingredients were not always the same nor the same amounts.
The way you hit the pilon said something about the way you were feeling that day. a child mood barometer if you will. fresh sazon was made almost everyday. there was no saving some for later.
I looked at this sazón of which you speak. I see there are several types.
I see, coriander, tomato, garlic, saffron, onion, green pepper, and annatto, a tasteless red seed used for coloring available in powder or paste, usually to color Spanish rice.
A sofrito.
The Latin version of mirepoix. Sofrito with green bell pepper, they are savory and sweet vegetables to start out a dish pretty much any savory dish with a power ball of initial balanced flavors, vitamins, minerals, and all that. French also like to bundle a bouquet garni, I will always have bay leaf and usually another dry herb.
But now I take cues from East Coast beans too. I like to start with salt pork or bacon or a smoked pork joint, and let the beans go for a long time but not add any tomato or brown sugar or molasses until the end because their acids will toughen the surface of the beans.
Beans are characterized as compaña.
ReplyDeleteA side dish. However in the Dominican style of common cuisine, that side dish or compaña is essential. accompaniment.
You could have arroz con pollo, w/o the beans. it would just not be "La Bandera Dominicana"
The translation I believe is "staple". Flag food for though.
The key for the beans is in the sason. I don't know if its done that way anymore. In the old days all the sason ingredients were mashed using a pilon.
ReplyDeletepeople buy it now, they no longer make their own. Before the sason started showing up at the at the bodegas, however, the pilon was replaced by the liquadora. The liquadora removed that task, of mashing the sason, that used to be done by the young girl or boy in the kitchen.
sason should be sazon.
ReplyDeletethere are two types the powder and the liquid. the home made sazon, using pilon, was something between liquid and powder dry. the color and consistency was always a little different because the ingredients were not always the same nor the same amounts.
The way you hit the pilon said something about the way you were feeling that day. a child mood barometer if you will. fresh sazon was made almost everyday. there was no saving some for later.
I looked at this sazón of which you speak. I see there are several types.
ReplyDeleteI see, coriander, tomato, garlic, saffron, onion, green pepper, and annatto, a tasteless red seed used for coloring available in powder or paste, usually to color Spanish rice.
A sofrito.
The Latin version of mirepoix. Sofrito with green bell pepper, they are savory and sweet vegetables to start out a dish pretty much any savory dish with a power ball of initial balanced flavors, vitamins, minerals, and all that. French also like to bundle a bouquet garni, I will always have bay leaf and usually another dry herb.
But now I take cues from East Coast beans too. I like to start with salt pork or bacon or a smoked pork joint, and let the beans go for a long time but not add any tomato or brown sugar or molasses until the end because their acids will toughen the surface of the beans.