These aromatic ingredients are used to flavor various preparations. They are tied or bundled to facilitate easy removal during the cooking process. If the ingredients will be used until the end of cooking and the recipe will be strained, it isn’t necessary to tie or bundle the ingredients.
Bouquet Garni
Yield: Makes 1 bouquet, enough to flavor 1 gallon of liquid
- 1 sprig thyme
- 3 to 4 parsley stems
- 1 bay leaf
- 2 to 3 leek leaves and/or 1 celery stock, cut in half lengthwise
- 1 carrot, cut in half lengthwise (optional)
- 1 parsnip, cut in half lengthwise (optional)
Directions:
Encase the thyme, parsley, and bay leaf inside the leek leaves and celery. Tie the ingredients into a bundle with a piece of string, leaving enough tail of string to tie onto the pot handle fro easy removal. Add the bouquet at the point recommended in your recipe or during the final 30 minutes of simmering time.
Sachet d’Epices
Yield: Makes 1 bouquet, enough to flavor 1 gallon of liquid
- 1 sprig thyme or 1 tsp/2g dried
- 3 to 4 parsley stems
- 1 bay leaf
- 1 tsp/2g cracked peppercorns
- 1 garlic clove (optional)
Lay out a small 6 or 7-inch square of cheesecloth, 2 layers thick. Place the ingredients on the square and fold in each side to form a packet. Take care to fold the cut sides of the square to prevent the loose or frayed pieces of cheesecloth from falling off into your recipe. Tie the cheesecloth packet with kitchen twine.
Oignon Brûlé (“Burnt Onion”)
Peel and cut in half, one onion. Char the cut sides of the onion in a dry skillet. The charred onion half is used to add flavor and a golden brown color to some stocks and consommés.
Oignon Piqué (or Clouté)
Peel and cut in half, one onion. Attach 1 bay leaf to the onion using 2 or 3 whole cloves as tacks. It used classically to flavor a béchamel and some soups.
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