Luca Lazzari
Sous Chef
What??????? I'm here from July 2011 and I never saw this Chief's Tip of the Day thread????
What a fool...
What a fool...
It only started this month.What??????? I'm here from July 2011 and I never saw this Chief's Tip of the Day thread????
What a fool...
...
When using herbs and/or spices to flavor sauces, soups, gravies, etc, and those flavor elements are too woody to chew, or have a nasty flavor when bit into, such as rosemary, cloves, etc, place them into a SS mesh teaball, muslin bag, or cheese cloth so that they can flavor the food, and easily be removed when they've done their part.
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Lingerie bag, what a great idea! Now, where do I find one that isn't made of nylon or polyester?Luca--dedicate a tea ball for spices/herbs. I also have little muslin tea bags that I'll use (and have been known to use gauze squares when I couldn't find the tea ball). I use one of those "lingerie" bags for hosiery and delicates when I make stock using chicken carcasses. I can lift all the bones out, strain the veggies, and just have stock left.
Luca--dedicate a tea ball for spices/herbs.
Lingerie bag, what a great idea! Now, where do I find one that isn't made of nylon or polyester?
Edit: I could crochet one out of cotton yarn.
I never thought about using a tea ball!!!
Thanks Chief