Mirepoix & Tomato Pincé

"Mirepoix" is a French culinary term; it is a combination of vegtables used primarily in stock. The use of mirepoix is to impart nutrients, depth and flavour. In some preparations it is used in the final dish, as in poisson à la nage, but usually it is strained out. The ratio of vegtables is (loosely) 50% onions, 25% carrots and 25% celery. The size of the mirepoix is directly related to the cooking time. In brown sauce preparation it is going to be cooked for a very short periode of time therefore we need a very small cut; say about ½ an inch cubes. As a counter point, the mirepoix used for veal stock, which simmers about 8 hours, the vegtables might be cut at 1 ½ inches.

Tomato pincé used in brown sauce is loosely any tomato product used to impart depth and colour; adding richness. The tomatos acidity is often utilized as well; it helps bring out the flavours and balances. In the industry tomato paste is commonly used.