Bouquet garni
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The bouquet garni (French for "garnished bouquet"; {{#invoke:IPA|main}}<ref>Template:Cite book</ref><ref>Template:Cite book</ref>) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.<ref name="Hensperger Kaufmann 2004">Template:Cite book</ref><ref name="Darling 2002">Template:Cite book</ref><ref name=":0">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The bouquet is cooked with the other ingredients and removed prior to consumption.<ref name="Hensperger Kaufmann 2004"/> Liquid remaining in the bouquet garni can be wrung out into the dish.<ref>Template:Cite book</ref>
There is no standard recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley.<ref name="Darling 2002"/> It may also include basil, burnet, chervil, rosemary, peppercorns,<ref name="Estalla 1991"/> savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet.
Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk,<ref name=":0" /> a net, or a tea strainer instead.<ref>Template:Cite book</ref> Traditionally, the aromatics are bound within leek leaves, though a cheesecloth,<ref name="Hensperger Kaufmann 2004"/> muslin or coffee filter tied with butcher twine can be used.Template:Citation needed
Sachet d'Épices
A sachet d'épices is a small cheesecloth bag containing peppercorns, other spices and herbs (such as parsley, thyme and bay leaves)<ref name=":1">Template:Cite book</ref>Template:Rp which similarly adds aromatic flavor to a soup, stock, casserole or stew. It acts as a tea bag, infusing flavor into a liquid. The bag may be tied or untied; in the case of the latter, the liquid is strained afterwards. Like a bouquet, sachets may undergo no, small, or significant variations, from the small additions of a garlic clove or carrot, to the dramatic additions of spices and flavors of ginger, cardamon or cinnamon.<ref name=":1" />Template:Rp The additions depend on the stock being produced: juniper berries and fennel for instance feature in some brown game and duck stocks, while some brown lamb or pork stocks host caraway seeds.<ref name=":1" />Template:Rp
When in cooking a sachet d'épices is added to a preparation depends on the destination's volume, and timing can vary from 15–30Template:Nbspminutes before completion in stocks or soups smaller than a Template:Convert, to an hour in larger preparations. When the desired flavor is extracted, cooks may remove them from a stock or soup, even before other ingredients contained have finished cooking.<ref name=":1" />Template:Rp This ability to remove the sachet if the desired flavor has been extracted is why some chefs tie the sachet, regardless of whether they will eventually strain the product.<ref name=":1" />Template:Rp Cooking aromatics contained in sachets for an excessive amount of time is avoided by cooks, as the flavors can become "flat", as the flavor compounds they impart, volatile oils, are delicate.<ref name=":1" />Template:Rp
Use in dishes
Template:Sister project Dishes made with a bouquet garni include: Template:Columns-list
References
Bibliography
- The New Larousse Gastronomique, Crown Publishers, Inc., NY, NY Template:ISBN, p. 141
Template:French cuisine Template:Herbs and spices Template:Cuisine