Basic Court Bouillon
by Joe G in Rouxbe RecipesCourt bouillon is a flavorful liquid in which to poach foods. This basic court bouillon can be used to poach seafood, fish...
| Comments: 7 | Views: 3681 | Success: 100% |
If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Put a small pot of cold water on the stove. Add some small diced vegetables (e.g., peas or carrots) and a small piece of chicken breast. Attach a thermometer to the side of the pot and slowly heat up the water. As the water goes from cold to boiling, watch the conditions. Note when the chicken actually starts to cook (it will start to turn white around the edges). Monitor and make a mental note of what happens when you reach the poaching, simmering and boiling temperatures.
Make the Salade Lyonnaise (recipe below). Follow the instructions for poaching eggs.
Next, make a basic court bouillon (recipe below) and poach a piece of your favorite fish (e.g., salmon, snapper or prawns). Once cooked, squeeze some fresh lemon juice over top and season with salt and pepper.
Poach a boneless, skinless chicken breast in enough Dark Chicken Stock (recipe below) to cover it completely. Make sure to use a small pot that is just big enough to fit the chicken. Once cooked, cover with vented foil and set aside to rest. Reduce the poaching liquid (stock) by simmering it down to a sauce-like consistency. Season the sauce with salt and pepper to taste. Slice the chicken breast and pour it over top.
Try a few of the recipes below, paying close attention to the poaching and simmering methods.
Boil some pasta and make one of the recipes below.
Court bouillon is a flavorful liquid in which to poach foods. This basic court bouillon can be used to poach seafood, fish...
| Comments: 7 | Views: 3681 | Success: 100% |
Poached in a fragrant court bouillon, this succulent salmon is topped with a vibrant caper, herb and lemon vinaigrette.
| Comments: 8 | Views: 4785 | Success: 100% |
A classic French bistro salad. Baby frisée, bacon, a poached egg and home made croûtons are tossed with a Dijon vinaigrette.
| Comments: 3 | Views: 11622 | Success: 94% |
Often forgotten, poached pears make for simple, but elegant, dessert.
| Comments: 12 | Views: 5650 | Success: 95% |
Poached pears served with vanilla ice cream, chocolate sauce and Chantilly cream.
| Comments: 0 | Views: 4003 | Success: 100% |
Moist and flavorful poached chicken is served with wonderfully aromatic rice. Hainanese chicken is typically served with s...
| Comments: 5 | Views: 5023 | Success: 100% |
This basic white chicken stock is easy to make. The liquid from slowly simmering chicken bones, vegetables, herbs and spic...
| Comments: 49 | Views: 12959 | Success: 90% |
A rich, dark chicken stock with loads of flavor. It's a practical and delicious alternative to veal stock.
| Comments: 72 | Views: 14248 | Success: 100% |
This hearty and easy-to-make tomato and bread soup is bursting with flavor.
| Comments: 1 | Views: 2457 | Success: 80% |
Slow-cooked in dark stock, red wine and beer, fork-tender pieces of beef and perfectly-cooked vegetables are surrounded by...
| Comments: 40 | Views: 6258 | Success: 100% |
Cooked in homemade stock and flavored with bacon, Dijon, apple-cider vinegar and tomatoes, this cabbage soup is healthy an...
| Comments: 7 | Views: 3731 | Success: 100% |
Orzo tossed with Italian parsley, lemon and Parmigiano Reggiano.
| Comments: 17 | Views: 8961 | Success: 95% |
A quick and healthy whole-wheat pasta dish. Fresh, seasonal fava beans are tossed together with kale and green olives and ...
| Comments: 6 | Views: 7167 | Success: 100% |
Garlic, extra-virgin olive oil, red chili flakes and quality pasta make up this delectable dish.
| Comments: 60 | Views: 22550 | Success: 92% |
Penne pasta is tossed with chicken, feta, sun-dried tomatoes, mushrooms and a light, stock-based sauce.
| Comments: 25 | Views: 10841 | Success: 98% |
In partnership with:
Northwest Culinary Academy of Vancouver
