Pomeroy’s Kitchen Know-How
THREE INGREDIENTS form Pomeroy’s trifecta of flavor: demi-
glace (see recipe), thirty-year-aged balsamic vinegar, and truffle
salt. In combination, they are a force to be reckoned with,
especially when drizzled over beef. By themselves, they’re all
excellent to keep on hand, especially the balsamic (which you
can drizzle over chunks of Parmesan, a shaved mushroom and
fennel salad, even strawberries) and the truffle salt (which can
add earthiness to deviled eggs, mushroom soup, or risotto, for
example).
WHEN YOU’RE COOKING onions for a French onion soup,
most chefs advise you to go low and slow until the onions are a
deep golden brown. However, you can start on high heat, as
long as you stir the onions frequently. When the onions start to
brown, turn the heat to low and let them cook.
WHEN IT COMES to seasoning food, very few people use
enough salt. “It’s sad when you have a beautiful ingredient and
it isn’t seasoned properly,” says Pomeroy. She also says
people underuse olive oil.