Up til now, I have been sloppy with my mirepoix--I couldn't understand why I was using celery, and I HATE HATE HATE cooked carrots. However, in reading a few past threads, I now understand that REAL celery (ie, not from a grocery store) actually has an incredible grassy flavor and provides sodium which was a good alternative to taxed-salt in olden times, and that carrots add sweetness and color.
So, I am going to stop at the farm tomorrow and see if I can't get fresh celery and carrots.
1. The last time I picked up carrots (organic from Wegmans) they weren't sweet at all. Nor were the carrots that I grew myself. How can I ensure that I get sweet carrots? Also, if I chop them super-fine will they really melt away so I don't have to eat them?
2. Can I use the celery leaves in the cheesecloth-wrapped bouquet-garni?
And not related to this thread topic...I have some chocolate mint that smells divine. Would a sprig of it in the bouquet be disgusting in my beef burgundy?
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