As some of you who are closely following may recall, I posted a very excited entry a couple of weeks ago about the arrival of a very treasured UPS delivery: my Professional Chef textbook! My plan was to read a chapter, then post what I learned on a weekly or bi-weekly basis. Weeeeelll, after reading the first five chapters and realizing there wasn’t much I could really post on in those intro chapters, I finally stumbled upon something worth posting that I think you, reader, will find useful and interesting! In my first ever post chronicling my tacking of this giant textbook, I present to you: How to make a sachet d’Epices! A sachet d’Epices is just a fancy French name for a pouch made of cheesecloth containing herbs and spices of your choice, intended to infuse flavor into a broth without the “mess” of putting the spices directly into the broth or sauce. The flavor will be more subtle as well. Think of it as a light kiss of flavor rather than a full-blown punch in your taste buds. The following recipe is my recipe that I used to flavor the broth for a beef roast, but you can modify to whatever you are cooking, and get creative with it. You could add ginger, a cinnamon stick, mustard seed, carrot, etc. Play around and see what you can come up with! I tried quite a few sachets after reading this chapter, and I WILL say, some turned out amazing like the following recipe, and others, well, not so great. The trick is to experiment and see what works, and what doesn’t!
Isn’t it so fun when that shiny new package arrives at your doorstep that you’ve been “patiently” waiting for? Today I was greeted by the not-so-smiley-on-account-of-our-scary-looking-dogs delivery man with my highly anticipated delivery. What might I be so excited about that I practically ripped the package right out of his dog-fearing hands you ask? Check it out:
Yep. It’s a copy of The Professional Chef, the “bible” of the Culinary Institute. Continue reading