Is there a device that allows me to cook using whole spices such as bay leaves, cloves, cardomom, etc but once i have cooked, I can throw the spices away?
Something like a mesh or like a boquet garni bag - is there a special piece of equipment?
2006-11-16 11:12:53 · 6 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
I spend ages picking this 'bits' out of my recipes and I just want to take the whole lot out in one go rather than using a fork to remove each bit.
2006-11-16 11:14:39 · update #1
Ashley be scared, they haven't caught me yet!
2006-11-16 11:16:14 · update #2
A few things...
Some chefs take a small pc. of cheesecloth and tie their herbs and spices in a bundle thus creating a bouquet garni. I have used a metal tea ball that worked well to hold herbs together in my simmering soups...and it was reuseable. If you really get in a pinch I suppose you could use an empty tea bag...just remove the staple empty out the tea and retie it closed with string. Or if you're out of luck you could just boil the soup with the herbs & spices in it...and then just pour everything through a strainer lined with a paper towel...I do that all the time.
2006-11-16 11:18:33 · answer #1 · answered by punchie 7 · 0⤊ 0⤋
Just thought I'd throw this in...
"Bouquet Garni" - A standard French herbal seasoning consisting of 1 bay leaf, 1 sprig parsley, 1 sprig celery leaves and a pinch of thyme tied together in a piece of cheesecloth.
2006-11-16 14:12:41 · answer #2 · answered by JubJub 6 · 0⤊ 0⤋
I use a coffee filter and a rubber band. I have at other times used two coffee filters and stapled around the edges. But only on a soup that was simmered slowly because I was afraid of having a staple come out.
Works like a charm every time. I have also used the foot of a pair of new pantyhose. Snip, fill, tie, toss.
2006-11-16 14:08:02 · answer #3 · answered by ssssss 4 · 0⤊ 0⤋
chop up your ingredients and use a tea ball or something like that that has a lot of holes to allow the spice to get out. Try Cheesecloth too! but in order to get the full flavor you have to aggitate the leaves of the spice. so cut them up first!
2006-11-16 11:18:10 · answer #4 · answered by Josh C 2 · 1⤊ 0⤋
tea and coffee shops sell empty paper tea bags that work great, Iuse them for mulled cider or wine The ones I use are called
T-sac tea filters. work great.
2006-11-16 11:32:44 · answer #5 · answered by FC 3 · 1⤊ 0⤋
cheesecloth
(I wish the local Indian restaurant would use it.)
2006-11-16 11:15:11 · answer #6 · answered by appalachianlimbo 5 · 2⤊ 0⤋