Tagged:  bouqet garni

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heldere bouillon

Beef Stock

In cooking lessons, french cuisine, soups On September 4, 2011 0 Comments

The beef stock is the base of all stocks. Stocks based on fish, poultry or vegetables,  have small changes in the manufacturing process and ingredients but it is… Read More »

groenten snijden

french terms in vegetable cutting

In cooking lessons, french cuisine On August 30, 2011 0 Comments

French terms in vegetable cutting can be confusing. Ever thought what does paysanne or bouqet garni means? here is a list for the french terms in vegetable cutting…. Read More »