I learned something new!
By laglen
@laglen (19759)
United States
November 28, 2010 12:58pm CST
Mirepoix. Have you ever heard of this term? If you do much cooking you use this. It is the French name for a combination of onions, carrots, and celery. We use this in soups, for stock, while cooking meats. This is a base to most cooking.
for more info on this term
http://en.wikipedia.org/wiki/Mirepoix_%28cuisine%29
Do you know any little tid bits like this? Please share.
4 responses
@hofferp (4734)
• United States
29 Nov 10
Never heard of mirepoix and I when I've cooked with onions, carrots and celery (and usually other vegetables), I call it "stew". As for tidbits, did you know the Statute of Liberty is in New Jersey? I didn't until 1989, when I went to visit.
1 person likes this
@epicure35 (2814)
• United States
4 Dec 10
Yes, I have known of this term and used mirepoix in my cooking since the days of Julia Child who was the first to speak of it on her TV show in my experience.
I use it as a base for my Thanksgiving gravy as well as soups, stews, stocks.
It yields a rich flavor base.
@much2say (57760)
• Los Angeles, California
30 Nov 10
Yes, I know about mirepoix - thanks to watching Food TV Network - ha ha!! I didn't fully understand the usefulness of it until I started cooking DAILY for me and my boyfriend (well, hubby now). Carrot, celery and onion (and garlic) are ALWAYS in my pantry - and I just find myself throwing them into everything . . . it's a "safe" and for sure cooking formula! There's a bunch of cooking tidbits out there . . . I can't think of one off hand. One tidbit I actually learned from my chem teacher was if you're boiling water, add a pinch of salt and it will boil faster! Well, we try to watch our salt intake so I don't do that . . . I just put a lid on the pot!
1 person likes this
