Flavor Stock or Sauce With Herbs
Adding herbs like rosemary, thyme, and oregano to stocks and sauces is crucial for giving depth of flavor, but it can be a pain to fish out the loose leaves when you're finished cooking. We've probably all been guilty of leaving them in because we didn't want to bother extracting all the bits. Instead of forcing yourself to pick rosemary leaves off your tongue, just put your herbs into a tea infuser before adding them to your pot. The herbs will infuse flavor into the stock or sauce, and you'll be able to easily remove them without leaving a single trace behind.