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Hi, my name is Karl James owner of Creolesoul Catering located in Round Rock, TX. On behalf
of Expert Village I'm here to show you a steak and creole gravy recipe. Now we are going
to look at our carrot and this basically is the final piece for our mirepoix. Most of
the other recipes I know that I done on this site I basically used trinity which once again
bell pepper, onions, celery trinity. So bell pepper, onion, carrot mirepoix I'm basically
cutting it in half then just slicing it lengthwise. Put that together and dice it, the thing about
the carrot is I am dicing this kind of small because carrots will take longer to cook.
Once we put that mirepoix plus into our pot. We do want those carrots to cook at the same
rate as everything else. So we got our carrots cut, I like carrots. We got our carrots cut
and we are ready to move on to our next step.