Guest guest Posted January 18, 2003 Report 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
Guest guest Posted January 18, 2003 Report 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
Guest guest Posted January 18, 2003 Report 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
Guest guest Posted January 18, 2003 Report 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
Guest guest Posted January 19, 2003 Report 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
Guest guest Posted January 19, 2003 Report 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
Guest guest Posted January 19, 2003 Report 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
Guest guest Posted January 19, 2003 Report 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
Guest guest Posted January 19, 2003 Report 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
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