/ck/ - Food & Cooking

I use mirepoix for stew about once a week. It's pretty easy staple shit.

Also, I've had success with "mirrorpoix," shallot, parsnip and chard.
It's basically Bizarro Mirepoix, and it isn't as versatile, but still very good.

Throw in some minced meat and cook for about 90mins then add 2cans of tomato paste salt and pepper. cook for 30mins and serve over egg noodles

>>4257368
>garlic
What in God's name are you doing?

>>4257407
Same here. I pretty much do a weekly stew, since it's super cheap if I replace meat with larger amounts of potato.

I'll have to try out mirrorpoix. Parsnips and shallots are some of my favorite vegetables.

>>4257415
Oh shit, that sounds so fucking cozy. I'll totally try that out this week.

>>4257415
Don't see why youd want 2 cans instead of 1 can of tomato paste. So concentrated o_O

Maybe my cans are bigger

>>4257422
I just noticed that now. What manner of faggot would add that garlic right off the bat? Shit's about to get burnt.

>>4257415

Does "tomato paste" mean the same thing to me as it does to you? That sounds a smidge dry.

Pretty much any sauce. Braised dishes. Throw it in the pan with roasts. (Technically not a roast anymore once you've done that.)

>>4257433
The vegetables contain lots of water.

But adding some broth/stock to the dish wouldnt be a bad idea.

+1 +1 +1 on NOT adding garlic at the beginning.
When you're done take it off the heat, move it over, and then add the garlic. The residual heat will do all the cooking you want without losing the flavor

>what the fuck is mirepoix, that just looks like plain vegetables
Well I'll be, I didn't even know such a word existed.

The trinity in Mexico is any green chile ( serrano, jalapeño, hatch or anahiem ), onion and tomato. It is the base for many, many dishes.

cuban sofrito master race

I use it to make a base for sauces, as follows:

Brown some mirepoix and some meat scraps in a stainless steel saucepan. Don't use nonstick because you want to develop fond stuck to the pan. Add a little flour and cook until it is no longer has a "raw smell, then deglaze with wine, brandy, sherry, or vermouth. Add some stock, then simmer it down until it reaches the thickness you want. Taste and adjust seasoning. Pass through a sieve and whisk in a little butter.

>>4257532
master race my ass

trinity, representing

>>4257502
I posted trinity according to cajun cuisine. I was unaware of Mexican cuisine referring to that as a trinity as well. Learn something new each day.

>>4257491
Mirepoix is, specifically, onion, carrot, and celery in equal quantities, diced.

the three are aromatic, and in a way that compliment each other well, so that if you substituted some random other vegetable for any one of them, the taste would not be as good. Sweat or sauteed in butter. You have the building platform for soups, stews, sauces, roasts, stuffings...

Pretty much every style of cuisine has a variant 3 note flavor combinations that match up well and typically form a backbone. Mirepoix is a pillar of french cuisine.

>>4257556
>no garlic
>pretending to be anything but shit tier

>>4257556
mah cajun

Cajun trinity of onion, bellpepper, garlic. Red beans, jambalaya, etoufee, rice and gravy, sauce piquant, courtbouillon, gumbo, fricassee, what else am I leaving out... These are just ones that I cook on a regular basis. I buy onion bellpepper and celery fresh biweekly

>>4257564
Trinity is just a common catchall name for them at this point, really.
If they don't specifically call it soffrito (spanish or italian spelling), and they aren't referring specifically to mirepoix, they probably call it trinity.

It's a useful concept, but seeing something described as the Japanese trinity (dashi, soy sauce, and mirin in whatever book it was) actually rustled my jimmies quite a bit the first time I saw it.

>>4257574
>thinking everything has to have garlic
>pretending to be anything but mentally challenged

>>4257591
oh lawd
never heard of it used that way
irritated me reading it

>>4257596
Trinity means three, that is all.

>>4257556
What's the green stuff in far right? Bell pepper?

>>4257532

>>4257556
green bell peppers are shit.

bitter shit.

yellow and red

>>4257599

it means more than three because there are implications and context to which it is being used.

when used in cooking, the holy trinity is celery, bell pepper, and onion. it doesn't mean three - it means celery, bell pepper and onion.

If a chef asked you to chop up the ingredients for the holy trinity and you chopped up three random ingredients and told the chef that trinity just means three, he would kick you out of the kitchen.

>>4257624
only in a cajun kitchen.
That doesn't mean that to anyone but cajun cooks.
If a cook in a chinese kitchen told you to chop up ingredients for the holy trinity, the prep workers would look at him like he was a crazy person.

>>4257592
There are very few dishes that aren't enhanced by garlic. Every single cajun dish is made better with garlic.

>>4257624
Trinity is the three main ingredients used in the majority of cajun dishes.

When someone calls sofrito the Cuban Trinity they are acknowledging that trinity exists and that sofrito also exists in a similar place in Cuban cuisine.

A reference to the Japanese trinity as soy sauce, mirin, and dashi is similar as well. Three ingredients that form the base of many of that cuisine's dishes.

Don't get your jimmies rustled over proper language usage.

>>4257624
Trinity means three. When the Acadians migrated south they brought their language and culture with them, including their catholicism and religious slang.

They referred to it as Holy Trinity and it was only popularized a few decades ago. It isn't a specific ancient term with a definition that one can't deviate from.

>>4257633
no, it's about using a term from one cuisine to mean something other than what that term defines. that's just making something ambiguous for the sake of catchphrasing

>>4257554
can you elaborate on this a lil?
so...
brown veggies+meat+flour until there is shit stuck to the bottom of the pan
then remove everything, add booze and let it cook for awhile, then add stock, reduce it down for some interminable time, then sieve it
right?

>>4257563
I disagree with the "equal qualities" part. Many uses of mirepoix call for more onion than carrot, some call for more onion than carrot, and more carrot than celery. It's intended to round out a flavor base, which can vary as per dish.

>>4257683
woops: "equal quantities" not "equal qualities"

>>4257633
you're a fucking idiot just stop

>>4257734
How long do you think the term trinity has been widely used?

>>4257650
Of course not. But if you are speaking to a cook and refer to the trinity, the implication is that you're talking about Onion, Bellpepper, Celery. Because if you meant mirepoix you would say that and if you meant sofrito you would say that. You will come to realize this as you grow older and become acculturated. You'll have to be open-minded, though.

>>4257736
since the 80's. If we're in an internet dafe and I say "mouse" are you going to be looking on the floor for something scurrying? Of course not

>>4257738
I'm a cook. If I was asked to do up some of the Holy Trinity, it'd be onion, celery and carrot. 50% onion, 25% celery, 25% carrot.

>>4257752
So you exist in a cultural vacuum

>>4257752
but the holy trinity is celery, onion, and bell pepper.

>>4257762
It's what I was taught as a cook. The men I learned from are culinary gods.

>>4257771
fallible gods, it would seam

>>4257773
Agreed

>>4257773
Perhaps it would "seam" so.

>>4257773
>seam
eye yam sofa king we tahded