Cookbook:Bouquet Garni
| Bouquet Garni | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
A Bouquet garni is a bundle of herbs commonly used to flavor soups, stews, casseroles, and sauces.
Characteristics
editMost sources agree that traditionally, the bouquet's base components are parsley, thyme, and bay leaf.[1][2][3] Depending on the cook and the recipe, peppercorns, celery stalk and celery seed, leek, fennel seed, coriander seed, rosemary, sage, cloves, and garlic may be included as well to suit the cook's desire.[1]
Depending on the exact composition of the bouquet, the components can be either tied in a bundle with string or cheesecloth to prevent them from dispersing when added to the dish.[4] They can also be wrapped in leek leaves or bacon.[2][4]
Use
editThe bouquet garni is traditionally used in French cooking, where it can be used to flavor soups, stews, and other dishes.[2] After cooking, the bundle is removed and discarded.[5]
Recipes
editReferences
edit- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c The Culinary Institute of America (CIA) (2012-04-16). Garde Manger: The Art and Craft of the Cold Kitchen. John Wiley & Sons. ISBN 978-0-470-58780-5.
- ↑ Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
- ↑ a b Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ Julia Child (1961), Mastering the Art of French Cooking, Alfred A. Knopf