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  • The Timid Chef 2:47 am on June 5, 2019 Permalink | Reply
    Tags: bouquet garni, , ,   

    Module 1-4 Bouquet Garni and Sachet d’Epices 

    A bouquet garni is a bundle of herbs and aromatics (such as celery or leeks) tied together with cooking twine and simmered in stock, soups or sauces to add flavor and aroma to a recipe. The classic is fresh thyme, parsley stems, and a bay leaf. In modern cooking they could be thyme, celery, and parsley that is wrapped in a leek leaf and then tied with a piece of twine. I like using parsley, thyme, and a bay leaf that is wrapped up with a strip of lemon zest.

    bouquet garni
    bouquet garni

    The difference between a bouquet garni and sachet d’epices is how it is held together. A bouquet garni is held together with a piece of baker’s twine, whereas, a sachet d’epices is held together in a piece of cheese cloth or muslim drawstring bag.

    sachet d'epices
    a sachet d’epices

  • The Timid Chef 10:30 am on June 3, 2019 Permalink | Reply
    Tags: herbs de provence, spice blend   

    Module 1-8 Herbs de Provence Recipe 

    • 3 tablespoons dried thyme
    • 2 tablespoons dried savory
    • 2 tablespoons dried oregano
    • 1 tablespoon dried rosemary
    • 1 tablespoon dried marjoram
    • 2 tablespoons dried parsley
    • 1 tablespoon dried lavender flowers (optional: provides an undertone of fragrance)

    Mix all of the ingredients and store in an airtight container.

    This is one of the few decent videos I can find on this spice blend.

    If you don’t have a spice blender, put the herbs between wax paper and roll with a rolling pin until crushed.

    Herbs de Provence can consist of other herbs besides what is used here.

  • The Timid Chef 7:11 am on June 3, 2019 Permalink | Reply
    Tags: Clarified butter, Ghee   

    Module 1-5 Clarified Butter and Ghee 

    Clarified Butter

    Frying foods in butter is not a good idea due to its low smoke point. It burns quickly and will leave your dish with an unappetizing bitter, burnt flavor. Clarified butter is the answer to this problem.

    Butter is not 100% fat; it is about 80% fat and the rest is water and milk solids. Once you remove the water and milk solids you are left with clarified butter which has a high smoke point (somewhere around 400 degrees F). Clarified butter gives your food a complex buttery flavor that is plain yummy.

    Ghee is a type of clarified butter that is heated longer than clarified butter. The longer cooking contributes to a stronger and nuttier flavor. It also has a higher smoke point than regular clarified butter.

    Clarified Butter Recipe

    Clarified Butter

    1 – 2 cups UNSALTED butter

    Cheesecloth (if making Ghee)

    • STEP 1 Melt butter in saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat. (be careful NOT to burn and tie your hands behind your back if you are tempted to stir it).
    • STEP 2 Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to the bottom of the pan. Cover; store refrigerated.
    • STEP 3 Use clarified butter for frying and sautéing. Use it in place of oil, it works the same, but give a great buttery flavor.

    If you wish to make GHEE continue cooking until the milk solids at the bottom of the pan turn brown.

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