The Culinary ‘X’ Factor

Picture of mirepoixOne of the first skills a professional chef will learn is the production of ‘Mirepoix’.

It’s correctly pronounced ‘meer-pwa’ because the ‘x’ is silent. I can’t help but smile when someone pronounces it ‘miri-pocks’.

Mirepoix is a French term used to describe a mixture of aromatic vegetables which impart their flavour into stocks, sauces, stews or braises.

Vegetables, such as onions, carrots and celery are roughly cut up and slowly cooked into a recipe to improve its flavour. They are often strained out and discarded prior to serving the dish.

However, there is also a myriad of other aromatics that may sometimes find their way into a Mirepoix, such as leeks, garlic, ginger, tomato and mushrooms. Ultimately it’s the desired flavour profile that dictates which aromatic vegetables are chosen.

The cooking time also plays a role in the size of the mirepoix. A smaller cut of mirepoix will impart its flavour faster in a dish that requires shorter cooking time (e.g. braises) and a larger cut is less likely to disintegrate over a longer cooking time (e.g. beef stock).

Also, the colour of the mirepoix is important. A white stock or sauce wouldn’t contain any carrots or dark green celery, whereas brown gravy would.

Mirepoix provides an important depth of flavour to savoury dishes – and I consider it the culinary ‘X’ Factor in any recipe.

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2 Responses to The Culinary ‘X’ Factor

  1. Useful info – also worth noting that many countries have their own versions of the Mirepoix – “Soffritto” in Italy; generally containing red onion, carrot and celery – sometimes with garlic – and sauteed until beginning to brown. In Spanish cooking, the similarly named “Sofrito” is often used as a base (onions, celery, garlic and pepper) again sauteed in olive oil rather than the French way using butter. The addition of a Bouquet garni is also common. Next time you make a sauce or a casserole, why not give it a go – it will add a definite depth to your cooking. http://europa-cafe.com/ cheers, Jai.

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