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The Cool Cook > Intel > Kitchen Tips: Bouquet Garni

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Kitchen Tips: Bouquet Garni

A bouquet garni is a simple way of adding flavour to a stew or soup using fresh herbs which you can then discard after cooking.

The classic method is to take the thick end of a piece of celery and line it with 1 bayleaf, 2 sprigs of parsley and a sprig of thyme. These are tied in place with a piece of kitchen string or cotton, one end of which is tied to the pot handle, making the bouquet easier to remove.

One added advantage of this method is that it saves having to chop up the parsley or strip the leaves from the thyme. Another is that you don't have to fish around trying to find the bay leaf before serving the food. It's not very pleasant if it gets in your mouth or, even worse, that of your guest.

Contributed by The Cool Cook on January 30, 2008, at 7:09 PM UTC.

PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com

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This intel was contributed by The Cool Cook


The Cool Cook

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