/ck/ - Food & Cooking

[Anonymous No.6372363]

What's your go to mix for a mirepoix?

What's your favorite?

How often do you take the time to roast it before hitting the pan with it?

Do you include any kind of seasonings at this point?

Let's talk one of the basic building blocks of a retarded number of dishes.

[Anonymous No.6372372]

>>6372363
>implying anyone at /ck/ actually cooks

[Anonymous No.6372375]

>>6372363
Doesn't it have to be in a ratio of 2:1:1 (onion, carrot, clegry)?

[Anonymous No.6372378]

i mean, mirepoix is pretty much always the same i dunno what there is to say. i generally don't roast it. when i season depends on the dish, quite often i will for a braise or soup or something.

[Anonymous No.6372394]

>>6372375
That's the traditional meaning, but you can use it to refer to any chopped up and sautteed mix of veggies you build a sauce/dish around.

[Anonymous No.6372595]

rarely use it except for specific recipes ever since i realized that pretty much all soups in whole foods taste like celery and carrots

[Anonymous No.6372608]

is this for fat americans who are too lazy and dumb to cut vegetables themself?

[Anonymous No.6372622]

>>6372608
What the fuck are you even talking about you inbred moron

[Anonymous No.6372633]

>>6372608
Ebin trol makin mericunts butthurt :^)

[Anonymous No.6372634]

>>6372363
I'll play your game:
celery, sweet onion, carrot, bell pepper is my base for most everything (I vary ratios for the dish depending on which flavor I want to stand out the most), I generally roast the bell peppers and often throw in garlic to the mix. I've also used brussel sprouts before as well.

[Anonymous No.6372644]

My go-to is a 2:1:1 Onion, celery and carrot. Onion sweats off first for a minute or two so that the carrot and celery do not take on to much of the aroma of the onion.

Also ratios may change slightly depending on the dish and/or how strong the onion and celery I'm cooking with are.

More often than not if the dish calls for garlic or fennell I'll put them in at the same time as the carrot and celery

No seasonings or pre-roasting for me. Seasoning comes in later on in the recipe. especially if any procesed meat or fish is being used

[Anonymous No.6372667]

>>6372363
I prefer the cajun holy trinity of onion, celery and peppers.
I once made bolognese sauce that way. Pretty good.

[Anonymous No.6372876]

>>6372363
Mine usually ends up like 2:2:1 (onion:celery:carrot)

Just straight into pan.

[Anonymous No.6372889]

Depends on what I'm cooking. I actually don't care for carrots.

The flavor is fine, but I hate cutting the bastards.

I prefer onions, celery and hot/bell peppers. I also do onion, garlic and basil (I use freeze dried basil for flavoring oil).

[Anonymous No.6372896]

>>6372889
>cutting carrots is hard
Yea ok.

[Anonymous No.6372916]

>>6372896

I didn't imply that. It's really simple - it just takes more effort than the rest of the vegetation I'm breaking down, and the flavor is not worth the excess effort.

[Anonymous No.6372923]

>>6372916

i always found that cutting celery is the biggest ballache of a mirepoix if you're doing a fine dice. and carrots provide amazing flavour youb faggot.

[Anonymous No.6372936]

>>6372916
Agreeing with >>6372923 celery is the bitch of the mix.

Also carrots add color in addition to flavor. Makes things look hearty.

[Anonymous No.6373258]

>>6372923
>>6372936
Celery hard?
Cut stalk in halfs or thirds. Do one of these two methods.
1.Flip it over on its back and cut it into "sticks" that way. Kinda like inverse dicing an onion.
2.crush it flat with your palm, then sticks.

I highly doubt you really need perfect brunoise or small dice for your applications.

[Anonymous No.6373277]

>>6373258

i'm just saying, it's easier to get a neat brunoise out of carrots.

[Anonymous No.6374123]

>>6372667

[Anonymous No.6374699]

>>6373277
I disagree.

Celery is much easier for me.

[Anonymous No.6375009]

>>6372363
how did i do

[Anonymous No.6375018]

>>6375009
carrot and celery could be a bit finer

onion's fine

[Anonymous No.6375031]

>>6375009
get a better knife.

