Define mirepoix and it use

Answer 1

A mirepoix is a French Culinary term that refers to a rough dice of carrot, onion and celery that forms the basis of a wide variety of stocks, sauces and soups. It is one of the basic cuts of vegetables taught to all chefs.

Answer 2

Mirepoix is the French name for a combination of onions, carrots and celery (either common Pascal celery or celeriac). Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. Mirepoix is known as the holy trinity of French cooking.

These three ingredients are commonly referred to as aromatics. Similar such combinations, both in and out of the French culinary repertoire, may include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chilis, and ginger. For the combination mirepoix au gras, or a Matignon, ham and/or pork belly are used as additional ingredients. In Cajun cuisine, a mirepoix or trinity is a combination of onions, celery and bell peppers.

They may be used in various combinations, as dictated by the cuisine and the dish itself.

Traditionally, the ratio for mirepoix is 2:1:1 of onions, celery, and carrots. The ratio for bones to mirepoix for stock is 10:1. When making a white stock, or fond blanc, parsnips are used instead of carrots to maintain the pale color.

Mirepoix derives its name, as many other elements of French cuisine do,[1] from the patron of the chef who established it, in this case one of the house of Lévis, seigneurs of Mirepoix since the eleventh century, a famous name in Languedoc.[2] The particular member of the house of Lévis whose chef is credited by the Dictionnaire de l'Académie française with giving a name to an old technique is Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix (1699-1757), maréchal de France and ambassador of Louis XV.[

Answer 3

is the French name for a combination of onions, carrots, and celery

Answer 4

Half onions, a quarter celery, a quarter carrot. It's the basic veggies for most soups and stocks

Answer 5

Mirepois is a word for roughly cut vegetables for soups and sauces.

Answer 6

Mirepoix is a combination of Carrots, Celery and onion used to flavor soups, stocks and other dishes

Answer 7

Rough dice so that the pieces of carrot, celery, and onion cook in the same amount of time.

Answer 8

carrot,onion and celery.