 [kŏŏr, kôr, kōr]
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Court-bouillon - Wikipedia, the free encyclopedia
Court-bouillon or court bouillon is a flavored liquid for poaching or quick-cooking foods. Nowadays, it is usually mentioned in connection with fish and seafood, but it is also used for poaching ve...
en.wikipedia.org/wiki/Court-bouillon |
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RecipeSource : Soups, Stews, and Stuff : Stock Recipes : Court Bouillon - Master Chefs ... ---------- Recipe via Meal-Master (tm) v8.02 Title: COURT BOUILLON - MASTER CHEFS Categories: Basics, Bouillon, Masterchefs, New york, Tfs Yield: 8 servings 2 1/2 c Water, cold 1 md Onion, sliced 1 Carrot, sliced 1 Celery,
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court bouillon: An aromatic vegetable broth that usually contains an acidic ingredient such as lemon, vinegar or wine. It is most commonly used to poach fish.
http://www.eddybles.com/culictionary/
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Court Bouillon means short boil. It is an acidulated vegetable stock, used to poach fish or fowl. The acid firms the flesh and keeps it white. Using a vegetable stock to poach helps to add instead of subtract flavor from what is being cooked, as plain water would.
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