What Is Court Bouillon, and How Should You Use It?
by Claire Lower from Lifehacker on (#5XBS5)
No one has ever described me as subtle" or restrained," and I have a tendency to gravitate towards flavor profiles that are as strong and (sometimes) as polarizing as my personality. I like lots of salt, acid, umami, and those beautiful dark, roasty flavors brought out by the Maillard reaction, but I am still quite...