hello so welcome to my kitchen I'm Michele Tam of nom nom paleo and as I promised yesterday I'm gonna be doing cooking videos um time every hmm I'm not gonna say everyday because I might not do it every day but if I think it might be something helpful I will shoot a little quick video to show you guys how I make stuff so today a lot of people had requested that I show you guys how to make sofrito which is an Italian mirepoix oh thank you thank you for saying you love my cookbook um Oh someone's here for the very first periscope so basically I'm just gonna do a quick cooking demo about how I prepare mirepoix oh yeah I guess sofrito or an Italian mirepoix which is the basis for Penny delicious recipe by Brad and so all it is is minced onions carrots and celery oh the comments on my face name are you are you looking at it on landscape because if you turn your phone to be portrait I think all the comments should be on the bottom um but then again I'm just experimenting with this periscope thing and I'm experimenting with his landscape so it doesn't work I am sorry I will do this again so sofrito with two F's and two T's cuz with one F and one T it's the Latin American sofrito and that one sometimes has tomato and culantro and bell peppers whereas this one is just onions celery and carrots in the terms of how much there is it should be about 60% onion 20% celery and 20% carrot and the way I do it is it's kind of two of each but you get two big onions because that's gonna be most of it and then two carrots and two things celery so super super simple all you do is you um roughly chop it and then I throw it into my food processor and it's all gonna be minced anyway um but I try to make sure that the chunks professor are about the same time if anything it works all holding vertically but looking at her video and horizontally yes yeah so you I think you guys have to look at this look at the video normally like on portrait view and then I'm going to film it in landscape so that the comments don't cover up whatever I'm just hope so I'm kind of just quickly chopping these I say roughly chopping but I'm still making sure all the onions are about the same size you can kind of choose whatever size you want but of course the bigger chunks the more you're gonna of course when I do that and the carrots and celery I think are a little bit harder at least the carrots are harder than the onions just don't want to have like a bunch of different shaped so now I'm just gonna pulpit as I said hopefully my blade is in there okay oh yeah basically I'm not good put it um I'm not gonna just keep it down because I don't want it to be like push it down that's pretty good I mean what is Michel making I am making Italian mirepoix or sofrito and I'll show you that this is basically onions carrots and celery and then I'm going to saute it low and slow for about an hour it's traditionally in olive oil but I like to do it in ghee and then when I'm done I freeze it and the reason why I'm doing this is because I only have two cubes left so I freeze it in silicone molds and then I throw it into all my braces I make it I throw it into my surprise oh okay don't go crazy all right so here you can see what it looks like it's pretty fine and everything's all about the same size because I made sure that I chopped the vegetables about the same size yes and you cook with it all week that is totally true you can keep it in the fridge if you feel I'm gonna bring you guys over to show you how I'm gonna fry it see like Henry as I said yesterday Henry rigged this really cool little Lego tripod for me oh and thank you for the hearts if you guys like these cooking demos just tap on the screen cuz then I know like this someone said I missed it I'll show you guys in a sec I'll just turn this I'll turn the burner so here's my giant cast-iron skillet it's well loved and really heavy in fact I think this is all I cook with these days I used to have like fancier like all-clad stuff but this is what I use and so I'm going to turn it initially so test Aaron takes a little bit of time to get it warmed up and sometimes while I'm pulsing I will actually have this on someone turn dad's like medium right now it's gonna take a little while to come in and so you don't want to be super skimpy with thee I'm out of oiling putting in what isn't camera capable of doing I don't know if he's pretty capable but he's afraid of spider so I have to kill all the spiders in our house and you can use E you can use coconut oil if you want any coconut oil is a little too strong tasting and a lot of times I'm not making something that I kind of want a lot of coconut flavor so I like a a lot that's probably my favorite cooking fat and you can make it I do have a recipe on my blog and you just google like how to make your DIY G you can buy it I like pure Indian foods I know the tin star mix grave ghee I know there's another one called oMG so there are lots and lots places to buy ghee oh and then locally here there's a whole bunch of you know local ghee makers in the series of Cabiria the kitchen is gorgeous oh thank you we when we bought this place it was uninhabitable like literally it was not inhabitable there was like rats dead rats in our garage and so we had to gut this whole place and we were able to kind of remake the house we wanted to what do you sofrito sofrito is hello series I'm it is the base for all of your favorite delicious dishes but basically it's slow cooked onions celery and care that have been finely diced in the proportions of like 60% onion 20% carrot and 20% salary and then you cook it over low heat and either olive oil or ghee until it's nice and golden you don't want it to burn but you want it to be nice and tender and that actually does take about an hour so this is not gonna be an hour-long scope I'm gonna just show you I'm gonna throw this in and show