Culinary Globetrotting

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I love finely chopped soft fresh herbs, such as parsley in my cooking, but larger and woodier herbs and spices are better in a cook bag. On the left is a recent picture I have taken that shows how the rosemary herbs ‘leaves’ come off the stems and are definitely in the ways of eating enjoyment.

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.


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