A prep cook in Portland mentioned they never salt their mirepoix until the onions are translucent.

I tried it with a beef stew base yesterday, and the onions softened much faster without drawing out moisture, which really deepened the overall flavor in under 30 minutes.

3 comments

3 Comments

grantcooper2mo ago

Man, I've been salting mine right away like a total rookie lol.

milarodriguez2mo ago

My buddy in Austin did the same thing with his chili last week.

rowan3891mo ago

Yeah that Austin style is no joke. I heard some folks down there even throw in a square of dark chocolate at the end, melts right in. Gives it this deep, rich flavor without being sweet. My cousin swears by a splash of coffee too, says it makes the spices pop. Honestly might try both next time I make a pot.