Cookbook:Court-bouillon
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
A court-bouillon is an aromatic liquid in which eggs, fish, or vegetables may be cooked.[1]
Characteristics
[edit | edit source]The typical components of a court-bouillon include water, acidified with citrus, wine, or vinegar, and flavored with spices and aromatic vegetables.[1][2][3] Celery, onion, carrots, and a bouquet garni are common; leeks, garlic, chiles, pepper, and scallions are also options.[2] The mixture is simmered for no more than a half hour, which makes it more delicate and mild than something like a stock.[4]
Selection and storage
[edit | edit source]Tailor the specific components of your court-bouillon to the flavor profile of your recipe. The court-bouillon can be made in advance and refrigerated, but it shouldn't be reused too many times.[4]
Use
[edit | edit source]A court-bouillon, with its delicate flavor, is primarily used to gently cook (i.e. poach) mild-tasting foods like fish.[4][3]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
- ↑ a b Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c "Word of Mouth: Court Bouillon". Kitchn. Retrieved 2024-05-09.