| bouillon |
A seasoned broth or stock produced by cooking meat, vegetables or fish in liquid and straining out all particulate matter. Used as a base in many recipes.
출처: www.chinesefood-recipes.com/glossary_of_cooking_te...
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| bouillon |
A clear brown stock made either by boiling meat with water and seasonings, or from commercially prepared bouillon cubes. When served as soup it is called bouillon; combination stock (meat and poultry) is consume'; fish stock is called court bouillon. But there is no uniformity of practice in the use of these names.
출처: www.cyberpathway.com/whispers/food/cookterm.htm
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| bouillon |
The liquid left after cooking vegetables, poultry, meat or fish in water; used as the base for soups and sauces.
출처: wgby.org/localprograms/onthemenu/pages/recipes/glo...
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| bouillon |
the french word for Broth a liquid in which any bones, meat, poultry, fish or vegetables have been boiled. It is concentrated, flavoured with herbs and spices and salted to make a soup. It is served cloudy, not clarified. Used in recipes when a stronger flavour is required - simple stock is less flavoured, watery and never substantial enough to serve as a dish on its own. Bouillon powder and granules are available from supermarkets and make a suitable substitute when time is short.
출처: www.cookeryonline.com/Resource/GlossaryB.html
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| bouillon |
clear delicately seasoned soup usually made from lean beef stock.
출처: www.lmberault.com/cooking_dictionary.htm
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