Meet the tea pouch’s cooking cousin, bouquet garni. Enchante, enchante. Bouquet garni, from French to English, translates “garnished bouquet”. Who doest want a cute easy way to contain herbs, allow flavors to impart and having control just how much in their cooking? I certainly do. Plus it just sounds fancy. Doesn’t everything sound better in French?
Tatum’s Tuesday Tips: Have a little fun in the kitchen! Make and use a bouquet garni in your next sauce or stock. Or both!
Standard Sachet d’Epices
(1 sachet, to flavor 1 gal/3.84 L of liquid)
3 or 4 parlsey stems
1 sprig thyme or 1 tsp/2g dried
1 bay leaf
1 tsp/2g cracked peppercorns
1 garlic clove (optional)
place ingredients inside a leaf leaf and tie with little rope
This and more recipes available in the Professional Chef Culinary Institute of America Cookbook. Available for purchase from my Amazon Store under books.