How To Make a Bouquet Garni | French Culinary Basics
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- Join my online French cooking classes: learn.thefrenc... Learn how to make the French Bouquet Garnis these simple bunch of fresh aromatic herbs will enhances your stocks, sauces and various dishes.
in French cuisine the main ingredients used are parsley stokes , bay leaves, thyme, celery and leeks. On some occasion you may find extra aromatic herbs if a specific dish requires it.
Excellent as always. I note this video is 7 years old, amazing how much more polished your production is in 2023. Keep going Stephane.
It's deceptively simple, but adds so much depth to your cooking.
If you can,grow a few cooking herbs yourself at home.It's very rewarding and inexpensive.
Building an herb spiral is a great way to keep all your herbs in one tidy, handy place.
th-cam.com/video/Q7Hw5GY6OcY/w-d-xo.html
Something I've always meant to do.
Instead of cutting the excess string, I leave it on to tie the end to the pot or pan handle to make it easier to fish it out later. You should also be careful that the string or twine does not have any chemical elements. This is why they sell chefs’ string or twine. Salut du Brésil
Yes agreed. However he did say he was out of chef's string at the start of the video & he did say not to use the twine for actual cooking - it was just for demo purposes only.
He also demonstrated that on the second variation. Did you watch the video?
I usually tie my ingredients up in a bit of cheesecloth. It stays together really well, and it's easy to fish out of the pot after.
Hi Drew yeah that works too as long as its fresh its perfect
Love your videos! I wonder what’s the difference in taste and in general between using fresh garni for cooking vs. dry spices. Thank you and I am looking forward to more fabulous videos on your channel. I watch few every day and keep learning.
Sorry I meant to say like I have learnt from you thank you so much👍😀❤️🌹
All your recipes and tips are incredible. Mercy
Learning new french cooking
Fifty-plus years have I been cooking and never once have I used a bouquet garni...I just toss the herbs into the pot and strain out the "woody" parts...I like the green bits in the sauce...makes it look more interesting...
For celery, rosemary, leeks, and so forth, I do a fine dice...
Depending on the recipe I might whizz up the sauce in a blender then return it to the pot...
I reckon one could make a lot of those at one time and freeze them!
Klaus
Thank you so much!
I love how rustic they are.
Hi there thanks for watching. Generally I think making your own bouquet garni is really the best thing when you want to get this typical french taste in the food
For something like lamb, I like to add rosemary to my bouquet garni. And I really like the version rolled into an outer leaf of leek, almost like a sausage garni :-)
Thank you so much. Wonderful.
You are quite funny! You look like you just got out of bed! I love your videos and have learnt quite a lot. Have made a some of your recipes. Delicious!
Thank you....love this idea
I take two large dark leek leaves and fill each half with the white part of leek, celery, onion, bay leaf, thyme, (and whatever else you enjoy), and tie the two halves together. Voila!
You are super talented . Tres bon. Ty for sharing your knowledge
my pleasure and thanks for the comment
R u from france? I live in Montreal . French cuisine is very big here
yes I am from France but at the moment I live in Melbourne Australia
If you ever come to Montreal , me and my family will welcome you in our home. Everyone speaks francais here too
Faizan Mckagan thanks 🙂
How does someone buy the French Cooking Academy shirt?...I don't see it on your Amazon or Facebook page....:)
For frozen bouquet garni, is it ok to just toss it straight into the stock when taking it out of the freezer?
But may I ask..... If it all will be strained/filtered in the end, then why bother to tie it all up ??? Why not just all put in pot with all the other ingredients ??
Robbie Dove hi there, good question. So you don't strain everything out on every recipe plenty of times the bouquet garni has to be discarded on its own. It is usually also then attached to the handle of the cooking pot with a string to make it easier to find in the preparation. Thanks for watching.
That is a perfect answer. Thank you. I am a super fan of your videos. I think you explain everything in a clear simple easy to follow way and you are super sexy. One thing I would like is a few more of the Key words you use to be in French. And I would love a Tarte au Citron video. Thank you SO much for giving up your free time to teach people authentic French cuisine. I am very grateful. Pls make MORE 😋🍋😘. Love you man. X
Thank you for the great reply. I will put the tarte au citron (lemon Tart) on the list and it will be dedicated to you :o)
The idea isn't just to use it for a single dish though. Think of it like a premade herb blend which can be thrown into whatever dish you're making, rather than having to mise en place several herbs for every dish.
a good way to make a small one is to cut off the top of a teabag, pour out the tea, fill the bag with herbs then fold over the top and secure with a cocktail stick
sounds like a good trick 🙂
Or you could use a fresh chux
I was taught to put in black peppercorns as well.
