Mirepoix is a combination of onions, carrots and celery or other aromatics that provides a distinct aroma to a dish. The measurement of ingredients for mirepoix is 50% onions, 25% carrots and 25% celery.
Deglazing is the process of adding liquid to a pan (after the main item has been removed) and swirling it to loosen up the browned bits (also known as “fond”). This liquid becomes the base of the sauce used for the dish.
A French term meaning “putting in place,” mise en place refers to preparing and gathering all the necessary ingredients (measured out and placed in individual bowls), equipment and utensils for cooking a dish before you begin making it. This also includes knowledge of the ingredients and recipe. Mise en place will help save you time in the kitchen if preparing numerous dishes (entrees, hors d’oeuvres, etc.) or even just one dish.
Did You Know...
White hens lay white eggs. Brown hens lay brown eggs. There is no taste difference between the two colors of eggs.