What is the purpose of using a sachet in stock making?

• A. To infuse flavor while allowing easy removal of aromatic components.
• B. To color the stock.
• C. To thicken the stock.
• D. To speed evaporation.

Answer: (A)

Using a sachet helps flavor the stock while keeping all the aromatics contained for easy removal. By packing bay leaf, peppercorns, herbs, citrus, or spices in a cheesecloth or spice bag, they release their oils and aroma into the liquid during simmering, but can be pulled out in one piece once the stock is done. This gives you a clean, flavorful stock without loose bits floating around, and it makes straining simpler and quicker. It also helps prevent over-extraction of certain components, which could overpower or bitter the stock if left too long. Color, thickness, or speeding up evaporation aren’t the purposes of a sachet.