Court-bouillon facts for kids
A court-bouillon (say "koor-boo-yon") is a special kind of liquid used for cooking. It's like a quick, flavorful broth. Chefs use it to gently cook delicate foods. This includes things like fish, seafood, and sometimes vegetables or eggs. It has seasonings and salt, but it's not thick like a regular soup.
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What is Court-Bouillon?
The name "court-bouillon" comes from French. It means "briefly boiled liquid" or "short broth." This is because it cooks very quickly. It's different from a long-cooked stock. A stock takes many hours to make. A court-bouillon is ready in less than an hour.
You usually don't drink court-bouillon like soup. Instead, it's a cooking liquid. It helps add flavor to the food being cooked. Because delicate foods cook fast, the court-bouillon is made first. Then, the food is added to it. Most court-bouillons cook for less than an hour.
Why is it Special?
Court-bouillon is unique because it always includes something acidic. This could be wine, vinegar, or lemon juice. These acids help bring out flavors from the vegetables. They also add their own tasty touch. The acid helps the flavors mix quickly. Court-bouillon also has salt. It doesn't have animal gelatin, which makes other broths thick.
Different Kinds of Court-Bouillon
There are many ways to make a court-bouillon. The most common kind uses water, salt, and white wine. It also has vegetables like carrots, onions, and celery. These are often called a "mirepoix." Chefs might also add a "bouquet garni." This is a small bundle of herbs like thyme and bay leaf. Black pepper is usually added too.
Simple Versions
Not all court-bouillons are fancy. For example, when cooking lobster, it might just be water, salt, and lemon juice. Sometimes, a little thyme and bay leaf are added. For poached eggs, a court-bouillon can be as simple as salt, water, and vinegar.
Courtbouillon in Louisiana
In Louisiana, especially in Creole and Cajun cooking, "courtbouillon" means something different. It's often spelled as one word. There, it's a thick, rich fish stew. It's usually made with redfish. This stew is thickened with a special mix called a roux.
