Court-bouillon definitions
| Word backwards | nolliuob-truoc |
|---|---|
| Part of speech | The word "court-bouillon" is a noun. |
| Syllabic division | court-bouil-lon |
| Plural | The plural of court-bouillon is court-bouillons. |
| Total letters | 13 |
| Vogais (3) | o,u,i |
| Consonants (6) | c,r,t,b,l,n |
Court-bouillon is a flavorful broth used in cooking, especially for poaching fish and seafood. This French term translates to "short boil," indicating the quick preparation of this aromatic liquid.
Ingredients
A typical court-bouillon recipe includes water, white wine, onions, carrots, celery, garlic, herbs such as parsley and thyme, as well as peppercorns and bay leaves. These ingredients come together to create a fragrant and flavorful base for cooking delicate proteins.
Usage
Court-bouillon is often used to poach fish or seafood, infusing them with subtle flavors while keeping the proteins moist and tender. The cooking liquid can also be used as a base for sauces or soups, adding depth and complexity to various dishes.
Preparation
To prepare court-bouillon, simply combine all the ingredients in a large pot and bring them to a boil. Once the liquid has simmered for a short period, it is ready to use for poaching fish or seafood. The aromatics and seasonings in the broth enhance the natural flavors of the ingredients being cooked.
Court-bouillon is a versatile cooking liquid that adds a depth of flavor to dishes without overpowering the main ingredients. Its light and aromatic profile makes it ideal for enhancing the delicate taste of fish and seafood, creating dishes that are both delicious and nutritious.
Court-bouillon Examples
- I simmered the shrimp in a court-bouillon for a delicious seafood dish.
- The chef used a court-bouillon to poach the salmon to perfection.
- A court-bouillon is a flavorful broth used for cooking fish and seafood.
- The court-bouillon infused the tilapia with a lovely herb flavor.
- I added white wine to my court-bouillon for a touch of acidity.
- The court-bouillon recipe called for a mix of herbs and vegetables.
- Court-bouillon is a French cooking technique often used for fish.
- The court-bouillon enhanced the delicate flavor of the lobster.
- I let the court-bouillon simmer gently before adding the fish.
- The court-bouillon gave the seafood stew a rich and aromatic base.