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Bouquet garni

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Bouquet garni of thyme, bay leaves, and sage, tied with a string
A bouquet garni in cranberry sauce

The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni][1][2]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.[3][4][5] The bouquet is cooked with the other ingredients and removed prior to consumption.[3] Liquid remaining in the bouquet garni can be wrung out into the dish.[6]

There is no standard recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley.[4] It may also include basil, burnet, chervil, rosemary, peppercorns,[7] 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,[5] a net, or a tea strainer instead.[8] Traditionally, the aromatics are bound within leek leaves, though a cheesecloth,[3] muslin or coffee filter tied with butcher twine can be used.[citation needed]

Sachet d'Épices

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A sachet d'Épices is a small cheesecloth bag containing peppercorns, other spices and herbs (such as parsley, thyme and bay leaves)[9]: 240–241  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.[9]: 240  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.[9]: 264 

When in cooking a sachet d'Épices is added to a preparation depends on the destination's volume, and timing can vary from 15–30 minutes before completion in stocks or soups smaller than a 1 US gallon (3.8 L), 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.[9]: 240  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.[9]: 254  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.[9]: 259, 304 

Use in dishes

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Wikibooks Cookbook has a recipe/module on

Dishes made with a bouquet garni include:

References

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  1. ^ Escoffier, Auguste (1907). A Guide to Modern Cookery. London: William Heinemann. p. 72. OCLC 5362680. OL 24167463M. Retrieved September 22, 2014.
  2. ^ The Health exhibition literature. W. Clowes & Sons. 1884. p. 231. Retrieved January 16, 2017.
  3. ^ a b c Hensperger, B.; Kaufmann, J. (2004). Not Your Mother's Slow Cooker Cookbook. NYM Series. Harvard Common Press. p. 92. ISBN 978-1-55832-245-5. Retrieved January 15, 2017.
  4. ^ a b Darling, J. (2002). Better Homes and Gardens New Cook Book. Better Homes & Gardens New Cookbooks. Meredith Books. p. 45. ISBN 978-0-696-21532-2. Retrieved January 15, 2017.
  5. ^ a b "Bouquet garni recipes". BBC. Retrieved 6 October 2017.
  6. ^ Reichl, R.; Willoughby, J.; Stewart, Z.E. (2006). The Gourmet Cookbook: More Than 1000 Recipes. Houghton Mifflin. p. 106. ISBN 978-0-618-80692-8. Retrieved January 15, 2017.
  7. ^ a b Estalla, Mary (February 1991). "The Flavor of France". Vegetarian Times. No. 161. p. 40. ISSN 0164-8497
  8. ^ Farmer, J. (2011). A Time to Plant. Gibbs Smith. p. 70. ISBN 978-1-4236-2347-2. Retrieved January 16, 2017.
  9. ^ a b c d e f The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: Wiley. ISBN 978-0-470-42 135-2.
  10. ^ a b Morgan, L.B.; McCormick, A. (2015). Homegrown Herb Garden: A Guide to Growing and Culinary Uses. Quarry Books. p. 60. ISBN 978-1-59253-982-6. Retrieved January 15, 2017.
  11. ^ Dryansky, G.; Dryansky, J. (2012). Coquilles, Calva, and Crème: Exploring France's Culinary Heritage: A Love Affair with French Food. Pegasus Books. p. 92. ISBN 978-1-4532-4926-0. Retrieved January 16, 2017.
  12. ^ Kundrat, A.; Webster, S. (2014). Fairfield County Chef's Table: Extraordinary Recipes from Connecticut's Gold Coast. Lyons Press. p. 95. ISBN 978-1-4930-0873-5. Retrieved January 16, 2017.
  13. ^ Rumble, V.R. (2009). Soup Through the Ages: A Culinary History with Period Recipes. McFarland, Incorporated Publishers. p. 66. ISBN 978-0-7864-5390-0. Retrieved January 16, 2017.
  14. ^ Peterson, J. (2003). Essentials of Cooking. Artisan. p. 126. ISBN 978-1-57965-236-4. Retrieved January 16, 2017.
  15. ^ Badcock-Walters, T. (2008). Cultivating Flavour. Lizard's Leap Press. p. 27. ISBN 978-0-9814173-0-1. Retrieved January 16, 2017.
  16. ^ Osbaldeston, P. (2007). The Palm Springs Diner's Bible. Pelican Publishing Company. p. 260. ISBN 978-1-58980-470-8. Retrieved January 16, 2017.
  17. ^ Rombauer, I.S.; Becker, M.R.; Becker, E.; Guarnaschelli, M. (1997). JOC All New Rev. - 1997. Scribner. p. 686. ISBN 978-0-684-81870-2. Retrieved January 16, 2017.
  18. ^ Rappaport, R. (2013). The Big Book of Slow Cooker Recipes. Adams Media. p. 478. ISBN 978-1-4405-6069-9. Retrieved January 15, 2017.
  19. ^ Moine, M.P.; Wickenden, N. (1994). Chicken and Other Poultry Dishes: Les Poulets Et Volailles. Marie-Pierre Moine's French Kitchen. Simon & Schuster. p. 14. ISBN 978-0-671-89658-4. Retrieved January 16, 2017.

Bibliography

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  • The New Larousse Gastronomique, Crown Publishers, Inc., NY, NY ISBN 0-517-53137-2, p. 141
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