Thursday, January 12, 2012

Knife skills: Mirepoix


This is the first of many videos we took today. Thing is, I kept drinking through the course of it, so I don't have much to say about this other than here's a knife skills primer.

Hilarious drunk bread making is next up.. maybe.. and even more hilarious drunk pasta rolling.

Cheers!

ETA - We're going to try this again when I don't have a cold and when Bitter Sweet can figure out how to work her camera. So, next week?

6 comments:

  1. what I like for stock is the vegetable nasty bits, tomato vines, carrot tops and corn silks

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    1. I'm all for saving scraps.. the thing is you need to be careful about some of them.. broccoli, cabbage, cauliflower, kale, mustard etc scraps aren't so good for stock since they cook out a lot of sulfuric flavors.

      That said, I'll keep those scraps in the cabbage family to blend into a soup I know that will be sulfuric, like broccoli soup or cabbage soup.

      For stock, I keep my onion/shallot, carrot, parsnip, celery and parsley scraps.

      Corn is great, and a neutral flavor, but will also add body. Corn cobs are awesome for vegetable stocks, as are bits of root veg (potato, beet, turnip, celeriac, yams and sweet potatoes), esp since the latter add a lot of "body" to the stock - replacing the dissolved proteins of a meat stock.

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    2. Corn Silk is my latest food experiment, the newest iron chef Zakarian was like "Silks carry a ton of flavor" and I had always ignored them before, but if you are gonna strain anyway, save some silks to experiment with next time.

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    3. Interesting, I bet the husks carry a lot of flavor. I wonder if roasting/drying them might help - I'd be worried that some of that stuff might be too "vegetal"/grassy in their raw form.

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  2. Awesome - I want to see the rest of your stockmaking process.

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    1. More to come. I have to strain, reduce then clarify.

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