My understanding is that it's 2 parts onion, 1 part carrot, 1 part celery. In other words you need twice as much onion in your thumbnail to really call it mirepoix.
@@acooknamedMatt you can literally just do it right on the cutting board and wipe up the mess with a towel, I’d do the same in a restaurant. I only use parchment if it’s something super messy like seeding peppers that were in oil, then it’s ok to spend someone else’s money
Foundation of *FRENCH* cooking. Fixed it.
Clearly the French Invented Cooking! (sarcasm)
It's also used in Italian cuisine where it's called soffrito.
It’s also in Spanish
Thank you mat! In mexico we call it “recaudo” which is onion, tomatoes and cilantro.
I am so envious of that knife. It’s the perfect geometry, the perfect size, the handle is beautiful. And that steel pattern is gorgeous.
Thank you Matt 🫡
Great technique. Thanks for sharing
Thanks for watching!
Good tips, thanks!
You have a beautiful Damascus knife! Who made it?
Thank You Matt everyone have a good weekend!
You too!
This takes me back to the first week of cooking class.
Yup
Thank you Matt
Sure thing!
Thanks matt in India and pakistan we can ginger turmeric and garlic
Change Celery to Ginger, you basically have the Filipino ver of the Mirepoix.
If its a seafood dish I use fennel instead of celery.
In Louisiana we use trinity.
Always
My understanding is that it's 2 parts onion, 1 part carrot, 1 part celery. In other words you need twice as much onion in your thumbnail to really call it mirepoix.
The all time biggest waste of parchment paper
You can “waste” other resources like soap and water, and a paper towel to dry if you’d like.
@@acooknamedMatt you can literally just do it right on the cutting board and wipe up the mess with a towel, I’d do the same in a restaurant. I only use parchment if it’s something super messy like seeding peppers that were in oil, then it’s ok to spend someone else’s money