Mirepoix (cuisine) | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-12

This is an audio version of the Wikipedia Article:
Mirepoix (cuisine)


00:01:29 1 History
00:05:05 2 International versions
00:05:15 2.1 German iSuppengrün/i
00:06:24 2.2 Italian isoffritto/i
00:07:12 2.3 Polish iwłoszczyzna/i



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SUMMARY
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A mirepoix ( meer-PWAH; French pronunciation: ​[miʁˈpwa]) is a flavour base made from diced vegetables that are cooked, usually with butter or oil or other fat, for a long time on a low heat without colour or browning. It is not sautéed or otherwise hard cooked because the intention is to sweeten the ingredients rather than caramelise them. It is a long-standing cooking technique in French cuisine. Further cooking, often with the addition of tomato purée, creates a darkened brown mixture called pincage (French: pinçage).
When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common pascal celery or celeriac), with the traditional ratio being 2:1:1, two parts onion, one part carrot, and one part celery. Mirepoix is the flavour base for a wide variety of Western dishes: stocks, soups, stews and sauces.
Similar flavour bases include the Italian soffritto, the Spanish sofrito, refogado/sufrito (braised onions, garlic and tomato) from Portuguese-speaking nations, the German suppengrün (leeks, carrots and celeriac), the Polish włoszczyzna (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French duxelles (mushrooms and often onion or shallot and herbs, reduced to a paste).