I’ve taken a few cooking courses from the George Brown School Hospitality and Culinary Arts over the last two years. I started them with my Father (who has now taken more courses than I have) and have found them to be full of knowledge, advice and time to practice. They’ve been very useful.
I took each class with an open mind and knew there would be a few surprises; but one was bigger than them all. I couldn’t believe the amount of cheesecloth we used!
I’ll admit that calling cheesecloth an ‘ingredient’ (per the title of this post) is a bit of a stretch on first glance but when it came to class it didn’t feel that way. Herbs, spices and other ingredients were commonly wrapped in cheesecloth to infuse flavor into dishes (so that you could later pull the solids out).
Cheesecloth is often used in preserving (especially for jelly though it is used in other styles as well) but I hadn’t used it when making soups, stews or stocks. It’s amazing how much flavor you can impart by tying ingredients in a small bag of cheesecloth and adding them to your cooking.