Is it possible to make a bunch and freeze the bouquet garni? I don't want to buy all these ingredients just to make one tiny bouquet garni.
actually yes you can fresh herbs can be frozen and reused
Awesome! Thank you for answering! ☺️
🌿 HERBS 🌿🌿🌿
Thank you for this video. Question: Why did you trip the ends of the first bouquet garni but not the second? Surely neatness doesn't matter for this application, so I'm guessing trimming off the ends lets what you're seasoning absorb the flavor better?
Hmmm... interesting question. One would assume that the ends had already been trimmed when the herbs were being cleaned and prepared for assembly and if that was the case it wouldn't have made any difference trimming the ends off after it had been bundled. Maybe it was for aesthetic reasons after all. The larger bouquet seemed to be more even but of course it had the smaller herbs sandwiched between the longer pieces of leeks which appeared to be the same length so no need to trim them for appearance's sake. It's just a thought. 😀
Is it okay to use dried bay leaves? The stores over here sucks.
I notice in some of your videos you tie the second version up in the outer casing of the leek, hiding everything inside. Is there a difference? Or is it just semantics.
If the stock or sauce will be strained, why tie up the herbs?
how many times can you use the bokie garnie
Where one can buy the butcher’s string???
@1:43 you say Sellery, I think you mean Parsly, you might want to correct with a 'text over' 🙂
Ever think of teaching some French during your tutorials? Even add French captions. With you accent, I think it would be quite helpful to me. Thank you!
Not to mention there are people out here who also speak French.
can you boil a bunch of bouquet garni in water to create almost like a 'stock' and then use that water instead of making a bouquet garni each time for a recipe?
You can try...i have never heard of this method though.perhaps try & come back & post a new comment? Whether it is a success or failure - you wont know until you try correct? As for me I think these aromatic herbs - their scent & flavour tends to be more pronounced when cooked together at the same time with the dish/stock etc that one is preparing...and so not sure if freezing the liquid like what you said will taste as good. But it is still worth experimenting.
شكرا الك عهالفيديو كنت حابه اعرف شو الاعشاب اللي بتستخدموها لانو انتو باوروبا كتير بتعتمدو عالاعشاب ما بتعتمدو متلنا بسوريا عالبهارات
الأعشاب المستعملة هي : سلاري ( الكرفس )، ليك ( الكراث )، ثايم ( زعتر بإختلاف أصنافه إذا كان زعتر بري أو زعتر فارسي أو زعتر جبلي )، ورق الغار، روزماري ( حصى البان )، عيدان البقدونس، عيدان الكزبرة، أوراق الليمون الأخضر و الأصفر ...
When cooking stock does one. Not usually use leeks & celery anyway. Stock is a basic . It does not have extra flavoured like thyme. It if required ins added to your chosen dish
Of soup or sauce . It is not needed in stock ( Thyme). The other vegetables are added in abundance so there is no need to add a bouquet guarnai to one’s stock. Please ehxplain why you advised us to use our . I need to comment on the use of the “ only piece of string you had at the moment” .
To think i've been using the hot glue gun all this time...!
xD
Is it me or does he keep calling the celery parsley?
No, there is both.
He uses the parsley stems without the leaves. 😊
He misspoke when creating the first bouquet, calling the parsley stems celery. After that he identified parsley correctly.
@@jerryk9266 ah ha! Yes that was what I thought too. Thanks for confirming :)
Liked by lulu RusbandiRusman ThanksFor Sharing
Where would be the problem to put everything in the pot without tying it together? Is it just to get it out of the pot more easily at the end of the cook?
Yes, that's the point exactly. Another way is to put the spices/aromatics inside a muslin cloth or pouch.
Yes - it will be very time consuming to fish them out one by one. These herbs & spices make your dish taste real good - but if you accidentally ate one it ( say in a beef stew,) oh my - really nasty. Thats why people usually fish the garni out...and searching for one bundle is a lot easier than looking for teeny tiny pieces scattered inside your pot. So some people use a chef string or muslin cloth or cheesecloth to bundle up these aromatics.
