Deutsch: Brühe / Español: Caldo / Português: Caldo / Français: Bouillon / Italiano: Brodo /

Bouillon refers to strained broth or clear soup stock, typically made by simmering beef or chicken in water with seasonings.

It is a clear soup stock made from poultry, meat, fish, or by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces. It is the basis of many dishes, and can also be used on its own for mild, delicate soups.

Description

Bouillon is a flavorful and aromatic liquid made by simmering meats, vegetables, and herbs in water. It is commonly used as a base for soups, stews, sauces, and gravies. Bouillon is rich in nutrients and adds depth of flavor to dishes. It can be made from scratch using various ingredients or purchased in a condensed form as bouillon cubes or granules. The cooking process extracts the essence of the ingredients, resulting in a savory and comforting broth. Bouillon can be seasoned with salt, pepper, and other spices to enhance its taste.

Application Areas

• Base for soups
• Base for stews
• Base for sauces
• Base for gravies
• Flavoring agent for rice and grains

Treatment and Risks

• If bouillon is not cooked properly, there is a risk of bacterial contamination
• Excessive consumption of bouillon with high sodium content may lead to health issues such as high blood pressure
• For those with dietary restrictions, it is important to check the ingredients of store-bought bouillon for allergens

Examples

• Chicken bouillon
• Beef bouillon
• Vegetable bouillon
• Fish bouillon
• Mushroom bouillon

Similar Concepts and Synonyms

• Broth
• Stock
• Consomme
• Bouillon cube
• Soup base

Articles with 'Bouillon' in the title

• Bouillon cube: Bouillon cube: 1882- the year bouillon cubes were first made commercially by Julius Maggi for the poor people living in city slums. These cubes are inexpensive way of making nutritious soup for these people who could not afford to buy meat
• Broth / Bouillon: Broth / Bouillon is a type of clear soups without any solid ingredients

Summary

Bouillon is a flavorful liquid made by simmering meats, vegetables, and herbs in water, commonly used as a base for soups, stews, and sauces. It is rich in nutrients and adds depth of flavor to dishes. Bouillon can be made from scratch or purchased in a condensed form. Caution should be taken to ensure proper cooking to avoid bacterial contamination, and moderation is key when consuming bouillon with high sodium content.

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