Fine dice for a quick-cooking sauce.

The size you cut the individual components of a flavor mixture depends on how long the mixture will cook and if it will be pureed. The French make a big deal out of demanding that a classic mirepoix (Mirepoix is the French name for a pureed. The French make a big deal out of demanding that a classic mirepoix (Mirepoix is the French name for a combination of onions, carrots and celery) be cut into very tiny dice —a handy way of torturing beginning culinary students. But there's actually a sound reason for chopping mirepoix into small pieces for a quick-cooking dish: the smaller pieces will release their flavor more quickly during the short cooking time. On the other hand, mirepoix for a pot of long-simmering stock can consist of very large pieces of vegetables—onions cut in half, whole celery ribs, and carrots in chunks.
Any other Idea?

shagufta wrote:
> Hi I am new to the community looking for great tips for cooking.

Welcome You'd have to give us more information. What do you like to
eat? Are you a vegan, vegetarian or carnivore? Do you have specific
questions? A recipe you need help with? At any rate, just read through the
posts and if something stands out and you aren't sure about it just ask.

Jill

"shagufta" > wrote in message
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>
> Hi I am new to the community looking for great tips for cooking.
>
Hi! What do you like to cook?

"shagufta" > wrote in message
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>
> Hi I am new to the community looking for great tips for cooking.
>
>
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> --
> shagufta

try lurking for a while and then present your question again.