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Court-bouillon
Court-bouillon or court bouillon (in Louisiana, pronounced ''coo-bee-yon'') is a quickly-cooked broth used for poaching (food), poaching other foods, most commonly fish (food), fish or seafood. It is also sometimes used for poaching vegetables, egg (food), eggs, sweetbreads, Comb (anatomy), cockscombs, and delicate Meat, meats. It includes seasonings and salt but lacks animal gelatin. Description Court bouillon loosely translates from French as "short broth" because the cooking time is brief in comparison with a rich and complex Stock (food), stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes. Although a court bouillon may become the base for a stock or fumet, in traditional terms it is differentiated by the inclusion of Acidulated water, acidulating ingredients such as wine, vinegar, or lemon juice. In addition to contributi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poaching (food)
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about ). This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy cooking method because it does not use fat for cooking or flavoring the food. Variations Shallow poaching This moist-heat cooking method uses a sautoir or other shallow cooking vessel; heat is transferred by conduction from the pan, to the liquid, to the food. Shallow poaching is best suited for boneless, naturally tender, single-serving-size, sliced, or diced pieces of meat, poultry, or fish. This preparation involves smearing the inside of the pan with whole butter and adding aromatics ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouquet Garni
The ''bouquet garni'' ( French for "garnished bouquet"; ) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients and removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish. There is no standard recipe for ''bouquet garni'', but most French recipes include thyme, bay leaf and parsley. It may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the ''bouquet''. Sometimes, the ''bouquet'' is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied with butcher twine can be used. ''Sachet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poached Halibut In A Sesame Court Bouillon
Poaching is illegal hunting or fishing. Poaching or poach may also refer to: Food * Poaching (cooking) People * Amanda Poach (born 1987), American soccer player * Andreas Poach (1515–1585), German theologian Sport * Poach (pickleball), a type of shot in the sport of pickleball * Poaching (snowboarding), snowboarding at a resort where snowboards are explicitly prohibited. * Poaching (tennis), when a doubles player aggressively moves across the court to volley a ball intended for their partner. Other uses * Mate poaching in animals, seduction of an animal who has already established a bond with another creature ** Human mate poaching, in human infidelity * Employee poaching, the recruitment of employees directly from a business competitor ** Antipoaching Antipoaching (or no-poach agreement) is an anti-competitive conduct where companies conspire not to hire each other's employees. Antipoaching agreements, or no-poach agreements, are related to non-compete claus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nage (food)
Nage is the term (French word) for a flavored liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavored with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter. Background Cooking something ''à la nage'' translates as “while swimming” ( French ''nage'') and refers to cooking in a well-flavored court-bouillon Court-bouillon or court bouillon (in Louisiana, pronounced ''coo-bee-yon'') is a quickly-cooked broth used for poaching (food), poaching other foods, most commonly fish (food), fish or seafood. It is also sometimes used for poaching vegetables, e .... Eventually the term "nage" itself came to refer to a broth which, while light, is strong enough to be served as a light sauce with the dish itself, unlike a court-bouillon which is omitted. Additional ingredients such as tomatoes are sometimes added. See also * Demi-glace References Food ingredie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roux
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or Cooking oil, oil on the stove top, blended until smooth, and cooked to the desired level of Food browning, brownness. A roux can be white, blond (darker), or brown. Butter, bacon drippings, or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups, and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. Ingredients The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of Cuisine classique, classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used. In regional Cuisine of the United States, American cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Redfish
Redfish is a common name for several species of fish. It is most commonly applied to certain deep-sea rockfish in the genus ''Sebastes'', red drum from the genus ''Sciaenops'' or the reef dwelling snappers in the genus ''Lutjanus''. It is also applied to the slimeheads or roughies (family Trachichthyidae), and the Berycidae, alfonsinos (Berycidae). References {{Animal common name Fish common names ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cajun Cuisine
Cajun cuisine ( , ) is a subset of Louisiana Creole cuisine, Louisiana cooking developed by the Cajuns, itself a Louisianan development incorporating elements of Indigenous cuisine of the Americas, Native American, West African, French cuisine, French, and Spanish cuisine, Spanish cuisine. Cajun cuisine is often referred to as a "rustic" cuisine, meaning that it is based on local food, locally available ingredients and that preparation is simple. Cajuns historically cooked their dishes, gumbo for example, in one pot. Crayfish as food, Crawfish, Shrimp and prawn as food, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (), onion, and celery are called "Holy trinity (cuisine), the trinity" by chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the ''Mirepoix (cuisine), mirepoix'' in traditional French cuisine which blends roughly diced carrot, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisiana Creole Cuisine
Louisiana Creole cuisine (, , ) is a style of cooking originating in Louisiana, United States, which blends African cuisine, West African, French cuisine, French, Spanish cuisine, Spanish, and Native American cuisine, Native American influences, as well as influences from the general cuisine of the Southern United States. Louisiana Creole people, Creole cuisine revolves around influences found in Louisiana from populations present there before its sale to the United States in the Louisiana Purchase of 1803. The term ''Creole'' describes the population of people in French colonial Louisiana which consisted of the descendants of the French and Spanish, and over the years the term grew to include Acadians, Germans, Caribbeans, native-born Slavery in the United States, slaves of African descent as well as those of mixed racial ancestry. Creole food is a blend of the various cultures that found their way to Louisiana including French, Spanish, Acadian, Caribbean, West African, Ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poached Egg
A poached egg is an egg that has been cooked outside the shell by poaching (or sometimes steaming). This method of preparation can yield more delicately cooked eggs than higher temperature methods such as boiling. Poached eggs can be found in several dishes. Preparation The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately and cooked until the egg white has mostly solidified, but the yolk remains soft. The ideal poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella vaccination for hens, eating eggs with a runny yolk is considered safe. Broken into the water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk. A chicken egg contains some egg white that may disperse into the poaching liquid and cook into an undesirable foam. To prevent this, the egg can be strained before cooking to remove the t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaf
The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. Bay leaves come from various plants and are used for their distinctive flavour and fragrance. The most common source is the bay laurel ('' Laurus nobilis''). Other types include California bay laurel, Indian bay leaf, West Indian bay laurel, and Mexican bay laurel. Bay leaves contain essential oils, such as eucalyptol, terpenes, and methyleugenol, which contribute to their taste and aroma. Bay leaves are used in cuisines including Indian, Filipino, European, and Caribbean. They are typically used in soups, stews, meat, seafood, and vegetable dishes. The leaves should be removed from the cooked food before eating as they can be abrasi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thyme
Thyme () is a culinary herb consisting of the dried aerial parts of some members of the genus ''Thymus (plant), Thymus'' of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and north Africa. Thymes have culinary, medicinal, and ornamental uses. The species most commonly cultivated and used for culinary purposes is ''Thymus vulgaris'', native to Southeast Europe. History Thymus serpyllum, Wild thyme grows in the Levant, where it might have been first cultivated. Ancient Egyptians used common thyme (''Thymus vulgaris'') for embalming. The Ancient Greece, ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Ancient Rome, Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs". In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
