Made a cartouche for simmering creamed onions but am unsure. Should the cartouche be cut to sit on top of the liquid? Or should it be trimmed to fit the opening of the saucepan?

• Posted by: @mtrelaun
• November 25, 2010

• 2545 views
• 2 Comments

• cartouche
• DIY
• techniques
• trimming
• equipment uses