Court Bouillon – Poaching liquid


Recently I was looking for different methods of using leftover vegetables, herbs and such when I stumbled across this recipe by Alton Brown.

We haven’t tried this yet. In fact I don’t think we have ever poached anything other than an egg. But this looks like a very interesting way to infuse great flavor without adding calories. It also looks to be  a fantastic and frugal use of leftover veggies 🙂 and is even reusable. In fact, I found when reading about it that reusing the court-bouillon only intensifies the flavor.

What an intriguing idea.

Have any of you used anything like this before? If so, with what, if you don’t mind sharing?
Continue reading “Court Bouillon – Poaching liquid”

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