Re: Batch of Mirepoix

In article <slrnvr9cei.3gbsi.fos@ma.sdf.org>, fos@sdf.org
says...

 
20 quart stock pot. veggies and cold water added to fill 1 inch
from the top. after bringing it to a simmer it took 1 hour for
the vegetables to "cook down" or "reduce" (there has to be a
proper culinary term for that and i can't find it) and give up
their juices. let it simmer another 30 minutes. removed solids,
strained,
 

  What you made is vegetable stock. You threw away the
mirepoix.

  Mirepoix is onions/ celery/carrots slowly cooked down
over gentle heat with a little oil or butter. No water or
liquid. The end product is  the vegetables.

  Janet UK