Dave Smith wrote:
> phaeton wrote:
>> Is there any special name for the cotton bags I see referenced in a
>> lot of soup recipes? I.e., you put your spices and herbs in the bag,
>> so that after they've cooked into the broth you can easily remove them.
>>
>> I went to one of my local supermarkets (I have more to choose from)
>> and looked for these bags in the "baking needs" aisle (flour, sugar,
>> oils, etc). Then I looked in the kitchen gadgets section (cooking
>> spoons, measuring cups, thermometers, etc). Finally I looked in the
>> spice section. No bags.
>>
>> I asked someone, but they didn't know what I was talking about.
>> Though, something tells me that my fave Asian market would have them.
>
>
> I assume that you are talking about a bouquet garnis. All you need is
> some cheese cloth. Cut off a large enough piece, put the herbs on it,
> pull up the corners and tie it up. You don't need to buy special bags.
> Even if you can find them they are probably expensive.


So if I buy cheesecloth, is it 'food ready' or do I have to do some sort
of preliminary cleansing?

Thanks.