Bouquet Garni gives magnificent flavours to any food it goes in. It is a bundle of herbs from which flavours get extracted from and go into the dish. All that you have to do to get this flavour is wrap the herbs and put it in your dish and later take it out. It is mostly used in the french cuisine.
There are 3 ways to make it-
- Get fresh herbs (3 sprigs of parsley, 2 sprigs of rosemary and 1 bay leaf) tie them together with twine or kite string, make sure that after tying, there is long string left, because that needs to be hanging from the dish to take out later.
- Get dry herbs 1 tablespoon parsley, 1 teaspoon thyme, 2-3 peppercorns and 1 bay leaf. Put those in a cheesecloth and tie the cloth. Leave a part of the string to pull the cheesecloth out of the pot.
- Get one layer of leek. put thyme, rosemary, bayleaf and a few pepper corns. Roll the leek keeping the herbs in place inside of the leek. Tie with a sting, leaving part to haul the bouquet out of the pot later.
It is important to leave a part of the string to take the bouquet garni out of the pot, otherwise you may leave it in there and when someone is eating, they would not find it appetizing to see a bundle of cheesecloth. Also without the long string it would be hard to find the bouquet.
It can be used in stocks, soups or anything that needs extra flavour.
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