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Raw Ingredient and Mise en Place porn thread. - Page 192

post #2866 of 3568



post #2867 of 3568
sooooo cute!
post #2868 of 3568
I know!
post #2869 of 3568
That's a lot of work, though. I do four regular sized ones and I am sick of it.
post #2870 of 3568


The first one to tell me that I should've cut more carefully gets a signed "fuck you too" e-card from me. This literally took me 1.5 hours with a filet knife to cut and clean (15 long and thin carrots, 10 stalks of celery, (4 onions))... shog[1].gif
post #2871 of 3568
Why do you need so much mirepoix?
post #2872 of 3568
One big batch of bolognese. I expect dinner to be ready at 10-11pm. (6pm now) Might take a lot longer though because of the huge proportions and "just" 28cm Staub cocotte. Will take quite a long time to evaporate 750 ml of milk and 750ml of white wine by simmering. Whatever, maybe I'll eat it tomorrow (and for the rest of the week, lol).
post #2873 of 3568
b,

here's the thing. If that's mirepoix and will not be visible in a finished dish, then it looks fine. But it should not take 1.5 hours. Esp. the oinion should go very quick.

Also, why a filet knife??
post #2874 of 3568
Just moved out, lack of knifes. Will order a Forschner chef knife tomorrow. (and maybe some Japanese ones later, not sure yet)
I know, but I actually hurried. Especially the carrots (so long, so thin) and celery took a long time -- washing, peeling, chopping. The onions maybe took 5-7 minutes (because it's not really comfy with a filet knife).
post #2875 of 3568
Celery is relatively easy if you don't care how it looks. Wash, peel, smash to level out the "U" then do one or two parallel w/board lengthwise slices, then julienne & chop.

When I have to do a huge mass of mirepoix, I go out of my way to buy really big mutant carrots. Makes it much easier.
post #2876 of 3568
I half the celery in the middle and peel a good amount of the skin (inside the U) away.

The carrots were the only fresh ones. They had bigger ones, but they were "old ones". Carrots, I peel, then half them lengthwise. Sometimes I cut them in half in the middle if they're too long. Then I make some horizontal slices, depending on the thickness 0-3. Then lengthwise thin slices ("vertical"), and then I chop. I don't know whether there's really something to do wrong, but maybe you've got an even better technique.
post #2877 of 3568
post #2878 of 3568
I bought a book on the principles of mise en place by Dominique Corby. Really good book, it shows pretty much all of the ways you can break down each vegetable.
post #2879 of 3568
MGM consider Trying out Masterchef 2013?
post #2880 of 3568
Quote:
Originally Posted by Manton View Post

b,
here's the thing. If that's mirepoix and will not be visible in a finished dish, then it looks fine. But it should not take 1.5 hours. Esp. the oinion should go very quick.
i'd go a step further and say that's way overdone for a bolognese. all of those vegetables are just going to melt into the sauce after all that cooking. chopped is not only fine, it's what's been used in bologna for the last 100 years or so. unless, of course, you mainly wanted it for the exercise (and the picture to post in SF ... maybe we ought to have mirepoix circles like shoe circles).
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