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| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
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#1
10-11-2005, 05:59 PM
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 Meripoix.... What is it? Ok, I have recently been promoted to "trainee chef" from "kitchen porter." I'm pretty happy about this as I want to be a chef, but atm I'm having to learn lost of things at once and already am confident at making Starters for our "Ala Carte" menu, getting the sides for the mains, making desserts, bar food and roomservice... But all that aside I was wondering if someone could help me by telling me what Meripoix is and what it is used for. If someone could that would be a great help. Thanks in advance. KivE      |
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#3
10-11-2005, 06:37 PM
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| When spelled correctly, "mirepoix", you can find a lot of existing info online, so this should point you in the right direction: All about a mirepoix. |
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#4
10-11-2005, 06:43 PM
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| Remember 1 part onion to 1/2 part carrot and 1/2 part celery. The thickness that you cut it is dependant on the length of cooking time.
__________________ WWW.diablos-hockey.com "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP |
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