you and then maybe today I think I'm gonna probably use the sofrito and something I make for dinner tonight and then I can show you the finished thing if I remember but I don't want to promise that because I may forget to do that but the thing with these periscope videos is they're only up for like 24 hours but I I know that if you go to catch that me which is ka TCH Emmy you can still see them after the 24 hours I think you can just look for me at nom nom paleo and then I'm if I get my act together I'm gonna try to upload these on to YouTube on my youtube channel which is Michelle Tam and then you guys can see them forever unless they suck and then I'm not gonna put it up oh and so one trick I learned a long time ago which has been very helpful you know how this blade is really easy to pop out if you just stick your finger underneath and hold on to the blade and when you're priced out believe my cast-iron skillet is nice and hot and you also want to be careful not to puree the vegetables too much or else they will liquefy and then it'll be the vegetables are gonna have steam more so than saute because you want it to kind of simmer in the oil as opposed to steaming in the world and these onions are gonna make me cry and that's why I like to make a big batch of mirepoix once first of frida one so I don't have to deal with I don't have to deal with the tears all right so I did two big onions two carrots to two things two stalks of celery and I'm gonna keep it on medium and then I'm gonna mix it around so that it gets coated in the melted ghee and then I just kind of let it sit and so as I said before because this is cast-iron I have it on like medium but it may have to turn down the temperature once this you know gets heated up because cast-iron retains heat really really well once it gets too hot but it's hard to back down now I'm gonna leave this I'm gonna be stirring it every few minutes how do you store it yeah I just leave it on the counter like I use it so much that I just have them on the counter the unopened ones I also have in my pantry you can keep them in the fridge if your house is too hot but I think like most Indian households just keep it on the counter and it looks silly but they work really well hmm I missed the comment before that so I'm not sure what looks silly can you show us how to make Mayo sure I can show you guys how to make mail but I do by mail a lot these days coz that primal kitchen Mayo is pretty good I keep a on counter zone see I think a lot of it will keep the especially if you use it as quickly as I do like one of these giant things maybe last me three weeks Oh goggles for cutting onions yeah I guess so I'm in already wear goggles when I'm you know at nighttime so I think if I wore them during the day it wouldn't make much of a difference so anyway this is I can hear this bubbling but you just kind of let this go for about an hour like you can go do something fun and then come back and stir it I add a little bit of salt um just because I think everything always needs a tiny bit of salt but you don't want to go crazy with the amount of salt because you don't know what you're gonna end up putting this in oh and son says if he fries an item for 15 minutes before cutting it shouldn't make you cry that is true but I never kind of have the foresight to do that alright it should be simmering and that's about it if you guys have any questions for me that I didn't see or that I didn't answer you can totally just tweet me at nom nom paleo or on Instagram if you put up quite like a comment under any of my pictures I always see those that's about it I hope have a good Friday and let me see if there any last questions Oh what is your brand of a food processor I have an old poison art and I just looked on I wouldn't look the places I look tip for appliance reviews are Cook's Illustrated has really great reviews except it's hidden behind a paywall but if you go to a site called consumer search comm it's like this really awesome aggregate site that takes all the reviews from everywhere including Cook's Illustrated so consumer search comm will totally hook you up with the best reviews and then I always take whatever they review and then I compare it to what amazon says cuz the Amazon most recent because someone will say oh my gosh I bought this and it totally stink and it'll be a review from two days ago and if you see that a bunch of recent ones all say they stink then I normally do that but kind of someone said something about my iPhone I don't know what that question was but anyway I can hear this so this is bubbling kind of pretty rapidly now so I'm gonna have to turn it down to medium low almost 4 p.m. here and so it should be done round 5 just wanted to know that you have to sign up to catch if you want it yep so I have signed up for catch so all of my are saved I don't know if as a viewer you have to as well but I will but as I said earlier I'm probably gonna put these up on YouTube I don't know if the quality's that great but if you guys don't care I'm happy to put these up on my YouTube channel and I am under Michelle Tam on YouTube instant pot rice I don't make instant pot rice i when I do any rice and I do eat white rice once in a while and my younger son definitely loves white rice I make it just in on the stove thank you thank you for liking my kitchen um oh yeah son says never knew you were on YouTube I'm not really on YouTube that's why I don't talk about it I have some videos on YouTube and then I've had other times when I've been shot for videos for other things like Whole Foods did a series with me for Thanksgiving then I'm on a munchies video but otherwise I haven't shot too many just cuz they're too much work but these are easy I'm happy to do periscope and then stick the periscope on YouTube if you guys are cool with it anyway that is it oh my gosh alright