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Definition
| Herbs, spices, and flavorings that create a savory aroma, such as bouquet garni and sachet d'epices. |
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Term
| Bouquet Garni (boo-KAY gahr-NEE) |
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Definition
| French for "bag of herbs", fresh herbs, such as thyme, parsley stems, and a bay leaf tied together. |
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Definition
| A highly flavored stock made with fish bones; fish stock is very similar to fumet. |
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Definition
| A French word that refers to the A mixture of coarsely chopped onions, carrots, and celery. This mixture provides a flavor base for stock. |
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Definition
| A clear, pale liquid made by simmering poultry, beef, or fish bones. |
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Term
| Sachet (sah-SHAY day-PEESE) |
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Definition
| Similar to bouquet garni, except it really is a bag of herbs and spices. |
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Term
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Definition
| A flavorful liquid made by gently simmering bones and/or vegetables. |
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Definition
| An amber liquid produced by simmering poultry, beef, veal, or game bones, after these bones have been browned. |
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Definition
| The liquid that results from simmering meat or vegetables; also referred to as broth. |
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Term
| Court Bouillon (court boo-YON) |
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Definition
| An aromatic vegetable broth, used for poaching fish or vegetables. |
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Term
| Remouillage (ray-moo-LAJ) |
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Definition
| A weak stock made from bones that have already been used in another preparation, sometimes used to replace water as the liquid used in a stock; remouillage is the French word for "rewetting." |
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Definition
| Usually made from mirepoix, leeks, and turnips. |
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Definition
| A pierced metal cone-shaped strainer; use it to strain soups, stocks, and other liquids to remove all solid ingredients. |
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Term
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Definition
| A very fine China cap made of metal mesh that strains out very small solid ingredients. |
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