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post #31 of 42
7/18/10 at 11:25pm
Quote:
Originally Posted by Tench View Post
Celery is unneccesary for a mirepoix

lolwut. No, that's incorrect. By definition, celery is a part of mirepoix. Whether you value the flavor it adds or whether you use it or not is your own personal choice.
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post #32 of 42
7/18/10 at 11:54pm
Thread Starter 
i read a recipe which said you can substitute it for something else celery like (celeraic perhaps?)

edit: never mind, just read they are the same plant.
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post #33 of 42
7/19/10 at 2:40am
Quote:
Originally Posted by Tench View Post
Celery is unneccesary for a mirepoix

Typically it is the carrot that is substituted... turnips or mushrooms in a white sauce.. peppers of some kind in west indies cooking.
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post #34 of 42
7/19/10 at 6:14pm
somebody wrote a book about this several years ago. their idea was exploring different cuisines by their "holy trinity". french is onion, carrot, celery; spanish is garlic, tomato, pepper, italian is onion, garlic, tomato, chinese is green onion, garlic, ginger (all of these are from my increasingly shaky memory). it's an interesting conceit though i'm not sure how well it holds up to close examination. in Spanish, the mirepoix equivalent is sofrito (and in italian it's soffrito). you can omit celery in mirepoix if you want, but technically it's no longer a mirepoix ... which doesn't mean it's bad.
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post #35 of 42
7/20/10 at 1:06am
Quote:
Originally Posted by kwilkinson View Post
lolwut. No, that's incorrect. By definition, celery is a part of mirepoix. Whether you value the flavor it adds or whether you use it or not is your own personal choice.

lolwut yourself. I am surprised you have so little knowledge about your stock in trade. I said "celery is uneccesary" which is correct. Have a look at Gouffe's book (heard of him?) - no celery. Celery was not a common component of mirepoix until the 1970s. Celery is common but not "by definition, part of mirepoix".
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post #36 of 42
7/20/10 at 1:15am
Quote:
Originally Posted by Tench View Post
lolwut yourself. I am surprised you have so little knowledge about your stock in trade. I said "celery is uneccesary" which is correct. Have a look at Gouffe's book (heard of him?) - no celery. Celery was not a common component of mirepoix until the 1970s. Celery is common but not "by definition, part of mirepoix".

Run that by Escoffier.
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post #37 of 42
7/20/10 at 1:21am
Quote:
Originally Posted by Tench View Post
lolwut yourself. I am surprised you have so little knowledge about your stock in trade. I said "celery is uneccesary" which is correct. Have a look at Gouffe's book (heard of him?) - no celery. Celery was not a common component of mirepoix until the 1970s. Celery is common but not "by definition, part of mirepoix".
You, sir, are silly. And these three geniuses are correct:
Quote:
Originally Posted by foodguy View Post
you can omit celery in mirepoix if you want, but technically it's no longer a mirepoix ... which doesn't mean it's bad.

Quote:
Originally Posted by kwilkinson View Post
lolwut. No, that's incorrect. By definition, celery is a part of mirepoix. Whether you value the flavor it adds or whether you use it or not is your own personal choice.

Quote:
Originally Posted by iammatt View Post
Run that by Escoffier.
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post #38 of 42
7/20/10 at 1:31am
Quote:
Originally Posted by iammatt View Post
Run that by Escoffier.

Perhaps I should have said it was not common in published recipes before the 1970s.

I have already conceded that celery is common. One recipe for mirepoix from a recognized authority on french cuisine is all I require to show that celery is unecessary.
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post #39 of 42
7/20/10 at 3:01am
Quote:
Originally Posted by Tench View Post
lolwut yourself. I am surprised you have so little knowledge about your stock in trade. I said "celery is uneccesary" which is correct. Have a look at Gouffe's book (heard of him?) - no celery. Celery was not a common component of mirepoix until the 1970s. Celery is common but not "by definition, part of mirepoix".

wtf are you talking about? Do you know who Escoffier is? Do you know when he wrote his book?

God even Julia Child's book would tell you you're wrong and that predates 1970.
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post #40 of 42
7/20/10 at 7:30am
Quote:
Originally Posted by SField View Post
wtf are you talking about? Do you know who Escoffier is? Do you know when he wrote his book?

God even Julia Child's book would tell you you're wrong and that predates 1970.

Here's a hint, Einstein: when you appeal to authority make sure you know what the authority says

Quote:
Originally Posted by Auguste Escoffier
Pour la Mirepoix: - 50 grammes de carottes, 50 grammes d'oignon, un fragment de thym et de laurier; 3 queues de persil; une petite cuilleree de cognac flambé; 2 décilitres de vin blanc

See any celery in that recipe? BTW Gouffe's recipe is almost identical.
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post #41 of 42
7/20/10 at 10:16am
Quote:
Originally Posted by Tench View Post
Here's a hint, Einstein: when you appeal to authority make sure you know what the authority says



See any celery in that recipe? BTW Gouffe's recipe is almost identical.
322.
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post #42 of 42
7/20/10 at 10:23am
Keller does not use celery in his stocks or sauces. All the other French and Frog-inspired sources I have do.

I nearly always use it but my ratio is more like 1:1:.5 onion:carrot:celery.
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