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Old 10-29-2006, 04:18 AM   #1
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Smile How many of you use a bouquet garni?

Not sure if I'm even spelling it right, but how many of you use a bouquet garnie for your soup stocks, pot roasts and stews?

It consists of a small piece of cheescloth that has fresh or dried herbs such as bay leaves, tyme, basil, sage, roesmary and white or black peppercorns.

It is then tied up at the end with cooking string, the same type that you'd use to tie cuts of roasts before roasting.

I usually make the string long enough to hang over the stock pot to make removing the bouquet garnie easy to remove after the soup stock, stew or pot roast is cooked.

It helps to eliminate all that stuff floating around in the pot and makes bay leave, herbs and peppercorns a cinch to remove!

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Old 10-29-2006, 06:55 AM   #2
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Rarely.

I tie the other end to the pot handle.
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Old 10-29-2006, 08:25 AM   #3
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Yeah, that can be done also, to keep that end of the string from going into the pot.


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Old 10-29-2006, 08:26 AM   #4
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A bouquet garni doesn't have to always have the same things in it.. It's kinda like "garam masala." You vary it to enhance each particular dish you use it for.

Sometimes I don't tie it into cheesecloth. just take my twine and wrap it around all the herbs except for the bay leaves. They are generally fairly easy to spot and pull out later.
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Old 10-29-2006, 08:42 AM   #5
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I use all the time - in or out of the cheesecloth, as Jun mentioned, just tied.

(uhhh, June said it also... ;) )
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Old 10-29-2006, 11:05 AM   #6
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I use it occasionally. If there are obvious things like thyme branches and bay leaves, I just pick them out. That's usually faster than actually making the cheesecloth bundle.
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Old 10-29-2006, 03:33 PM   #7
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Quote:
Originally Posted by ChefJune
A bouquet garni doesn't have to always have the same things in it.. It's kinda like "garam masala." You vary it to enhance each particular dish you use it for.

Sometimes I don't tie it into cheesecloth. just take my twine and wrap it around all the herbs except for the bay leaves. They are generally fairly easy to spot and pull out later.


I've seen Martha Stewart do it that way on her show From Martha's Kitchen.


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Old 10-29-2006, 05:51 PM   #8
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Instead of cheesecloth, I use a VERY large mesh tea ball for my bouquet garni ingredients. Then I slip the hook on the end of the tea ball chain over the edge of my pot or pan. When done, I take the tea ball out, empty it and let the dishwasher do its thing to clean the tea ball.
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Old 10-29-2006, 06:42 PM   #9
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I think I've heard of people doing it this way also.


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Old 10-30-2006, 06:23 AM   #10
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i do as chefjune mentioned, with just string, especially with rosemary and thyme. rosemary can be kinda spikey, and thyme is a p.i.t.a. to try to strip all of those little leaves. so it makes adding them, then removing the stems easier.
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