How Do You Make A Sachet For Flavoring Foods?
A sachet is made by tying seasonings together in cheesecloth. A standard sachet consists of crushed peppercorns, bay leaves, parsley stems, thyme, cloves and, optionally, garlic. The exact quantity of these ingredients is determined by the amount of liquid the sachet is meant to flavor. The sachet is used to introduce flavorings, seasonings and aromatics into stocks, soups, sauces and stews. Wash the parsley under cold running water and pat dry. If not done yet, remove the parsley heads and set aside for use elsewhere. Take all the parsley stems and cut down into 1 inch lengths. Take the fresh thyme and finely chop. It is okay to not remove the thyme from its stem because they will be kept in the cheesecloth. Place black peppercorns on the middle of the cheesecloth. Fold over and then crush the peppercorns with a mallet. After crushing the peppercorns, open up the cheesecloth and add the parsley, thyme and bay leaf. Take each corner of the cheesecloth make all meet. Tie the cheesecloth