So is it parsley or celery you said both
For the first version it's parsley only. The 2nd version uses both.
I love you
First you say “branches of parsley”, then you say “branches of celery”. Which one is it?
He has both. The thin ones he picks up first are parsley stalks. Then he has the very top leafy bits of a celery stalk. The first bouquet Garni only has parsley stalks, the second has both parsley and celery.
Stephane, the first bouquet garni, the more basic one, you used celery, and no parsley, however, later in the piece, you said that you used parsley in the first one.
So do we use parsley and no celery with the basic bouquet garni or both, in addition to the other herbs. My confusion is pertaining to parsley and celery on the first basic bouquet garni.
yes I just watched that again and I did say celery but I meant parsley branches .the worst is that I cannot amend the video with notes anymore. so first one yes it is parsley stokes. thanks for your comment
The French Cooking Academy -Stephane, thank you for clarifying. Shane.
Yup I had the same question. Got it cleared out now. Brilliant, I’m off to make my first ever bouquet garni. Whoop whoop
If I may: it's not "stokes", it's "stalks". No big deal, but a deal nevertheless. Also: you do specify what the "second" bouquet garni type should be used for. You have no stated opinion on the first type. Nothing, not even in the written notes that I could find. Your own web site doesn't have the video, notes, nothing. Seems you could use some help there down under.
thanks for that i will check and amend the video and website. that’s the difficult thing when you are a one man band. i guess the youtube motto « broadcast yourself » is not as easy as it looks 🙂🙂
Anybody else think he looks like James Franco?
Anybody else doesn't care?
But more handsome
James Frencho
No, Stephane is handsome.
Sort of... they're both handsome. 😊
Another word for string in this case is TWINE.
They are called sprigs not branches
Why do you need to make a bouquet why not just add the pieces into the stock pot along with the meat. At the end you are going to drain it anyhow?
TLDR 5:50
Your accent strongly resembles Jacques Pepin's!
+Khanh Ho yeah both french i guess 😄😄👨🏻🍳
But his cooking doesn't...
My apologies. . I accidentally sent my comment before the demonstration was finished. I am disappointed to see & hear Chef demonstrate with “ the piece of string” as he called it. Why not wait until he had butchers twine .? One does not know what this piece of string is made from. It may contain dye or other additives . When one is demonstrating to 24 thousand people & more one should be prepared with thr proper items that are going to be used.
Many, many young people watch these demonstrations, os in my opinion not a Google idea to use any thing in the ingredients that may be dangerous to one’s health, We do not know what this twine / string is made of or what is added to it . I think it would be good practice to tell the viewers that only butchers twine should be used. That any other string /twine may not be a healthy . This should be said anyway. . This demonstration should not have taken place until he had all the proper ingredients. This twine/string would be boiled for many hours when making stock. Lots of string is made with different colours. Think of the harm it could cause. It is most important to use only the recommended twine/string, not just “ only what he could find at the moment.
I am twice this man’s age. My mother always used butchers twine or in the case of stock non at all as the ingredients are already in the ingredients to make the stock. Not at all necessary. To make a sauce the stock would be used m. & Matt then a bouquet garnish would always be hung into the pot.
Please. Avoid or delay demonstrations until the proper materials are available,,
I do accept that people come on to show us how to cook certain recipes . The mabe a gran mother or somebody that likes to cook. .
This Man is representing The Academy of French Cooking.
I think he is a very nice gentleman , But, all the above is not very professional.
Maybe if you got rid of that video & make a new one,. At the end of the Video or better when he is introducing us to all that is needed he should tell us that only Butchers Twine Must be used. leave the Bouquet Guarani out if one does not have the Proper & Only the Proper Butchers twine. …. Never Ever use an alternative as it may be dangerous to one’s health. . It is not important to add this bouquet Guarani. So leave it out. .
I am surprised that it has been on this channel for so Long.
Please remove this Demonstration & Replace it Please with a strict request to only use the proper Butcher’s. twine.
Thank you for reading my long Text. It is in the Intrest of One’s Health that I wrote this……. Thank you. ……..
.
So you use butchers string, is that right? When you dot have white butchers string, I guess you use blue BUTCHERS String.... There was a man once called the butcher of bad dad
Why is it bunched together vs putting it loosely in the pot?