What Is Mirepoix Used For Food
MIREPOIX
This is Chef Gabriel Claycamp's (of Culinary Communion) recipe for basic mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance, and is a mixture of 50% onion, 25% carrot, and 25% celery. Stock is a flavored liquid made by simmering roasted bones and aromatics in water. Please note that this is not a recipe designed to make stock, itself, but rather just introduces mirepoix basics. Recipe posted with permission.
Provided by Julesong
Categories Stocks
Time 15m
Yield 1 pound mirepoix
Number Of Ingredients 3
Steps:
- Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
- Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
- Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
- Beef: stock in about 15-20 hours.
- Pork: stock in about 12-15 hours.
- Chicken: stock in about 5-7 hours.
- Vegetable: stock in about 2-4 hours.
- Fish: stock in about 45 minutes.
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- 1. __Prepare your vegetables__. Scrub and rinse carrots and celery, then dry with a clean cloth. Trim root ends and tips.
- 2. __Chop your vegetables__. Roughly chop onions, carrots, and celery according to your recipe. Use a smaller size (¼-inch to ⅛-inch) for sautéed recipes, a medium size (½-inch to ¾ inch) for soups or stews, and a larger size (1-2 inches) for stock or broth.
- 3. __Cook your vegetables__. Melt butter in a sauté pan or skillet over medium-low heat. Add vegetables, adjusting heat to keep them from browning. Cook, stirring occasionally, until soft and translucent, about 10 minutes.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gordon Ramsay, Chef Thomas Keller, Massimo Bottura, and more.
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