That's exactly what a mirepoix is, according to a chef
You have probably done it for years without knowing his own name.
There is a chance that you had aroused Mirepoix inscribed on a recipe that you were trying to cook and your first thought was, well, what is it? Pronounced meer-pwah, sautery is not just the name of a smallmedieval city In the southwestern region of France, but it is also the name of aAromatic aromatic base commonly used in French cuisine. The word MIREEPOIX is the name of - Take a deep breath before saying this name aloud - The Duke Charles-Pierre-Gaston François de Lévis, Duke of Lévis-Mirepoix, a French aristocrat. The cook for this aristocrat of the eighteenth century is supposed to the person who is credited with creating this French cuisine base.
We talked with the chef atFairway Market and Fairway Café and SteakhouseVincent Olivieri for more information so you can learn everything you need to know about Mirepoix.
What exactly is a mirepoix?
According to Chief Olivieri, Mirepoix is known as a foundation or basis. He even describes it as "a combination of ingredients found in almost all the directories of any chef. He puts the scene for good things to come."
The mixture includes only three vegetables:carrots, celery and onion. Does this mix seem familiar? Olivieri says it's a classic combination found in most stews, soups and even sauces.
How do you make Mirepoix?
"Preparation of your mirepoix is easy. Peel your onions and carrots, clean your celery and pay particular attention to the size of the size or cut, depending on the recipe," says Olivieri.
You can then incorporate your mirepoix into a creamy potato curry dish or even jazz by throwing a jarPasta sauce with that. Another option would beSautéed the cubicates as is, or throw them into a pot ofStock.
Other tips?
Olivieri reiterates that it is important to identify the size or small of the recipe that calls you to cut vegetables.
"For chicken soup, you will want to go big so that all these vegetables remain intact," he says. "For a slow embers like Osso Bucco or Bolognese, I like to go little [with] a brunoise (small dice), so that vegetables lost almost completely, becoming one with the sauce."
Olivieri also says that the fresh thyme is the grass to add to Mirepoix, so if you have a hand, make sure to sprinkle a pinch or two in any dish that you decide to add the cubicated vegetables. So, so you have it: all the facts about what it is exactly a mirepoix.
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