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March 1, 2013

Cooking & Studying in angliss

Mirepoix-
Definition:
Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. The proportions (by weight) for making mirepoix are 50% onions, 25% carrots and 25% celery

Mirepoix (法文)
是一種蔬菜的組合,紅蘿蔔+芹菜+洋蔥,比例是1:1:2 ,通常用來增添香氣,熬湯或是醬料。至於要怎麼切都好 就看搭配甚麼菜,通常是3cm *3cm 切小丁

http://culinaryarts.about.com/od/glossary/g/mirepoix.htm

Mirepoix-thumb-610xauto-269330

http://www.cbc.ca/bestrecipes/2013/01/mirepoix.html

Gremolata (or gremolada) is a simple Italian garnish made of minced parsley, lemon zest and garlic.

Typically, gremolata is served alongside (or on top of) osso buco, but it can also be eaten with fish, chicken, steak or stirred into a pot of fresh fettuccine or soup. Parsley can be replaced with mint or cilantro and orange zest may be substituted for lemon.

Gremolata
是一種最後擺盤裝飾的蔬菜組合,通常是帕西里+檸檬皮+蒜頭切碎末,適合肉或魚料理

http://www.cookthink.com/reference/54/What_is_gremolata

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Mirepoix can use in sauce of  Braising Osso Bucco

gremolata can garnish the Braising Osso Bucco as well

這兩種都可以用在燉牛膝這道菜上Mirepoix 跟牛膝一起燉醬汁
gremolata最後盛盤時灑上

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