Bouquet Garni Food

BOUQUET GARNI

Steps:

• Cut six double layers of cheesecloth in 6-inch squares.
• Cut six 5-inch pieces of string.
• Place basil, oregano, rosemary, savory, thyme, tarragon, celery seeds, if using, and garlic flakes in small bowl.
• Toss together until well combined.
• Place 1 bay leaf (3 pieces) in the center of each cheesecloth square.
• Divide the herb mixture evenly among each bundle.
• Bring edges of one piece of cheesecloth together in center.
• Tie securey with one piece of string.
• Repeat with remaining bundles.

BOUQUET GARNI

Steps:

• Gather the ingredients.
• Combine the parsley, thyme , bay leaf, and rosemary (if using) in a bowl.
• Place the herb mixture in a double-layered square of cheesecloth .
• Gather the sides together to form a pouch and then secure the bundle with a piece of kitchen twine. Leave 1 piece of the string long enough so you can easily remove the bouquet garni from the cooking pot.

CLASSIC BOUQUET GARNI

Steps:

• Make ingredients into a bundle with the herbs on the inside .
• Lightly tie with white string.
• Leave a long enough "tail" to tie to the handle of the pan for easy removal at the end of cooking.

BOUQUET GARNI

Steps:

• Wrap 2 parsley sprigs, 1 bay leaf, 1/8 tsp thyme, and 1/8 tsp tarragon in a 6" square of cheesecloth.
• Tie into a bag using kite string.
• Pack herb bouquets into a wide-mouthed canning jar, with a clamped lid.
• Use as a seasoning for stews or sauces, adding bouquet during the last 30 minutes of cooking.

BOUQUET GARNI SEASONING

Steps:

• Combine all herbal ingredients.
• Lay each square of cheesecloth separately on a table; onto each square place 2 rounded teaspoons.
• of herb mix; tie each square into a bag (bring all 4 corners together, tie).
• Store in tightly covered jar.
• Immerse 1 bag in soup or stock during the last 30 minutes.
• of cooking.

BOUQUET GARNI

Steps:

• Tie ingredients together with string. Tying the bundle in cheesecloth makes it easier to retrieve from the pot.