[Anonymous No.6375041]

i make a lot of things where i use onion, carrot, and bell pepper. like pic related. shit's fire

[Anonymous No.6375076]

>>6375041
That's some proper slop.

[Anonymous No.6375085]

Slap Chop ftw, as it makes short-work of mirepoix.
It's not an exact science, I vary between 1:1:1 and 2:1:1 with the onions, and I add crushed/minced garlic to complete.
Using a whole bottle of olive oil and I simmer that mix on the lowest range temp for at least 5 hours until the oil clarifies. Drain off the oil, save that for the next batch and refrigerate, and it gets richer flavor every time you use it.
I have been making a killer marinara sauce by adding a mirepoix puree to 10# fresh tomatoes that have been seeded and puree'd separately. Cook together for a few hours, season with herbs and spices until reduced.
Freeze in vacuum bags until needed again for pasta or pizza.
Store bought sauces will never taste the same

[Anonymous No.6375091]

>>6372889
>I hate cutting the bastards

Me, too. I grate them instead, WAY easier. Just gotta watch your fingertips when you reach the tops.

[Anonymous No.6375107]

>>6375041
That does look pretty tasty

[Anonymous No.6375455]

>>6375009
Those onions will be mush by the time the carrots are even almost tender

[Anonymous No.6375458]

>>6375009
LOL
Horrible on the carrots and celery

[Anonymous No.6375463]

>>6375009
this always kills me, I guess I have autism now from working as a prep cook, all the vegetables for the mirepoix should be the same style of chop, either slice, cubed or diced, whatever just be consistent.

[Anonymous No.6375467]

also I am heretical, I just like 1:1:1 ratio, but more often then not I like to add different stuff for my soup bases, and fry them all together, not anything exotic, just like garlic or something.

[Anonymous No.6375894]

>>6375091
why not just eat the tops

[Anonymous No.6375933]

>>6372363
>What's your go to mix for a mirepoix?
I normally go by count: one stick of celery to one large carrot to one onion. It comes out roughly 1:1:2 ratio.

>What's your favorite?
If I feel like taking the extra effort I weight it out 1:1:2, and where I've replaced some of the onion with shallot instead.

>How often do you take the time to roast it before hitting the pan with it?
If I'm making a dark stock I toss it in with the bones / meat to roast in the oven. Otherwise I don't roast it.

>Do you include any kind of seasonings at this point?
If I'm making stock or just having the mirepoix on hand for general prep then I don't season it. I prefer to keep those kinds of things un-seasoned so as not to limit what I would use them for. I season & add herbs, etc, to the finished dish as appropriate.

[Anonymous No.6377290]

For pork dishes I go for onions/yellow and orange peppers/apples.

Sweat down the onions, sautée the apples a bit with the onions, add the peppers raw so that they dont get too mushy during roasting.

For beef and chicken i like onions/peppers/carrots.

Classic mirepoix with celery i really only use for soups and certain slow roasts.

[Anonymous No.6378282]

>>6377290
top answer so far

[Anonymous No.6378311]

>>6372363
>>6372363
i add mirepoix into chicken stock i make weekly.

i neglect to use celery however because it contains the most pestecides out of any vegetable and i dont generally eat enough to justify buying some weekly. i do eat carrots and onions regularly though.

[Anonymous No.6378952]

>>6377290
Hrm I never considered using apples. What variety do you user with pork? Sour or sweet?

[Anonymous No.6378954]

>>6378311
Celery to me is a key part of the flavor for chicken.

[Anonymous No.6378980]

>>6378311

>citation required

[Anonymous No.6380963]

>>6378311
Get organic celery I get mine at the farmers market

[Anonymous No.6380973]

it's just vegetables. usually less onion than the rest.

sautee em in a pan and put a fried egg on top.

get over yourself.

[Anonymous No.6381901]

>>6378980

I'm not the guy you're replying to, but Celery frequently makes the list of "top ten veggies most likely to be contaminated with pesticide" Just google it, there are countless references.

Though just because it's the most likely doesn't mean that all celery is contaminated, sheesh. It may happen to be the highest risk, but "highest" and "significant" are not the same thing.

[Anonymous No.6381939]

I usually use white onions, but I've taken a liking to using yellers with roasts. What do you all use?