/ck/ - Food & Cooking

>>11499163
I forgot to add, but the rationale my mother and nonna gave me was that in early cuisine for these regions, the poor couldn't afford meat and a mirepoix roughly approximates the taste of meat.

I usually start my sauces by cooking some soppressata and italian sausage, making the oil taste "meaty" and using the mirepoix to grab the fond. I've never made mirepoix on its own so I can't verify.

>>11499163
because it's common in those parts?
it's like asking why bread is made out of wheat

>>11499163
French know what they are doing when cooking, they don't need spicy flavors ruining an otherwise good meal

>it was a meat substitute
punch your mother in the box for me

mirepoix is an aromatic; aromatics add sweetness to the dish. There are many aromatics but bell pepper and parsnips aren't considered aromatics. aromatics are usually strained out; but if you don't strain a mirepoix it's really a matignon.

>>11499163
>adding these ingredients early on and cooking them a long time. Why?
Probably because you're mom was a faggot, no?

>>11499291
this

aromatics contain compounds and essential oils that impart flavor into a dish.
Here's what Rulhman says
http://ruhlman.com/2009/01/aromats/

>>11499396
so bell peppers don't impart flavoUr now?

>>11499462
if imparting flavor was the definition of an aromatic then everything but water is aromatic.

>>11499396
>essential oils
Why do people always use the term essential oils, instead of simply "chemicals"?

>>11499462
You can impart the bell pepper flavor by sprinkling in some dirt.

>>11499462
I'll paste out the link from the post you're replying to:
Aromatics (aromats): Abbreviated in kitchens as aromats, aromatics refers to aromatic vegetables and herbs, commonly onions, carrots and celery (aka mirepoix), thyme, parsley, bay leaves, garlic and peppercorns, or lemongrass, ginger and scallions in Eastern cuisine. Aromats may include anything added to a stock or a stew to enhance its flavor (though
>not everything is aromatic or should be used as an aromat—bell peppers, turnips and zucchini are not aromats
). We associate aromats with sweet and floral flavors, and they’re usually removed from the finished preparation once they’ve imparted their flavors. Abundant use of aromats makes an enormous difference in the end result and their importance would be difficult to overstate. Their use is not relegated to stocks and stews; sauté mushrooms in oil in a hot pan, then try sautéing mushrooms in oil in a hot pan to which a few stems of thyme and garlic cloves have been added and you will taste the impact of aromats.

No one said they didn't have flavor.

>>11499485
a little further down he also adds that "aromatics" are herbs and vegetables that are sometimes removed from a soup, stock, or sauce once their flavors have been imparted.

Nobody puts a bell pepper in a dish to impart flavor and then remove it after

>>11499163
they are the beginning of building flavors (sweet, tart, acidic), next question.

>putting onion, celery, carrot in
>something spicy, something tasteless, something vague tasting
>somehow improves dish 10 fold

ya nah

>>11499719
>onion
>spicy
Try sweet
>celery
>tasteless
Try bitter (to balance sweetness of carrot and the onion)
>carrot
>vague
Try sweet (they make fucking dessert cake out of it)

0/10.

>>11499163
They hit all the taste nodes when added with either mushrooms or animal products ... that's the literal TLDR. It's more complicated than that, but that's pretty much it.
carrots are sweet, onions add the 'sour', the meat usually used adds the savory, and the celery combined with salts binds the flavors.

>>11499719
>onions
>spicy

How white do you need to be to think this?

>>11499772
White enough to eat raw onion.

>>11499766
Jesus, how fucking wrong can you be in one post..

>>11499776
Good thing we're talking about cooking onions and not eating them raw, retard.

All I've learned ITT is that 99% of you are full of shit

>>11500110
Only dumb phone posters can relieve their bowels while still calling you a fag. We're all backed up and, "full of shit", on the food and cooking board.

>>11500110
there are a few posts that are 100% correct.
Welcome to 4channel where you have to sort out the bullshit.

>>11499163
>why does everything in SOME COUNTRY cuisine contain X, Y and Z?
The idea of a holy trinity of flavours is very common, it doesn't have to be three necessarily (Chinese five spice) but it's enough to build some complexity. It's always the same ones because those are the common ingredients that complement each other and go well with lots of different types of dishes.

>>11499462
bell peppers are a new world vegetable that were introduced late to french cuisine. But yes you can add bell peppers to mirepois. Also florence fennel.

>>11500680
>But yes you can add bell peppers to mirepois
you can add anything to any aromatic, but bell peppers are not an aromatic.

I typically like a trinity marriage when I make bolognese so onion/celery/bell pepper/carrot/garlic/shallot/parsley all get used. Drag those meat and tomatoes through the fucking garden.

Also, imagine not liking bell peppers or thinking onions are spicy lmfao there are some kooks on this board.

>>11500671
Chinese equivelant is not 5 spice, it's ginger, garlic and chilli
or ginger garlic and scallion

or some variation on that

>>11500689
>bell peppers are not aromatic

No, they're at least as aromatic as carrots or celery.

Onions, celery, bell peppers is the classic creole trinity variant of mirepoix. Leeks, celeriac, garlic, and even parsnips are common variants.

>>11499789
Mirepoix, it's literally to please the taste nodes of the human palate, through smell, which is directly connected to taste. How is it wrong?
It's like using sage, bay, and basil in soups. Basil compliments sweet, bay is savory, and sage enhances acidic.

Like less than 20% of dishes start with a mirepoix or soffrito. They don’t make sense outside of stuff which is poached or stewed. And not everything that is poached or stewed uses them either.

There is not going to be any one compelling reason other than that they are easy to grow and produce strong flavours when cooked.

>>11499163
>begin with onion, celery, carrot
untrue. If the dish is oil based then onions are necessary. Celery and carrots are not always required. In particuler you do not fry celery.

>Carrots in pasta sauce
off yourself

>>11499473
Because culinary terms are different then scientific terms. Vegetables isnt a category of plants for example.

>>11499473
because essential oils are a subgroup of chemicals

My trinity is onions, carrots, bell peppers.

>>11501526
>t. doesn't know how to cook

>>11501286
>How is it wrong?
>cooked onions are sour
>celery binds the flavors
it's just word salad.

>>11501526
Is this b8?

I don't like celery, bell peppers seem like a good replacement. Any other ideas?

>>11501774
>bell peppers seem like a good replacement.
it's not.
>any other ideas
kys

>>11499260
I'll tongue punch her fart box.

>>11500680
just creole holy trinity then
>onion, celery, green pepper
every culture has a basic "holy trinity" veg setup, almost always with onions

>>11501774
Yeah. I love sweet peppers in everything

>>11501774
celery cooked down in a mirepoix is not like celery raw

>>11501793
I know, I don't like it cooked either