(home cook here) When I make mirepoix/soffritto, I don't throw the carrot+onion+celery scraps but save them in a freezer bag for vegetable stock. Free flavor and no waste of kitchen paper :)
My understanding is that it's 2 parts onion, 1 part carrot, 1 part celery. In other words you need twice as much onion in your thumbnail to really call it mirepoix.
@@acooknamedMatt you can literally just do it right on the cutting board and wipe up the mess with a towel, I’d do the same in a restaurant. I only use parchment if it’s something super messy like seeding peppers that were in oil, then it’s ok to spend someone else’s money
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Thank you mat! In mexico we call it “recaudo” which is onion, tomatoes and cilantro.
Thank you Matt 🫡
(home cook here) When I make mirepoix/soffritto, I don't throw the carrot+onion+celery scraps but save them in a freezer bag for vegetable stock. Free flavor and no waste of kitchen paper :)
Great technique. Thanks for sharing
Thanks for watching!
This takes me back to the first week of cooking class.
Yup
Thank You Matt everyone have a good weekend!
You too!
Foundation of *FRENCH* cooking. Fixed it.
Clearly the French Invented Cooking! (sarcasm)
It's also used in Italian cuisine where it's called soffrito.
It’s also in Spanish
Is "foundation of western cooking" okay for everyone here? 😅
Well every culture in the western hemisphere usually has its own version of this, but pointing that out is fair.
Good tips, thanks!
You have a beautiful Damascus knife! Who made it?
Thank you Matt
Sure thing!
I am so envious of that knife. It’s the perfect geometry, the perfect size, the handle is beautiful. And that steel pattern is gorgeous.
Change Celery to Ginger, you basically have the Filipino ver of the Mirepoix.
Thanks matt in India and pakistan we can ginger turmeric and garlic
If its a seafood dish I use fennel instead of celery.
But for Asian regions the mirepoix is different 😉
In Louisiana we use trinity.
Always
My understanding is that it's 2 parts onion, 1 part carrot, 1 part celery. In other words you need twice as much onion in your thumbnail to really call it mirepoix.
The all time biggest waste of parchment paper
You can “waste” other resources like soap and water, and a paper towel to dry if you’d like.
@@acooknamedMatt you can literally just do it right on the cutting board and wipe up the mess with a towel, I’d do the same in a restaurant. I only use parchment if it’s something super messy like seeding peppers that were in oil, then it’s ok to spend someone else’s money