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 Übersetzung für 'mirepoix' von Englisch nach Deutsch
NOUN   mirepoix | -
gastr.
mirepoix
Röstgemüse {n}
13
gastr.
mirepoix
Wurzelzeug {n} [Mirepoix]
gastr.
mirepoix
Wurzelwerk {n} [Mirepoix]
gastr.
mirepoix
Suppengrün {n} [Mirepoix]
gastr.
mirepoix
Suppengemüse {n} [Mirepoix]
gastr.
mirepoix
Suppenkraut {n} [regional] [Suppengrün]
gastr.
mirepoix
Mirepoix {n} [auch {f}] [fachspr.] [Wurzelzeug, Wurzelwerk]
7 Übersetzungen
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  • Mirepoix {n} [auch {f}] [fachspr.] [Wurzelzeug, Wurzelwerk] = mirepoix
  • Mirepoix {n} [Röstgemüse, hier für die kreolische / Cajun-Küche] = holy trinity [Am.] [hum.] [onions, bell peppers, and celery] [Cajun and Louisiana Creole regional cuisines]
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Anwendungsbeispiele Englisch
  • Considered an essential and even "sacred" cooking technique in the region, the combination of these three ingredients sauteed in oil is analogous to similar concepts such as the holy trinity of Cajun and Creole cooking in the United States, sofrito used in the Spanish-speaking world, soffritto in Italy, and the mirepoix of France.
  • His "chef de cuisine" established the sautéed three vegetables that served as a basis for his culinary art, as a "mirepoix" in honor of his patron.
  • Together with onion and celery, carrots are one of the primary vegetables used in a "mirepoix" to make various broths.
  • Braised fish in previously stewed and grated mirepoix with onion used to be called gefilte fish.
  • Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix and sometimes browned flour, stock and wine are added.

  • It is made of a cooked mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with black pepper.
  • This combination is often called the "holy trinity" of Chinese cooking, much like the mirepoix (celery, onions, and carrots) in French cuisine or the holy trinity in Cajun cuisine.
  • In cooking, a matignon is a mirepoix in which the ingredients are minced rather than diced, and more flavorings added.
  • Lemon chicken in Italy (" [...] ") and Greece (...) consists of a whole chicken pan-roasted with white wine, lemon juice, fresh thyme and mirepoix.
  • A mirepoix ([...]; [...]) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning.

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