I'm interested in the techniques and dishes that chefs use finely diced veggies for. Mirepoix, soffrito, whatever else you call it. Which vegetables are useful? How finely do you dice them? Which knife techniques do you use? Is there a progression of veggies that works well? How do you cook them? What sort of flavours do you aim for? What sort of sort of dishes do you use them in?
Yes, I have my own answers to these Qns but I wanted to get a pro's take on it, as I suspect that I have the "nursery rhyme" version and have a lot to learn.
Thanks in advance for you wisdom.
Yes, I have my own answers to these Qns but I wanted to get a pro's take on it, as I suspect that I have the "nursery rhyme" version and have a lot to learn.
Thanks in advance for you wisdom.