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Advice on bouquet garni?

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Advice on bouquet garni?

maddogg280 | Mar 13, 2009 06:02 AM

I'm getting ready to make cassoulet, and am looking for advice on the bouquet garni portion. In the past, I was lazy and just through in Herbs de provence. Should I go to the trouble of using bouquet garni? If so, what ingredients do you normally use? Do you usually use cheese cloth or tie it up with string? Any suggestions would be appreciated.

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