Bouillon (broth)
Bouillon (broth)
Bouillon (pronounced: /ˈbuːjɒn/) is a clear, flavorful broth made by simmering meat, vegetables, and herbs in water. The term is derived from the French word "bouillir", meaning "to boil".
Etymology
The term "bouillon" was first used in France and it comes from the verb "bouillir", which means "to boil". It refers to the method by which the broth is made, by boiling various ingredients to extract their flavors.
Preparation
Bouillon is typically made by simmering a combination of meat (often chicken or beef), vegetables (such as carrot, onion, and celery), and herbs (like parsley, thyme, and bay leaf) in water. The mixture is then strained to remove the solid ingredients, leaving a clear, flavorful broth.
Uses
Bouillon is a versatile ingredient that can be used in a variety of dishes. It is often used as a base for soups and stews, and can also be used to cook rice and other grains, to braise meat, or to add flavor to sauces and gravies.
Related Terms
- Broth: A liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. Bouillon is a type of broth.
- Stock (food): A flavored liquid preparation, similar to bouillon, but often made by simmering bones rather than meat.
- Consommé: A type of clear soup made from richly flavored stock or bouillon that has been clarified.
External links
- Medical encyclopedia article on Bouillon (broth)
- Wikipedia's article - Bouillon (broth)
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski