The same applies to cardamon seeds, cloves, bay leaves, cinnamon bark, orange peel, star aniseed, woody lemongrass stalks, etc.
So, a good little trick is to get some sturdy cook bags made from re-usable cheesecloth or similar material.
This what I use:
I bought my ‘Wrap ‘n Boil bags at a Kosher shop … I do not have a kosher household, I just happen to like those bags.They are made from 100% cotton, knitted, loose enough to allow the cooking fluids to easily steep the ingredients, but tight enough for herbs and spices bits not to escape from the bag.
I also like how very large and roomy they are. Certainly can handle a lot of ingredients.
Also they wash out really well. I basically just used dishwash liquid and rinsed them under running hot water.
Here on the left is a used, washed cook bag. As you can see there are plenty more uses left in this bag!
If you don’t have a Kosher shop nearby, I am sure you can find them easily enough online. There are plenty of different varieties available. I will post some samples below.
I think most of them are muslin or cheese cloth in different sizes. Still very useful!
I even found one metal holder. Use whatever it suits you to keep spiky woody bits from interfering with your eating enjoyment.
0 Comments