Guest guest Posted January 18, 2003 Report Share Posted January 18, 2003 Mirapois is a french term for the three basic tenets of soups and gravies: carrots, onions, celery. There are variances on the mirapois based on region, but that is the standard. You add the carrots first because they are the densest matter; they take longest to soften. Of course, a slow cooked dish will often give enough time so that it's of no real difference. Im no expert chef but i have been cooking in the restaurant industry for about 8 years; if you have any questions I would be glad to help out. I was fortunate enough to work closely with some amazing chefs in some fine dining atmospheres, so I feel obligated to pass on what they gave to me:) --- " dawn <skgpeace " <skgpeace wrote: > I don't know what a mirapois is, but thank you so > very much!! I am > smelling this " soup " and wondering if it's going to > be a wash... > wish me luck!!! > -dawn > , keith > graves > <sleepingtao> wrote: > > Hmmm.. you should always add carrots first from > your > > mirapois anyways, so dont worry about it:) > > > > Im assuming by the 6c broth you are making a thick > > stew, if it's gonna cook a long time that will be > > absorbed and reduce some. > > > > As for spices, I do't know how exotic you like it, > so > > you could go with a tried and true staple: > > > > 3-4 big bay leaves > > basil > > thyme > > oregano > > some chili flakes > > salt pepper > > (take or leave what you do or dont like) > > > > If you want to get experimental, tryadding some > curry, > > a little bit at a time, every few mnutes then > tasting, > > just until it gives a slight hint to the soup. > Curries > > are different but fun when you lose your fear of > them. > > > > Conversely, if you hadnt added the broth (or it > > evaporates) you have got a great recipe for some > nice > > chili there, just add diced tomatoes, a little > tomato > > paste, some tomato sauce, some chili powder etc > and > > your laughing... dont forget the red kidney beans > > though:: > > > > > > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2003 Report Share Posted January 18, 2003 hehehe.. yeah or i could just read all of my email before replying and let lady sappho explain:D --- keith graves <sleepingtao wrote: > Mirapois is a french term for the three basic tenets > of soups and gravies: carrots, onions, celery. There > are variances on the mirapois based on region, but > that is the standard. You add the carrots first > because they are the densest matter; they take > longest > to soften. Of course, a slow cooked dish will often > give enough time so that it's of no real difference. > > Im no expert chef but i have been cooking in the > restaurant industry for about 8 years; if you have > any > questions I would be glad to help out. I was > fortunate > enough to work closely with some amazing chefs in > some > fine dining atmospheres, so I feel obligated to pass > on what they gave to me:) > > --- " dawn <skgpeace " <skgpeace > wrote: > > I don't know what a mirapois is, but thank you so > > very much!! I am > > smelling this " soup " and wondering if it's going > to > > be a wash... > > wish me luck!!! > > -dawn > > , keith > > graves > > <sleepingtao> wrote: > > > Hmmm.. you should always add carrots first from > > your > > > mirapois anyways, so dont worry about it:) > > > > > > Im assuming by the 6c broth you are making a > thick > > > stew, if it's gonna cook a long time that will > be > > > absorbed and reduce some. > > > > > > As for spices, I do't know how exotic you like > it, > > so > > > you could go with a tried and true staple: > > > > > > 3-4 big bay leaves > > > basil > > > thyme > > > oregano > > > some chili flakes > > > salt pepper > > > (take or leave what you do or dont like) > > > > > > If you want to get experimental, tryadding some > > curry, > > > a little bit at a time, every few mnutes then > > tasting, > > > just until it gives a slight hint to the soup. > > Curries > > > are different but fun when you lose your fear of > > them. > > > > > > Conversely, if you hadnt added the broth (or it > > > evaporates) you have got a great recipe for some > > nice > > > chili there, just add diced tomatoes, a little > > tomato > > > paste, some tomato sauce, some chili powder etc > > and > > > your laughing... dont forget the red kidney > beans > > > though:: > > > > > > > > > > > > > > > Mail Plus - Powerful. Affordable. Sign up > now. > http://mailplus. > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2003 Report Share Posted January 18, 2003 I just love that word. I learned it by watching Emeril...Never knew how to spell it but I loved saying it, made me sound like a professional chef;) Warmly, Allison --- keith graves <sleepingtao wrote: > Mirapois is a french term for the three basic tenets > of soups and gravies: carrots, onions, celery. There > are variances on the mirapois based on region, but > that is the standard. You add the carrots first > because they are the densest matter; they take > longest > to soften. Of course, a slow cooked dish will often > give enough time so that it's of no real difference. > > Im no expert chef but i have been cooking in the > restaurant industry for about 8 years; if you have > any > questions I would be glad to help out. I was > fortunate > enough to work closely with some amazing chefs in > some > fine dining atmospheres, so I feel obligated to pass > on what they gave to me:) > > --- " dawn <skgpeace " <skgpeace > wrote: > > I don't know what