What exactly is a court-bouillon? Learn how this quick, aromatic poaching liquid is related to—but different from—a traditional stock or broth.
1 Answer
A court-bouillon is a quickly prepared, flavorful liquid used for poaching delicate foods like fish or vegetables. It differs from stocks and broths, which are simmered for longer periods to extract flavor from bones and meat.
Detailed Explanation:
A court-bouillon (French for 'short broth') is a flavorful liquid used for poaching. Unlike stocks or broths, which are simmered for hours to extract flavor from bones, meat, or vegetables, a court-bouillon is typically prepared quickly, often in under an hour. Its primary purpose is to impart flavor to the food being poached, rather than serving as a base for soups or sauces.
The basic ingredients of a court-bouillon usually include water, an acid (such as vinegar, lemon juice, or wine), aromatics (such as onions, celery, carrots, and herbs like parsley, thyme, and bay leaf), and spices (such as peppercorns). The specific ingredients and proportions can be adjusted to complement the food being poached. For example, a court-bouillon for fish might include white wine and fennel, while one for vegetables might feature vegetable scraps and herbs.
The acid in the court-bouillon helps to firm the proteins in the food being poached, preventing it from falling apart. It also helps to extract flavor from the aromatics. The aromatics and spices contribute layers of flavor to the poaching liquid, which in turn infuses the food.
In summary, while stocks and broths are foundational liquids built over time, court-bouillon is a rapid infusion designed for immediate flavor impact during poaching.
Pro Tip:
Don't overcook your court-bouillon. Simmering it for too long can result in a bitter or muddy flavor. Aim for a gentle simmer just long enough to meld the flavors, typically 30-45 minutes.