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Court bouillion vs Sauce Picante
Posted on 9/22/13 at 7:43 pm
Posted on 9/22/13 at 7:43 pm
Having a debate at the camp on the difference between a Court bouillion and sauce picante what says the F&D board?
ETA for shitty coon arse spelling.
ETA for shitty coon arse spelling.
This post was edited on 9/22/13 at 8:05 pm
7
Posted on 9/22/13 at 7:56 pm to BeauCephus307
Ummm, what's a couvillion? Do you mean a courtbouillion?
Posted on 9/22/13 at 7:57 pm to BeauCephus307
I know a guy named Couvillon. Nice guy.
Posted on 9/22/13 at 8:01 pm to BeauCephus307
Begin by telling those coullions that it's Court Boullion not couvillion.
Difference for me is one is more roux-based and involves browning meat while the other is more of a poaching meat (fish) in a heavier tomato-base liquid/gravy.
Difference for me is one is more roux-based and involves browning meat while the other is more of a poaching meat (fish) in a heavier tomato-base liquid/gravy.
Posted on 9/22/13 at 8:03 pm to BeauCephus307
At the camp on a Sunday night!?!?! I'm jealous.
Posted on 9/22/13 at 8:04 pm to BeauCephus307
Good question. One difference, I think, is that the courtboiilion will use fish as the protein,
Posted on 9/22/13 at 9:58 pm to BeauCephus307
I think the court bouillon is like someone said, more fish based where with a sauce piquant, you brown the meat
Posted on 9/22/13 at 10:16 pm to GonePecan
Just Google images of both. One is clearly thicker than the other in almost every single pick.
Posted on 9/22/13 at 10:27 pm to BeauCephus307
From ville platte here, and pronounce it couvillion. And to me, a couvillion doesn't have NEARLY as much tomato gravy. And is used to cook mostly fish and seafood.
A sauce piquante has more tomato gravy with more peppers and onions. Used with heavier meats than seafood.
A sauce piquante has more tomato gravy with more peppers and onions. Used with heavier meats than seafood.
Posted on 9/22/13 at 11:13 pm to SaDaTayMoses
KOO-BEE-YON. N is silent.
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