a mirapois is, but thank you so > > very much!! I am > > smelling this " soup " and wondering if it's going > to > > be a wash... > > wish me luck!!! > > -dawn > > , keith > > graves > > <sleepingtao> wrote: > > > Hmmm.. you should always add carrots first from > > your > > > mirapois anyways, so dont worry about it:) > > > > > > Im assuming by the 6c broth you are making a > thick > > > stew, if it's gonna cook a long time that will > be > > > absorbed and reduce some. > > > > > > As for spices, I do't know how exotic you like > it, > > so > > > you could go with a tried and true staple: > > > > > > 3-4 big bay leaves > > > basil > > > thyme > > > oregano > > > some chili flakes > > > salt pepper > > > (take or leave what you do or dont like) > > > > > > If you want to get experimental, tryadding some > > curry, > > > a little bit at a time, every few mnutes then > > tasting, > > > just until it gives a slight hint to the soup. > > Curries > > > are different but fun when you lose your fear of > > them. > > > > > > Conversely, if you hadnt added the broth (or it > > > evaporates) you have got a great recipe for some > > nice > > > chili there, just add diced tomatoes, a little > > tomato > > > paste, some tomato sauce, some chili powder etc > > and > > > your laughing... dont forget the red kidney > beans > > > though:: > > > > > > > > > > > > > > > Mail Plus - Powerful. Affordable. Sign up > now. > http://mailplus. > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2003 Report Share Posted January 18, 2003 , keith graves <sleepingtao> wrote: > hehehe.. yeah or i could just read all of my email > before replying and let lady sappho explain:D > > > --- keith graves <sleepingtao> wrote: > > Mirapois is a french term for the three basic tenets > > of soups and gravies: carrots, onions, celery. There > > are variances on the mirapois based on region, but > > that is the standard. You add the carrots first > > because they are the densest matter; they take > > longest > > to soften. Of course, a slow cooked dish will often > > give enough time so that it's of no real difference. > > > > Im no expert chef but i have been cooking in the > > restaurant industry for about 8 years; if you have > > any > > questions I would be glad to help out. I was > > fortunate > > enough to work closely with some amazing chefs in > > some > > fine dining atmospheres, so I feel obligated to pass > > on what they gave to me:) Let me tell you: As far as my soup is concerned, you are the most master of chefs! I thought it was excellent, although the kids didn't like it (go figure). I added some of everything you suggested (and more-- couldn't stop once I got going!) > > > > 3-4 big bay leaves > > > > basil > > > > thyme > > > > oregano > > > > some chili flakes > > > > salt pepper > > > > (take or leave what you do or dont like) > > > > My four-year old picked out the TVP and ate only that! (I guess that means it is a success) Well, here's to left-overs and throwing them all together! -dawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2003 Report Share Posted January 19, 2003 On Sat, 18 Jan 2003 16:18:05 -0800 (PST), you wrote: >I just love that word. I learned it by watching >Emeril...Never knew how to spell it but I loved saying >it, made me sound like a professional chef;) Mirepoix. Pat -- Pat Meadows CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2003 Report Share Posted January 19, 2003 Nonsense! You gave extra information I missed, after all (putting the carrots in first) - anyway, I would rather see half a dozen posts about the same thing than a question go unanswered at all *laugh*. Lee-Gwen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2003 Report Share Posted January 19, 2003 Now this is the correct spelling? Thank you! I am going to be writing this word a lot in my little homemade cookbook. Warmly, Allison --- Pat Meadows <pat wrote: > On Sat, 18 Jan 2003 16:18:05 -0800 (PST), you wrote: > > >I just love that word. I learned it by watching > >Emeril...Never knew how to spell it but I loved > saying > >it, made me sound like a professional chef;) > > Mirepoix. > > Pat > -- > Pat Meadows > > CLICK DAILY TO FEED THE HUNGRY > United States: http://www.stopthehunger.com/ > International: http://www.thehungersite.com/ > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2003 Report Share Posted January 19, 2003 Bravo to you, Dawn. The joys of soup-making. ~ P_T ~ Speech is conveniently located midway between thought and action, where it often substitutes for both. -John Andrew Holmes ~~~~~*~~~~*~~~~~*~~~~*~~~~~*~~~~*~~~~~~~~~~~~~~~~~~~~~~> , " dawn <skgpeace> " < skgpeace> wrote: Let me tell you: As far as my soup is concerned, you are the most > master of chefs! I thought it was excellent, although the kids > didn't like it (go figure). I added some of everything you suggested > (and more-- couldn't stop once I got going!) Well, here's to left-overs and throwing them all together! > -dawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2003 Report Share Posted January 19, 2003 , " Lady Sappho " <ladysappho@a...> wrote: > Nonsense! You gave extra information I missed, after all (putting the > carrots in first) - anyway, I would rather see half a dozen posts about the > same thing than a question go unanswered at all *laugh*. > > Lee-Gwen You are so right! Especially when such a good soup is at stake!!! -dawn Quote Link to comment Share on other sites More sharing options...
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