What is "bouquet garni"?
Sandra Loosemore
pot when you're making stock, and remove it before serving the
finished dish. If you don't have an herb garden or other source of
fresh herbs, you can get pretty much the same effect by adding a
couple bay leaves, a few pinches of thyme, basil, etc. If you care
about the final product not having bits of herbs floating around in
it, put the dried herbs in a tea strainer.
-Sandra
Sharon Crichton
in the sauce. I thought that it must be a spice of some kind, but I couldn't
find it in the spice racks at Kroger (didn't have the time to go to a
specialty store). Was my assumption right? Is this a special brand-name
spice, like Adolph's? (the only other thing that came to my mind was Kitchen
Bouquet)
BTW, the recipe was for Beef Roulades with Oyster Duxelles, from Joe's Book of
Mushroom Cooking. Yummy, even without the mystery ingredient.
I would post it, but I don't have it here with me, and I don't want to post a
possibly copyrighted recipe (yes, I care about that legal stuff - I work in a
company full of lawyers :-)
--
Sharon Crichton Mead Data Central
sha...@meaddata.com P.O. Box 933
uunet!meaddata!sharonc Dayton, OH 45401
FAX: (513) 865-1655
Friend: "Don't you think you deserve to earn just as
much as a man who does the same job?"
Marge: "Well, not if I have to do heavy lifting or math."
Mike Dedek
It's possible that "bouquet garni" is some sort of garnish; perhaps
a "flowery looking thing" or "an aromatic, atttractive garnish."
Did the recipe say "add bouquet garni to
..." at some point in the cooking process, or did it say "serve with
bouquet garni"?
-Mike
Jeffrey Hanson
cooks but then remove (kind of like a tea bag). However, since no one really wants to
spend time assembling these little bags and then digging them out of the finished
products, Schilling and some of the other spice companies (Spice Islands) do produce a
mixed spice/herb combination called boquet garni, that you can just spoon in to whatever you're cooking. I have a bottle of it at home and it is very good. I'd have to check
the ingredients again, but I believe its basically just a mixture of parsley, basil,
marjoram, etc.
---
Jeff Hanson, SAIC | email: han...@ast.saic.com
10260 Campus Point Drive, MS #A2 | phone: (619) 458-5130
San Diego, CA 92121 |
John Przyborowski
>I made a dish this weekend that called for "bouquet garni" as an ingredient
>in the sauce. I thought that it must be a spice of some kind, but I couldn't
>find it in the spice racks at Kroger (didn't have the time to go to a
>specialty store). Was my assumption right? Is this a special brand-name
>spice, like Adolph's? (the only other thing that came to my mind was Kitchen
>Bouquet)
Yeah-- your assumption was right. Bouquet garni is traditionally a small
cheese cloth bag containing one or more of the following -- parsley, bay
leaves, whole peppercorns, marjoram, thyme--all fresh. This is added to
the recipe as it cooks and is later removed. It is supposed to impart a
subtle aroma. It's kind of like herbes de Provence, the mixture is usually
up to the cook (it always contains parsley though).
salud,
john
Margaret Wiginton
> in the sauce. I thought that it must be a spice of some kind, but I couldn't
> find it in the spice racks at Kroger (didn't have the time to go to a
> specialty store). Was my assumption right? Is this a special brand-name
> spice, like Adolph's? (the only other thing that came to my mind was Kitchen
> Bouquet)
>
Bouquet garni is a a little cheesecloth bundle of various types of
herbs. (You can use a tea ball instead of cheesecloth.) You drop into
a pot of soup and let it simmer. Does anyone know if there is a
standard combination of herbs that make up a bouquet garni, or does
it differ depending on the kind of dish you're making?
--
___________________
Margaret Wiginton
uunet!ingr!b24b!msw104i!margaret
Deanna Deeds
>I made a dish this weekend that called for "bouquet garni" as an ingredient
Webster's says something to the effect:
"bouquet garni: an herb mixture, either tied together or placed in a
porous container, and removed at the end of cooking"
I know this is covered in any generic cookbook, but I don't have one on
me... I use a tea ball or cheesecloth, or just tie the things together
if fresh straight off the plant.
I think the standard bouquet garni includes, bay leaf, thyme,
parsley, and something else (I think there are four basics). Anyway,
you get the picture. I'm sure others out there know the answer... ?
