Verwenden Sie „bouillon“ in einem Satz
bouillon Beispielsätze
bouillon
1. ~ a la naranja sliced fried duck with sliced orange sections, covered with a sauce of bouillon, orange juice, sherry vinegar, butter & water
2. 2 (15 oz) cans beef broth (or 3 cups water + 1 Tbsp beef bouillon granules)*
3. Dissolve the cube of beef bouillon in a mug of boiling water
4. 5 onions, very thinly sliced fresh ground pepper 3 beef bouillon cubes
5. Meanwhile, put bouillon and water into a large pot and bring to a boil
6. In a large pan put lentils, 2 cloves of garlic, onion, water, clove, parsley, bay leaf, thyme, and bouillon cube
7. You can find many recipes here and on my web site without meat – or perhaps only some chicken bouillon
8. This rice pasta pilaf gets much of its flavor from browning the vermicelli – or thin spaghetti, if you prefer – as well as the addition of the bouillon before adding the water
9. I use no-sodium bouillon, but the regular kind is fine, too
10. sauce of flour, bouillon, and cherries cooked until thickened
11. For what greater nonsense can there be in connection with what we are now discussing than for an infant to appear in swaddling clothes in the first scene of the first act, and in the second a grown-up bearded man? Or what greater absurdity can there be than putting before us an old man as a swashbuckler, a young man as a poltroon, a lackey using fine language, a page giving sage advice, a king plying as a porter, a princess who is a kitchen-maid? And then what shall I say of their attention to the time in which the action they represent may or can take place, save that I have seen a play where the first act began in Europe, the second in Asia, the third finished in Africa, and no doubt, had it been in four acts, the fourth would have ended in America, and so it would have been laid in all four quarters of the globe? And if truth to life is the main thing the drama should keep in view, how is it possible for any average understanding to be satisfied when the action is supposed to pass in the time of King Pepin or Charlemagne, and the principal personage in it they represent to be the Emperor Heraclius who entered Jerusalem with the cross and won the Holy Sepulchre, like Godfrey of Bouillon, there being years innumerable between the one and the other?
12. I watched him pack the space between each can’s outer wall and the paper casing with finger-length noisemakers and chemical nuggets the size of bouillon cubes, known as “stars
13. Our dashi preparation is just one example; we took it further and focused on the mechanisms that make the combination of kombu and bonito in a dashi bouillon so satisfying
14. Then, raw-marinated and combined into the confit roe and served with bouillon of dried scallop, sea algae, and chanterelles
15. Wait until you see the first boiling bubble, shut the heat off, and let it sit and stew until the bouillon is cold
16. Here the flavor combination is further developed with rabbit,* and complemented with raw cockles instead of crayfish and a mussel juice instead of onion bouillon
17. *In all cases of boiling bouillon and gravy, it is better to remove than to add–the idea is to preserve the flavors and not to compromise the quality of the ingredients
18. The Basque preparation is where country-style and robust cooking blend, which has inspired powerful flavors with the smokiness of bacon, a roasted rich taste from bouillon, and thyme bread, which also adds character to the texture
19. The sauce, which is a buttered chicken bouillon, is built on the fact that the butter emulsifies with the yellow wine
20. A blonde bouillon or white wine sauce, and on the latter we might as well bestow the title ‘most magnificent sauce,’ which is why we add it to our serving of flounder
21. You could say that chocolate has the same flavor-enhancing function as a strongly reduced bouillon
22. Boil a strong wild duck bouillon on the hull
23. When the bouillon has obtained flavor, it is concentrated in a serious reduction
24. All you need to do is taste the water after boiling, which becomes a rich asparagus bouillon while the asparagus itself has lost much of its flavor
25. Firstly, they make the bouillon their own way with ice filtration
26. The bouillon should have a nutty brownish color
27. Traditionally you whisk egg whites in the bouillon to make it clear
28. You obtain the same clear result with ice-filtrating, which is basically adding one gelatin sheet per 4 cups (1 L) of bouillon and placing the pot in the freezer
29. The gelatin will bind all of the dregs in the bouillon, which is later allowed to slowly thaw in the refrigerator over a sieve with a filter cloth
30. The gelatin will form a net, or a “membrane,” that will let liquid through but prevent dregs and leftovers from the boiling pass into the bouillon
31. The result is an almost crystal clear bouillon
32. The texture should be like bouillon
33. Every day, at four o'clock in the afternoon, a jailer, escorted by two dogs,—this was still in vogue at that time,—entered his cage, deposited beside his bed a loaf of black bread weighing two pounds, a jug of water, a bowl filled with rather thin bouillon, in which swam a few Mayagan beans, inspected his irons and tapped the bars
34. [59] The experiments of Vogel and Bouillon Lagrange, on the distillation of sea water, are also in favour of the position, that salt may be carried into the air in the ordinary process of evaporation