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!