Dave Malecki
|> In article <1992Mar30.1...@meaddata.com>, sha...@meaddata.com (Sharon Crichton) writes:
|> |> I made a dish this weekend that called for "bouquet garni" as an ingredient
|> |> in the sauce. I thought that it must be a spice of some kind, but I couldn't
|> |> find it in the spice racks at Kroger (didn't have the time to go to a
|> |> specialty store). Was my assumption right?
No, I would have to say it was very wrong.
[stuff deleted]
|> It's possible that "bouquet garni" is some sort of garnish; perhaps
|> a "flowery looking thing" or "an aromatic, atttractive garnish."
Sorry, wrong again.
|> Did the recipe say "add bouquet garni to
|> ..." at some point in the cooking process, or did it say "serve with
|> bouquet garni"?
|>
|> -Mike
I'm really surprised. I'm a university student and I know what a bouquet
garni is. Well, maybe being a Canadian has something to do with it. Sorry
to gloat, I've learned a LOT from this group. Glad to return the favour.
A bouquet garni is a a bag of herbs and spices (usually in cheesecloth)
which is added to a dish while it is cooking and then removed at the end.
The idea is that you get the flavour without picking bits of bay leaf and
the like from your teeth. Depending on the dish, it has different
ingredients. For yours I would guess bay leaf, whole black pepper, allspice,
corriander, etc. The important thing is that these spices and herbs are
whole and can not leave the bag. This is great for making clear stocks, since
you just pull out the bag at the end, and voila! Other possibilities (not for
this particular dish) are whole cinnamon, cloves, whole garlic cloves. Be
inventive. There is no recipe as such for a bouquet garni, although you
might find some 'standard' ones in some cook books. Hope this helps.
Dave Malecki
BNR owns, but does not share, my opinions.
Peter Sheriff
I undertood that bouquet garni was a bunch of herbs (I forget which
ones right now) that is used to impart a little flavor but a lot of
decoration to a dish.
I believe that bouquet garni translated means bunch to decorate or
garnish. Anyone know French?
Pete
met...@mbcl.rutgers.edu
Mary C. Metzler |Bionet: Met...@Biovax.Rutgers.edu
Department of Plant Pathology |Bitnet: Metzler@BioVax
Cook College, Rutgers University
New Brunswick, NJ 08901
met...@mbcl.rutgers.edu
> in the sauce. I thought that it must be a spice of some kind, but I couldn't
> find it in the spice racks at Kroger (didn't have the time to go to a
> specialty store). Was my assumption right? Is this a special brand-name
> spice, like Adolph's? (the only other thing that came to my mind was Kitchen
> Bouquet)
> >
Here's another attempt to post a reply to your question :-)
Bouquet garni is (according to Joy of Cooking) a sprig of parsley, a sprig
of thyme and a bay leaf. A number of other herbs can also be used. You are
supposed to tie all of these things together in a bag so that you can fish
them out later, or use a tea strainer, as someone else suggested.
What I could never figure out was what exactly constitutes a sprig. I like
my units in grams, ounces and teaspoons!
Also, for much of the year it isn't possible to get the fresh herbs. Dried
herbs are good, but not the same. And then there is the problem of the \
huge bunch of parsley that you had to buy just to get your sprig, and most
of it just sits in the fridge and rots. Unless you really like tabouli and
want to make it yourself! :-)
I have found that Joy of Cooking has pretty boring recipes, but answers to
most of these questions, especially questions about traditional french and
european techniques ( I don't think it is so good on vegetarian and eastern
cooking) :-)
Small Systems Solutions
It is always removed before a dish is served, and has everything to do
with flavor and nothing with decoration.
Il n'existent pas toujours de bonne traduction pour les termes culinaires.
Ne cherchez pas toujours un equivalent -- c'est pour ca on utilise la
terme francaise, n'est-ce pas?
--
Small Systems Solutions 1563 Solano Avenue, Suite 123
s...@netcom.com Berkeley, CA 94707-2116
The above-expressed opinions aren't necessarily
poli...@waikato.ac.nz
> In article <1992Mar30.1...@meaddata.com> sha...@meaddata.com writes:
>>I made a dish this weekend that called for "bouquet garni" as an ingredient
> ^^^^^^^^^^^^^
>
I use a tea ball or cheesecloth, or just tie the things together
> if fresh straight off the plant.
>
> I think the standard bouquet garni includes, bay leaf, thyme,
> parsley, and something else (I think there are four basics). Anyway,
> you get the picture. I'm sure others out there know the answer... ?
>