What is Mirepoix?

Mirepoix is ​​a mixture of vegetables used as a base for many French dishes. Mirepoix forms a base for soups, roasted foods, stewed meat and a wide range of other foods and is sometimes referred to as the "Holy Trinity" of French cooking. Many kitchens have some mixture of vegetables and spices similar to mirepoix, which reflects the fact that national cuisine is often built on a small group of well -known flavors used in a wide range of innovative ways. The vegetables are cut or ground gently and as conspicuously as possible and are roasted in the pan with butter before the addition of any other ingredients, creating a rich depth of taste that develops when cooking a bowl. Some chefs add herbs to their mirepoix and it is also possible to see covering meat, usually oily cuts of meat that will be brown and fresh in the pan.

According to legend, Bahnapix is ​​named for the 18th century chef who cooked for the French ambassador. However, documented use of this spicy mixture is manyHem the Elder, and while Mirepoix could popularize it, he was definitely not the first to use it. Francophone cooks in the American south, such as Cajun, using the Mirepoix version made of celery, onion and peppers instead of carrots for its own version of the Holy Trinity.

While these plant ingredients may sound simple, browning in butter generates Maillard's reaction and causes a cascade of events. This reaction is responsible for browning and vegetables, but also releases their natural sugars, allowing them to develop a complex caramelized taste. Develop a rich range of aroma and flavors when the vegetables are brown and these flavors are incorporated into a finished bowl. In addition to the beginning at the beginning, Mirepoix can also be added to the bowl at the end to refresh the tastes.

In French restaurants, Mirepoix is ​​a common item on EN Place missions, a range of food presented,which are located near the chef. Mirepoix is ​​used so much that its preparation makes much more sense than to freshly chop vegetables for every meal that requires it. Some French home chefs also keep Mirepoix ready to be used in the refrigerator because the vegetables cut a few days after mowing.