What is Court Bouillon?

Court Bouillon translates roughly like a short boiling and refers to a flavored fluid used for poaching such as fish, eggs and sometimes chicken. Sometimes it is called broth, but has a very light flavor for the broth and does not require a significant time of cooking vegetable or meat broths. Instead, Judicial Buillon takes about thirty minutes to prepare before use in recipes. This flavor helps to taste meat, fish or eggs when they are poach but do not exceed. All ingredients are usually added to the liquid and cook on the stove for half an hour. Sometimes the recipes recommend reposing any vegetables first in a little light oil. In the production of light broths they tend to cook, so it is usually not worth consumption. Alternatively, you can simply bag meat, fish or eggs in an unaffected court. It's a bit more complicated to do it when you sack eggs because they tend to pick up some herbs from the broth. If you want a very clean white egg, first soak Bouillon.

You will find a number of fish recipes that recommend poaching fish in Bouillon, but if you don't have time to do it, you can use vegetables or fish instead. Just remember that most shares are salty than Court Bouillon. Look for low reserves of salt or broths.

Bouillon Cubes, which you can buy in stores, tend to replace a freshly prepared court. They are very salty and often have relatively few preservatives, many of which contain MSG. Such May cubes overwhelm fine types of fish and tend to overcome the fresh and natural taste of poisoned eggs.

In addition to using Court Bouillon for poaching, you can also cook rice, potatoes or couscous in the broth. They add another appetite for these rather ordinary tasting dishes. Because the taste is light, it can be easily combined with other sauces or gravity without impressing tastings.