Comments on: Making Mirepoix

By: Drew

Drew — Wed, 07 Apr 2010 04:30:00 +0000

Mark, I’ve found that “the typical mirepoix” is a mythological beast only slightly less rare than “the standard simple syrup”. More importantly, it’s not something that most chefs worry too much about measuring.

That’s one of the dirty little secrets about recipes. In professional kitchens they work in whole vegetables. If one onion yields two cups diced, and another yields 1½ cup, then one dish is going to be a little heavier on onion than the next.

In baking, a half-teaspoon can make or break a pastry. But in cooking, you taste and adjust as you go.

By: Mark

Mark — Wed, 07 Apr 2010 02:04:23 +0000

I believe that you wrote the ratio for mirepoix wrong.

I believe that it is typically two parts onion to one part each of celery and carrot.

By: Turkey soup, Take 2 | How To Cook Like Your Grandmother

Turkey soup, Take 2 | How To Cook Like Your Grandmother — Thu, 25 Feb 2010 14:28:48 +0000

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By: Drew

Drew — Wed, 10 Sep 2008 19:38:00 +0000

You’re welcome, Amy. I live to serve … food that is.

By: AmyF

AmyF — Wed, 10 Sep 2008 18:03:00 +0000

Wow! Thanks for this. I just googled mirepoix and came across your super helpful explanation. Wonderful!

By: spencer k

spencer k — Sat, 19 Apr 2008 15:08:00 +0000

you should add how to puree it to someone and also why tell people to throw out the ends, its a mirepoix mostly used for stocks correct so you can save your end pieces and save yourelf some money they still have flavors and your most likely not eating the actualyl vedgtables!