Classical techniques are classical for a reason; they’re good! And one of the classical items used in a chef’s kitchen is a sachet. Sachets are used to flavor stocks, broths, braised dishes and stews. They add wonderful and subtly complex flavors that take your dishes to high-end restaurant standards. But the fact is, they are easy to make and use. First off, what else are you going to do with your parsley stems? Probably throw them away. Don’t! Use them in a sachet, along with some peppercorns, a bay leaf and a sprig of thyme. I include a garlic clove, but that is optional. Cheese cloth and butchers string are standard, but a coffee filter and a plastic tie wrap work pretty nicely as well. If you tie the string long enough you can also tie one end to the pot handle so don’t have to fish to get it out. Next time you have something simmering, step up your game and try a sachet. It looks so nice that my daughter thought it was a fashion accessory!