Hi,
I'm new to this forum, so please forgive me if this question popped up in the wrong category - I just wasn't sure...
I made a ratatouille for lunch today, and put in fresh bay leaf, fresh thym, fresh marjoram, fresh sage, etc.
This obviously gave flavor and subtety to the dish. However, it's a pain in the... neck to have to pick out the debris of the herbs afterword, and embarrassing if you have guests over.
There must be some simple solution around this...
I know that a classic French bouquet garni is *tied* with string. I suppose I could try to do the same, but is there another system, with some sort of fabric or wire cage?
Best regards,
Alex R.
I'm new to this forum, so please forgive me if this question popped up in the wrong category - I just wasn't sure...
I made a ratatouille for lunch today, and put in fresh bay leaf, fresh thym, fresh marjoram, fresh sage, etc.
This obviously gave flavor and subtety to the dish. However, it's a pain in the... neck to have to pick out the debris of the herbs afterword, and embarrassing if you have guests over.
There must be some simple solution around this...
I know that a classic French bouquet garni is *tied* with string. I suppose I could try to do the same, but is there another system, with some sort of fabric or wire cage?
Best regards,
Alex R.