BOUILLON Meaning and
Definition
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Bouillon is a noun that refers to a clear, flavorful broth or stock that is typically made by simmering meat, bones, or vegetables in water. It is a common base for soups, sauces, and stews, and it adds depth and richness to dishes.
Bouillon is often made from various types of meat, such as beef, chicken, and fish, which are simmered for an extended period to extract their flavors. Bones and vegetables, such as onions, carrots, and celery, are often added to enhance the taste and aroma. The ingredients are strained, resulting in a liquid that is free of all solids, resulting in a clear and transparent broth.
Bouillon is commonly used as a foundation for many French-inspired dishes, such as consommés, bisques, and bouillabaisse. It can also be consumed on its own as a warm and comforting drink or used to rehydrate dried ingredients, such as couscous or dehydrated soups.
In addition to its culinary applications, bouillon has also been used historically for its perceived health benefits. It is often marketed as a savory drink or broth that can be consumed for its restorative properties, particularly during times of illness or recovery.
Overall, bouillon serves as a versatile ingredient in the kitchen, known for its ability to enhance and deepen the flavors of various dishes while also providing nourishment and comfort.
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1. A clear beef-tea. 2. A culture medium made by soaking 500 gm. of chopped lean beef in 1,000 c.c. of water, adding 10 gm. powdered peptone, 5 gm. table salt, and 5 c.c. normal sodium hydrate (4 per cent.) solution, boiling, filtering, making alkaline by adding 10 c.c. more of normal sodium hydrate, and again boiling.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
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Soup; broth; a disease in horses, consisting of a fleshy excrescence on the heel.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
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Other Common Misspellings for BOUILLON
Etymology of BOUILLON
The word "bouillon" has an interesting etymology. It originated from the Old French word "bouillon", which meant "a bubbling or boiling". This was derived from the verb "bouillir", meaning "to boil". The Old French word likely came from the Latin word "bullire", also meaning "to boil".
Over time, the term "bouillon" evolved to refer specifically to a clear, savory broth made by simmering meat or vegetables. It is commonly used as a base for soups, sauces, and other dishes. The term "bouillon cube", which refers to a dehydrated, compressed version of the broth for easier use, also stems from this word.
Similar spelling words for BOUILLON
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