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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below). | 2. Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds). | 3. Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced. | 4. Beef: stock in about 15-20 hours. | 5. Pork: stock in about 12-15 hours. | 6. Chicken: stock in about 5-7 hours. | 7. Vegetable: stock in about 2-4 hours. | 8. Fish: stock in about 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2		chopped	32.0	7.472	0.88	0.08
carrot	1/4		chopped peeled	13.12	3.0656	0.2976	0.0768
celery	1/4		chopped	4.04	0.7499	0.1742	0.0429

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.