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Discussing the Term for Onions, Carrots, and Celery in Stock Making
Hey Husks, I've a question about cooking.
Of course! I'm here to help. What's your question?
What are onions, carrots, and celery called when used in making stock?
Together, onions, carrots, and celery are often called a 'mirepoix' when used in making stock. They form the aromatic base for many dishes, especially in French cuisine.
Interesting! Do I always need to use those three in the same ratios for my stock?
Traditionally for mirepoix, the ratio is 2 parts onions, 1 part carrots, and 1 part celery by volume. However, you can adjust based on what you have available or to suit your personal preference in taste.
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