noun a clear seasoned broth made by simmering meat, fish, or vegetables in water
Bouillon can be used as a low-calorie, low-fat alternative to traditional soup bases.
Bouillon may be served as a starter or appetizer in upscale dining establishments.
Bouillon is a clear broth made by simmering meat, bones, and vegetables in water, often used as a base for soups, stews, and sauces.
Bouillon cubes or granules are concentrated forms of broth used for flavoring dishes.
Bouillon is commonly used to enhance the flavor of homemade dishes.
Bouillon is commonly used by chefs as a base for soups, stews, sauces, and other dishes to add flavor and depth.
Food scientists may analyze bouillon products to understand their ingredients, nutritional content, and potential applications in food manufacturing.
Nutritionists may advise clients on the use of bouillon as a seasoning or flavor enhancer in cooking, taking into consideration its sodium content and overall impact on health.