Bouillon og fond

"Bouillon" omdirigeres hertil. For andre betydninger af Bouillon, se Bouillon (flertydig).

For alternative betydninger, se Fond. (Se også artikler, som begynder med Fond)

En fond eller bouillon er en vandbaseret madingrediens med umami, der danner grundlag for bl.a. suppe, stuvning og sovs. Varianter kan også drikkes.^[1]^[2] Desuden kan en fond tilsat gelatine blive til pålægssky.

En bouillon tilberedes ved at brune ingredienserne og lade dem simre i lang tid eller i en trykkoger. Grøntsager og kraftben er ofte basis for en fond, men andre ingredienser som fisk og skaldyr kan benyttes i kort tid. Krydderier og krydderurter benyttes til at give smag.

Dehydreret bouillon; bouillonterning - kategoriseres efter ingrediensen fx fiskebouillon (skal ikke koge mere end 20 minutter), kyllingebouillon eller hønsebouillon, kødbouillon - eller grøntsagsbouillon. Bouillonterninger blev kommercialiseret under mærket Maggi i 1908^[3] og af Oxo i 1910. Ved at anvende kommercielt tilberedt bouillon sparede mange tid i køkkenet.

Bouillon versus fond

Mange kokke og madskribenter bruger fond og bouillon i flæng.^[4]^[5]^[6]^[7]^[8] I 1974 skrev James Beard empatisk at fond og bouillon "are all the same thing".^[9]

Selv om mange ikke skelner mellem fond og bouillon, er de ofte forskellige: fond laves på kraftben i modsætning til kød, og indeholder mere gelatine. Det giver en tykkere konsistens.^[7] En anden forskel er, at fond koges længere end bouillon og derfor har en mere intens smag.^[10] En tredje forskel er, at fond ikke krydres, så den kan anvendes i andre retter, mens bouillon er saltet og krydret og kan spises som den er.^[11]^[12]

Mangel på videnskabeligt bevis for bouillon og fonds gavnlige virkning

Omkring 2013 var bouillon på kraftben blevet en populær helsekost pga. kostdiskussionen om fedt kontra sukker, og interessen i "funktionelle fødevarer" som gurkemeje og ingefær kan tilføjes. Kraftben-bouillon terninger, hjemmelevering, vogne og fryserpakker steg i popularitet i USA.^[13]^[14] Tendensen blev øget af bogen Nourishing Broth (2014). I den påstår forfatterne Sally Fallon Morell og Kaayla T. Daniel, at bouillons næringskoncentration har en række sundhedsfordele:^[15]^[16] gavner immunsystemet; gavner led, hud og hår grundet kollagenindholdet; og fremmer sunde tænder og ben grundet calcium, magnesium og fosfor niveauerne.^[17]

Der er intet bevis for mange af de positive påstande om kraftben-bouillon. Små studier har fundet fordele ved hønsebouillon som klaring af luftvejene. Hønsesuppe skulle mindske inflammation.^[16]^[18]

Se også

Minestrone

Kilder

^ Willan, Anne (1994). Den klassiske køkkenskole. Gads Forlag. s. 42. ISBN 978-87-12-04417-8.
^ Rombauer, Irma S.; Marion Rombauer Becker; Ethan Becker (1997). Joy of Cooking. New York: Scribner. s. 42. ISBN 0-684-81870-1.
^ "Maggi Bouillon Cubes".
^ madensverden.dk: Bouillon – opskrift, fakta, indhold og meget mere Citat: "...Hvad er forskellen så på en fond og en bouillon? Det korte svar er, at der faktisk slet ikke er en forskel... Og den kan så laves i forskellige varianter, alt efter om man ønsker en kraftig og hjemmelavet oksefond eller en lys bouillon...Men bouillon og fond er altså det samme...", backup
^ Wright, Clifford A. (2011). The Best Soups in the World (engelsk). Houghton Mifflin Harcourt. ISBN 978-0544177796. I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.
^ López-Alt, J. Kenji. "How To Make Great Vegan Soups". Serious Eats. Hentet 2016-11-29. I don't really want to get into the muddy details of nomenclature between broth and stock...I use the words pretty much interchangeably, though I lean towards 'stock' if I mean something pretty rich that I'm gonna cook with and 'broth' if I mean something my noodles or peas are already floating in.
^ ^a ^b Souder, Amy (10. april 2016). "What's the Difference Between Chicken Stock and Chicken Broth?". Chowhound. Hentet 2016-11-29. Professional chefs and experienced cooks like us spout the broth and stock terms interchangeably.
^ Landis, Denise (19. november 2012). "'What's the difference between stock and broth, and which do I use for dressing and gravy?'". The New York Times. Hentet 19. juli 2018. Stock and broth are more or less the same thing, a mixture of any combination of meats (including poultry or seafood), bones, vegetables or herbs simmered in a large quantity of water, then strained.
^ Beard, James (2015). "A stock is a broth is a bouillon". The Armchair James Beard (engelsk). Open Road Media. ISBN 9781504004558. The other morning my old friend Helen McCully called me at an early hour and said, 'Now that you're revising your fish book, for heaven's sake, define the difference between a stock, a broth and a bouillon. No book does.' The reason no book does is that they are all the same thing. A stock, which is also a broth or a bouillon, is basically some meat, game, poultry, or fish simmered in water with bones, seasonings, and vegetables.
^ "Broth Basics". Martha Stewart. 2011-05-17. Hentet 2016-11-30.
^ Christensen, Emma. "What's the Difference Between Stock and Broth? — Word of Mouth". The Kitchn. Hentet 2016-11-30.
^ Davidson, Alan (2014). The Oxford Companion to Food (engelsk) (3rd udgave). Oxford University Press. s. 112. ISBN 9780191040726. broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.
^ 04. nov. 2013, Alt for damerne: seks grunde til, at bouilloner er superfood, backup
^ Denn, Rebekah (2017-08-21). "Magic or mythic? Bone broth is at the center of a brewing cultural divide". The Washington Post (amerikansk engelsk). ISSN 0190-8286. Hentet 2017-08-31.
^ Heid, Markham (January 6, 2016). "Science Can't Explain Why Everyone is Drinking Bone Broth". Time.
^ ^a ^b Blaszyk, Amy (February 10, 2015). "Taking Stock Of Bone Broth: Sorry, No Cure-All Here". NPR.
^ Simpson, Steph (2016-11-14). "What's All the Hype About Bone Broth?". Reader's Digest (amerikansk engelsk).
^ "What's the scoop on bone soup?". Harvard Health Publishing. Harvard Medical School. September 2015.

