BOUILLION Meaning and
Definition
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Bouillon, pronounced "bool-yon," is a noun with multiple meanings, primarily referring to a type of clear broth or a small, concentrated cube or packet used to make a broth.
Firstly, bouillon can denote a flavorful, savory broth that is made by simmering meat, bones, vegetables, and herbs in water. This preparation method extracts the essence and flavors from the ingredients, resulting in a rich and aromatic liquid that can serve as a base for various soups, stews, and sauces. Bouillon is usually strained to remove any solid particles, leaving a clear and flavorful liquid that can be consumed as is or enhance other dishes.
Secondly, bouillon is also used to describe a concentrated cube, packet, or granular form of dehydrated broth or stock. These convenient, instant versions are a popular addition to recipes, as they impart a quick and intense infusion of flavor to various dishes. Bouillon cubes or packets are typically dissolved in hot water to create an instant broth that can be used in soups, gravies, sauces, and seasoning.
In summary, bouillon refers to both a clear broth obtained from simmering ingredients and a concentrated form of broth that can be quickly dissolved to add flavor to culinary creations. Regardless of the specific context, bouillon serves as a versatile ingredient that contributes depth and richness to various dishes in gastronomy.
Etymology of BOUILLION
The word "bouillon" has its origins in the French language. It is derived from the Old French term "bouillon" which meant "boiling" or "broth". This Old French word, in turn, comes from the verb "bouillir" meaning "to boil". The word "bouillon" has been used in French culinary vocabulary since the 17th century to refer to a type of clear, thin broth made from simmering meat, vegetables, or bones. Over time, "bouillon" has also been adopted in other languages, including English, to refer to various types of broth or stock used in cooking.
Similar spelling words for BOUILLION
