Bouillon
Origin: French
Broth or uncleared stock, typically made by simmering beef or chicken in water with seasonings.
Bouillon:
clear delicately seasoned soup usually made from lean beef stock.
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Court bouillon
A flavoured liquid that is used for cooking fish, meat or vegetables. It can be made up from a combination of any of the following ingredients: white wine, onion, garlic, celery, seasoning and spices.
Bouillon is a clear soup stock made from poultry, meat, fish, or vegetables. It is the basis of many dishes, and can also be used on its own for mild, delicate soups.
Bouillon- A clear soup made by cooking meat, usually beef, together with vegetables and seasonings, and then straining the resulting stock. It can also be prepared from bouillon granules or bouillon cubes.
bouillon
A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces.
bouquet ...
Bouillon
a broth made from cooking vegetables, poultry, meat or fish in water.
Bourride ...
Bouillon - A base for soup and sauces made by cooking vegetables, poultry, meat, or fish in water, then straining. Also known as broth or stock. Recipe: Roasted Turkey Carcass Broth ...
bouillon Unclarified stock (from the French word to bubble, as in when liquid boils)
bouillabaisse: A fish stew; speciality of Provence
Bourguignonne: A red wine sauce with the addition of button onions and mushrooms ...
Bouillon
A liquid similar to a stock, but cleaner and richer in flavor
Bouquet-garni ...
Bouillon - French, for broth. Refers to the liquid resulting from simmering meats, vegetables, and aromatics in water until the meats have lost all their nutritional elements to the water and the broth can jell upon cooling.
Bouillon - The French word for a broth, it is a liquid made from scraps of meats, poultry, or fish with chopped vegetables simmered in water. The liquid that is strained after cooking is the bouillon.
Bouillon granules
The granular form of bouillon cubes made from dehydrated beef, chicken or vegetable stock. Substitute with beef base which may be ordered from Gazin's Cajun-Creole Cuisine catalog.
Bouquet garni ...
Bouillon powder
A stock powder or cube made from dehydrated stock broth. It is available from supermarkets.
Bouquet garni ...
Bouillon - A clear, seasoned soup usually made from beef or chicken, vegetables and seasonings; also obtained by dissolving a bouillon cube or envelope in boiling water.
bouillon (BOO-yahn) - It is the French word for broth. It is a clear soup made from cooking meat, vegetables, poultry, or fish in water. The liquid that is strained after cooking is the bouillon, which can form the base for soups and sauces.
Court Bouillon: A savory bouillon made from fish stock. Court bouillon is used for poaching fish and as a base for fish sauces.
Croûtons: Small cubes of crispy, fried bread used as a garnish.
Court Bouillon - a seasoned broth made with water and meat, fish or vegetables, and seasonings.
Court-Bouillon - Liquid made from water, herbs, and either vinegar, lemon juice, or wine and used to cook fish.
Court Bouillon - Court bouillon is a poaching liquid used primarily to poach seafood and fish. Water is just simmered with onion, carrot, celery (mirepoix) bay leaf, wine, peppercorns, lemon.
Court bouillon: A mixture of water, herbs, vegetables and either wine or vinegar, used mainly for cooking fish.
Croquettes: Small fish cakes or meat and/or vegetable rissoles.
Court-bouillon
A spiced aromatic liquor or stock used mainly for cooking fish and shellfish. Wine and vinegar may sometimes be added to the court-bouillon which is usually prepared in advance and allowed to cool.
Couscous ...
Court Bouillon - A well-seasoned cooking liquor, sometimes made with broth, used to poach fish and shellfish. Court-bouillons mainly consist of wine, water, herbs, and onion.
4 chicken bouillon cubes
pepper (taste)
salt (taste only if needed as the chicken cubes are salty) ...
Bouillon
Clear soup made from slow simmering lean meat, bones and seasonings and vegetables. Strained and served with the shredded cooked meat it was made from.
Bouquet Garni ...
Bouillon
A bouillon cube is a compressed cube of dehydrated beef, chicken, fish, or vegetable stock. Bouillon granules are small particles of the same substance, but they dissolve faster.
Bouillon (Fr.): Broth.
Boulanger (Fr.): Baker, specifically of breads and other non-sweetened doughs.
Bouillon (BOOL-yahn)
French for broth and used to describe a stock made by cooking meat, poultry, fish or vegetables in water; the solids are removed before the broth is used in soups or sauces or as a poaching medium.
Bound Salad ...
Bouillon - Flavorful Broth. derived of meat - fish - or vegetables
Bound Salad - See Combination Salad
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court-bouillon
napoletana
Napoletana coffee making is a method of stove-top coffee brewing.
Court Bouillon - A stock used in classical French cooking to add flavour when poaching fish or seafood
Deglaze - To use a liquid such as wine to remove cooked-on meat and juices from a pan, to provide the base of a sauce ...
Court bouillon A liquid comprised of water, vinegar or wine, herbs and seasoning to poach fish in
Couscous A beady grain of semolina used in North African cuisines. Typically boiled like rice, with spices and vegetables or fruits.