[1] Willan, Anne (1994). Den klassiske køkkenskole. Gads Forlag. s. 42. ISBN 978-87-12-04417-8.

[JoyOfCooking-2] Rombauer, Irma S.; Marion Rombauer Becker; Ethan Becker (1997). Joy of Cooking. New York: Scribner. s. 42. ISBN 0-684-81870-1.

[3] "Maggi Bouillon Cubes".

[4] sverden.dk: Bouillon – opskrift, fakta, indhold og meget mere Citat: "...Hvad er forskellen så på en fond og en bouillon? Det korte svar er, at der faktisk slet ikke er en forskel... Og den kan så laves i forskellige varianter, alt efter om man ønsker en kraftig og hjemmelavet oksefond eller en lys bouillon...Men bouillon og fond er altså det samme...", backup

[:1-5] Wright, Clifford A. (2011). The Best Soups in the World (engelsk). Houghton Mifflin Harcourt. ISBN 978-0544177796. I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.

[6] López-Alt, J. Kenji. "How To Make Great Vegan Soups". Serious Eats. Hentet 2016-11-29. I don't really want to get into the muddy details of nomenclature between broth and stock...I use the words pretty much interchangeably, though I lean towards 'stock' if I mean something pretty rich that I'm gonna cook with and 'broth' if I mean something my noodles or peas are already floating in.

[:0-7] Souder, Amy (10. april 2016). "What's the Difference Between Chicken Stock and Chicken Broth?". Chowhound. Hentet 2016-11-29. Professional chefs and experienced cooks like us spout the broth and stock terms interchangeably.

[8] Landis, Denise (19. november 2012). "'What's the difference between stock and broth, and which do I use for dressing and gravy?'". The New York Times. Hentet 19. juli 2018. Stock and broth are more or less the same thing, a mixture of any combination of meats (including poultry or seafood), bones, vegetables or herbs simmered in a large quantity of water, then strained.

[9] Beard, James (2015). "A stock is a broth is a bouillon". The Armchair James Beard (engelsk). Open Road Media. ISBN 9781504004558. The other morning my old friend Helen McCully called me at an early hour and said, 'Now that you're revising your fish book, for heaven's sake, define the difference between a stock, a broth and a bouillon. No book does.' The reason no book does is that they are all the same thing. A stock, which is also a broth or a bouillon, is basically some meat, game, poultry, or fish simmered in water with bones, seasonings, and vegetables.

[10] "Broth Basics". Martha Stewart. 2011-05-17. Hentet 2016-11-30.

[11] Christensen, Emma. "What's the Difference Between Stock and Broth? — Word of Mouth". The Kitchn. Hentet 2016-11-30.

[:2-12] Davidson, Alan (2014). The Oxford Companion to Food (engelsk) (3rd udgave). Oxford University Press. s. 112. ISBN 9780191040726. broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.

[13] 04. nov. 2013, Alt for damerne: seks grunde til, at bouilloner er superfood, backup

[14] Denn, Rebekah (2017-08-21). "Magic or mythic? Bone broth is at the center of a brewing cultural divide". The Washington Post (amerikansk engelsk). ISSN 0190-8286. Hentet 2017-08-31.

[15] Heid, Markham (January 6, 2016). "Science Can't Explain Why Everyone is Drinking Bone Broth". Time.

[NPR-16] Blaszyk, Amy (February 10, 2015). "Taking Stock Of Bone Broth: Sorry, No Cure-All Here". NPR.

[17] Simpson, Steph (2016-11-14). "What's All the Hype About Bone Broth?". Reader's Digest (amerikansk engelsk).

[Harvard-18] "What's the scoop on bone soup?". Harvard Health Publishing. Harvard Medical School. September 2015.

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