Fast Answer from the Gourmet Cooks Needed!

  1. I'm making a stew that calls for a "bouquet garni" of fresh herbs (I've got the herbs that it specifies).

    But what is a "bouquet garni"????
  2. 20 Comments

  3. by   ats
    You tie the herbs together with kitchen string... put it in the pot... then fish it out when the dish is finished.

    Imparts the flavor without the twigs et al messing up your fabulous presentation.

    Bon appetit!
  4. by   Tweety
    Now that was a fast answer! Awesome and thanks.

    Now I wonder if I got any kitchen string....Thanks so much!
  5. by   gwenith
    You can buy bouquet garni in the supermarket here Ingrediants - Marjoram, thyme, sage, parsely and bay leaves reading off of the packet - does't give the ratios though.
  6. by   rreed
    it is just a bunch of herbs, usually if all herbs on long stem then they are tied together so easy to remove after cooking, if not then tie them in some cheese cloth, so that you only get the flavor of the herbs and you can easly remove it when the long slow simmering process is done.
    tie it to pot handle so it is easy to remove when done.
  7. by   ats
    No problemo!

    Now YOU could teach me something about vegetarian cooking... I'm all but a vegetarian now, but a very disorganized, clueless one. There must be more to life than boiled peas, eh? *snort*

  8. by   Tweety
    Thanks for the help rreed

    ats, I've learned over the years simply by using cookbooks. There's tons of stuff on the internet. My favorite site for recipes is (on the Q&A Board, I'm known as Tweety, people there are helpful with questions). The recipe I'm making now is chickpeas, cauliflower, leeks, white wine stew. Sounds good. It's from "The Voluptuous Vegan" which is an intimidating book because it's someone gourmet. But I spent money on it and I'm determined to cook from it. LOL
  9. by   Tweety
    Cool! I just found in a drawer a cotton bag. The bags can be used for boquet garni, it says right on the bag and even has a recipe. I had used them in the past for tea.

    I think the recipe I'm using calls for a bag, because in addition to sprigs of herbs it says to use 1/4 teaspoon of black peppercorn, which would be hard to tie to a string. LOL

    Now, I couldn't find ground fennel seeds in the store, I have fennel seeds, think it would be o.k. to just crush them. Or should I use a coffee bean grinder?
  10. by   caroladybelle
    I use a mortar and pestle.

    Would you really want to have fennel taste in your coffee?
  11. by   Tweety
    I don't have a mortle and pestle, always wanted one. But I have one of these and it worked great. I'm a voluptous vegan tonight!

  12. by   BBFRN
    You can roast the fennel seeds in your oven, and then mash them with the back of a spoon.
  13. by   Nurse Ratched
    Oooh - cooking - another favorite topic. I picked up a mortar and pestal real cheap at a cookware store's going out of business sale. Marble, just beautiful.

    I am a sucker for kitchen gadgets and have to call upon way more self-control than I have when the inevitable Pampered Chef catalog starts floating around work .

    So - how'd your recipe turn out?
  14. by   Tweety
    Originally posted by lgflamini
    You can roast the fennel seeds in your oven, and then mash them with the back of a spoon.
    I tried the back of the spoon techniqe and it didn't work, but never thought to toast them. Thanks. I learned something.