Monday, March 29, 2010

Basics: Mire Poix

I can't stress how much I use mire poix in my cooking. I use it to make stocks, soups, cooking meats, and sauces. This is an essential to any western style cooking. It's as important as having a TI-83 for my structural analysis final exam.

Mire Poix

Small dice of 2 parts onions, one part carrot and celery

Usually take some butter and saute to form a base.

1 comment:

  1. It's usually 2 parts onions to 1 part each carrot and celery