Search results
Results from the WOW.Com Content Network
Nicolas Appert also proposed such dehydrated bouillon in 1831. [4] Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes, and of industrially dehydrated food. It is also known as pocket soup or veal glue. It is a cousin of the glace de viande of French cooking. It ...
Broth, also known as bouillon (French pronunciation:), [1] [2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. [ 3 ] [ 4 ] It can be eaten alone, but it is most commonly used to prepare other dishes , such as soups , [ 5 ] gravies , and sauces .
This page was last edited on 14 December 2018, at 07:37 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods ...
A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup.
The bouillon cube or Maggi cube is a meat substitute product that was introduced in 1908. In Germany , Cameroon , Côte d'Ivoire , Bénin , Gambia , Sénégal , Guinea , Nigeria , Ghana , Burkina Faso , Togo , Sierra Leone , Liberia , Mali , Niger , and Mauritania and parts of the Middle East , Maggi cubes are an integral part of the local cuisine.
Instant soup in a powder form Dry soup mixes are sold by many manufacturers, and are reconstituted with hot water; other fresh ingredients may then be added. The first dried soup was bouillon cubes ; the earlier meat extract did not require refrigeration, but was a viscous liquid.
Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. [8] Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts. [9] Chicken bouillon or bouillon de poulet is the French term for chicken broth. [9]