c

ChefHats's Profile

Title Last Reply

Mirepoix - what's the point?

When we prep something in the kitchen, we usually keep a bucket of all the "non desirable" parts of veg to use in a vegetable stock. Overpowering scraps - such as rosemary stems - aren't often used, but other softer flavors are. Bits of mushrooms, parsley stems, dill stems, the bit of a bell pepper that doesn't always look like a perfect dice, the leftover corn cobs (if you have a large amount of these, you can boil them for awhile and then reduce the resulting liquid. We would then use that liquid to cook starches [most often grits], make foam sauces, make aspics), leftover salad greens that aren't pretty enough to serve but not yet gross enough to toss out, etc.

Dec 29, 2013
ChefHats in Home Cooking

Mirepoix - what's the point?

Actually, yes, yes it does. I've forgotten most of the terms, they're in one of my textbooks. Each culture and cuisine that we studied in International Cuisine had their own "holy trinity" base of veg.

Dec 29, 2013
ChefHats in Home Cooking

Mirepoix - what's the point?

In school, and now in work, I've learned that mirepoix is a base. You can follow the classic, or not. It all depends on what you want or in my case, what my current boss wants or in his case, what the customer wants. There are classic starters for every part of cuisine. We use them as a grounding to start from and to go back to when we lose our bearings. Standard ways to temper chocolate, the 5 "mother" sauces (tomato, hollandaise, bechamel, veloute, espagnole), standard base for ice cream, restaurant salt (75% salt ground together with 25% black pepper), the different colors of roux, the different sizes of knife cuts, mayo, sushi rice etc.

I look at mirepoix as a flavor I know and can change to suit my needs. It's also the main ingredient in vegetable stock, which is a main ingredient in vegetarian cuisine and healthy cooking in general.

There are different types of mirepoix (http://www.thekitchn.com/make-it-your...). Or, you can decide on your own. Whenever a recipe calls for mirepoix I just know that's a trinity of veg and I'll go from there.

Personally, I usually scrap the celery and replace it with something that's also green(ish) but not too overpowering.

Nov 04, 2013
ChefHats in Home Cooking