I am upstairs and the odor from the Crockpot full of short ribs braising in
red wine & broth is delightful as it wafts throughout the house. There is a
marked sweetness which I believe comes from the sautéed onion celery &
carrot.


I really find the old standard of using a Mirepoix as a base under the meat
when braising adds a great depth of flavor. The only downside is the need to
compensate for the sweetness when making a gravy or sauce

Do you still use it?


--
Dimitri

Soon

http://kitchenguide.wordpress.com.

Dimitri wrote:
>
> I am upstairs and the odor from the Crockpot full of short ribs braising in
> red wine & broth is delightful as it wafts throughout the house. There is a
> marked sweetness which I believe comes from the sautéed onion celery &
> carrot.
>
> I really find the old standard of using a Mirepoix as a base under the meat
> when braising adds a great depth of flavor. The only downside is the need to
> compensate for the sweetness when making a gravy or sauce
>
> Do you still use it?
>
> --
> Dimitri


Yes! No reason not to use it. If there's enough onion and celery, the
carrot sweetness is minimised.

Dimitri wrote:
> I am upstairs and the odor from the Crockpot full of short ribs braising
> in red wine & broth is delightful as it wafts throughout the house.
> There is a marked sweetness which I believe comes from the sautéed onion
> celery & carrot.
>
>
> I really find the old standard of using a Mirepoix as a base under the
> meat when braising adds a great depth of flavor. The only downside is
> the need to compensate for the sweetness when making a gravy or sauce
>
> Do you still use it?
>
>


More often onion, celery, and garlic rather than carrot. You're right
about the sweetness but if you don't put the carrot in you don't have to
compensate for it.

gloria p

In article >,
"Dimitri" > wrote:

> I am upstairs and the odor from the Crockpot full of short ribs braising in
> red wine & broth is delightful as it wafts throughout the house. There is a
> marked sweetness which I believe comes from the sautéed onion celery &
> carrot.
>
>
> I really find the old standard of using a Mirepoix as a base under the meat
> when braising adds a great depth of flavor. The only downside is the need to
> compensate for the sweetness when making a gravy or sauce
>
> Do you still use it?

Always.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
"Dimitri" > wrote:

> I am upstairs and the odor

Aroma, D, aroma. "-)

> from the Crockpot full of short ribs braising in
> red wine & broth is delightful as it wafts throughout the house. There is a
> marked sweetness which I believe comes from the sautéed onion celery &
> carrot.
>
>
> I really find the old standard of using a Mirepoix as a base under the meat
> when braising adds a great depth of flavor. The only downside is the need to
> compensate for the sweetness when making a gravy or sauce
>
> Do you still use it?

I didn't get that memo.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

Dimitri wrote:
> I am upstairs and the odor from the Crockpot full of short ribs braising
> in red wine & broth is delightful as it wafts throughout the house.
> There is a marked sweetness which I believe comes from the sautéed onion
> celery & carrot.
>
>
> I really find the old standard of using a Mirepoix as a base under the
> meat when braising adds a great depth of flavor. The only downside is
> the need to compensate for the sweetness when making a gravy or sauce
>
> Do you still use it?
>
I often use mirepoix when braising lamb shanks, which is one of my
standby dishes lately. I guess the carrots add sweetness, but so does
the lamb so some acid is needed anyway.

Dean

On Mon, 29 Mar 2010 17:24:09 -0700, Arri London >
wrote:

>
>Yes! No reason not to use it. If there's enough onion and celery, the
>carrot sweetness is minimised.

I can't remember the last time I had a sweet carrot. They seem to be
bland these days. (Of course, this may be due to my age.)

Barry in Indy

Dimitri wrote:

> I really find the old standard of using a Mirepoix as a base under
> the meat when braising adds a great depth of flavor. The only
> downside is the need to compensate for the sweetness when making a
> gravy or sauce
> Do you still use it?

Yes, and sometimes vary it: less carrot if I don't want sweetness, less
celery if I want it's scent to be limited. I make it even without carrots,
sometimes, but then it's no more a mirepoix, I fear. Just "soffritto".
--
Vilco
Don't think pink: drink rosè

Barry in Indy wrote:
>
> On Mon, 29 Mar 2010 17:24:09 -0700, Arri London >
> wrote:
>
> >
> >Yes! No reason not to use it. If there's enough onion and celery, the
> >carrot sweetness is minimised.
>
> I can't remember the last time I had a sweet carrot. They seem to be
> bland these days. (Of course, this may be due to my age.)
>
> Barry in Indy

For something like a mirepoix, we tend to use the larger carrots. They
aren't ever sweet anyway.
Try the thinner, less woody carrots. Those *can* be very sweet.

Barry in Indy wrote:
> On Mon, 29 Mar 2010 17:24:09 -0700, Arri London >
> wrote:
>
>> Yes! No reason not to use it. If there's enough onion and celery, the
>> carrot sweetness is minimised.
>
> I can't remember the last time I had a sweet carrot. They seem to be
> bland these days. (Of course, this may be due to my age.)
>
> Barry in Indy


We grew carrots in our small garden for the first time in a long time
last summer because we knew our young grandson would enjoy harvesting
them. He brought the first one into the house to wash off the dirt,
took a bit and said "Is that what carrots are SUPPOSED to taste like?"

It was much sweeter than typical grocery store carrots.

gloria p