Chicken bouillon cubes, water, cream of chicken soup, 10-12 oz) box chopped of broccoli, raw potatoes diced, small onion chopped, and velveeta cheese are used to cook Broccoli Cheese Soup soup velveeta-cheese recipe.
DADO - Bouillon cube for making meat, vegetable, or fish stocks.
DANDELION - See Cicoria di Campo ...
Ingredients: bouillon, beef base, pepper...
2 Reviews
Prep Time:45 mins ...
Add bay leaf, bouillon, tomato sauce and turkey; bring mixture to a boil. Reduce the heat to low; cover and simmer about 12 to 17 minutes or until turkey is tender, stirring occasionally.
pinch chicken bouillon (powdered stock)
sprig fresh rosemary
1 chipping potato (such as Maris Piper), peeled, shredded ...
court bouillon (Fr.) Flavored acidulated stock for cooking food, pri-
marily fish, but also vegetables and meat.
couscous A dish from Morocco, Tunisia, and Algeria prepared variously, ...
Mix the water, bouillon cubes and sliced mushrooms (toss in a handful of whole mushrooms) in a medium saucepan. Quickly heat to boiling and then remove from the burner and set aside to cool.
1 large chicken bouillon cube, preferably all-natural
3/4 cup hot water
1 cup jasmine rice ...
Court-Bouillon A liquor made from carrots, onions, wine, peppercorns and herbs. Often used for cooking fish.
Crapandine Poultry and game split down the back and laid flat for roasting.
Crèmeux A French term indicating 'creamy'.
[Great Britain] Bouillon cubes.
Stock status report (food industry term):
A management report showing the current inventory level in-house or in-transit for a department, section or category.
Substituting Bouillon for Canned Stock
Substituting Fresh Ginger for Ground Ginger
Substituting Mayonnaise for Eggs
How to Make Jambalaya
Difference between Chili Sauce and Cocktail Sauce
Storing Opened Bottles of Wine for Cooking ...
Clear soups, made from a rich meat stock, include consommé (beef, veal, or fowl) and bouillon (beef or chicken). A clear soup with finely shredded vegetables added is a julienne soup.
stock - also called broth or bouillon, a flavorful liquid made by gently cooking meat, chicken or fish (with bones) in water and used for making sauces, soups, glaces and can be used for braising or poaching.
Some recipes may suggest that you use a court-bouillon for fish dishes. Court-bouillon is a stock made from root vegetables, water, wine and vinegar, but this recipe for basic fish stock does the job very well and is perfect for poaching fish in.
carrying meat, such as lamb, spit-roasted chickens cut up into pieces, fricasseed mutton with butter and onions, fried pigeons that were then oven-baked with sugar and rose water, and chickens stuffed with rice and onions and served in a bouillon ...
The poaching liquid is called court bouillon and a classical court bouillon consists of: an acid (wine, lemon juice), aromatic (bouquet garni), poaching liquid, and mirepoix.
Court-bouillons mainly consist of wine, water, herbs, and onion. Vinegar is sometimes added to the bouillon to help set the fish and enhance its white color. Truite au bleu is a perfect example of this technique.
beef broth Substitutes: beef stock OR beef base OR beef bouillon cubes (not as flavorful)
beef stock Substitutes: beef broth OR vegetable stock + hatcho miso to taste OR reconstituted beef base OR reconstituted beef bouillon cubes ...
A studded onion is frequently used to impart an elusive character to courts-bouillons, stocks and soups. Cloves are often used to enhance the flavour of game, especially venison, wild boar and hare.
Ingredients: ground sausage, onion, diced (medium), bouillon cubes, your favorite flavor, water, potatoes, chopped (skin on) (medium), frozen vegetable mix, your favorite, tomato, diced (large)...
Tip of the Week:
Whipping Cream with More Volume ...
An old fashioned cocktail rarely seen these days is the Bull Shot, which substitutes beef bouillon for the tomato juice.
It is much better tasting than bouillon or G. Washington's broth. I simply rough-cut some celery, carrots, a few onions, a little parsley and other herbs from the garden, salt and pepper.
A type of broth that's similar to a clarified bouillon. Used in sauces and soups.
Cool
To let baked bread or food stand at room temperature, until it is no longer warm to the touch by your hands.
Nage
This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Newburg
A cream, butter and sherry sauce classically paired with shellfish.
COMBINE apple juice, lime juice, cornstarch and bouillon in small bowl. Add to skillet; cook, stirring occasionally, until thick. Spoon sauce over chicken to serve.
Chicken Test for Doneness ...
' They are cooked in a court-bouillon flavoured with herbs and served hot or cold in this broth. Nicoise salad Dish made with tomatoes, olives, potatoes, eggs, green beans, anchovies. Noilly prat Vermouth ...
2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
1/4 cabbage, sliced into strips
1 onion, pealed and sliced ...
gratin savoyard: baked casserole of sliced potatoes w/bouillon, cheese, butter
gratiné(e): having a crusty, browned top; also onion soup
grattons: crisply fried pieces of pork, goose or duck skin; cracklings ...
 See also: Cooking, Sauce, Water, Vegetable, Fish
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