How Do You Spell PECKHAM'S BOUILLON?

Pronunciation: [pˈɛkəmz bˈuːɪlən] (IPA)

Peckham's bouillon is a flavorful broth which can be used as a base for soups and stews. The word "bouillon" (buːjɒn) is of French origin, referring to a broth made by simmering meat, vegetables and seasoning. "Peckham's" (pɛkəmz) is likely a proper noun denoting a particular brand or maker of bouillon. The spelling of the word itself follows English conventions, with the addition of an accent mark over the "o" indicating its French origin.

PECKHAM'S BOUILLON Meaning and Definition

  1. Peckham's bouillon refers to a specific type of bouillon, which is a rich and flavorful broth often used as a base for soups, sauces, and other culinary preparations. Named after Peckham, a district in the London Borough of Southwark, this particular variant of bouillon holds a distinctive reputation and taste.

    Peckham's bouillon is known for its deep, complex, and savory flavor profile. It is commonly made using a combination of simmered meat, bones, vegetables, herbs, and spices, which are strained to create a flavorful liquid. The concentration of flavors in Peckham's bouillon is achieved through a slow and careful cooking process, allowing the ingredients to release their essence and infuse the broth.

    Due to its robust taste, Peckham's bouillon is highly versatile in the kitchen, contributing its unique depth and umami to a wide range of dishes. It can be used as a base for soups, stews, and sauces, adding a rich and full-bodied flavor. Additionally, Peckham's bouillon can be used to enhance the taste of grains, roasted vegetables, or even consumed on its own as a nourishing and comforting beverage.

    Peckham's bouillon, although named after a specific district, has gained popularity beyond its origin, becoming a sought-after ingredient in various culinary traditions worldwide. It is typically celebrated for its ability to elevate the taste of dishes, infusing them with a distinct and delicious profile that draws upon the heritage and character of Peckham.

  2. A b. made by digesting sugar-free chopped beef with trypsin.

    A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.

Common Misspellings for PECKHAM'S BOUILLON

  • oeckham's bouillon
  • leckham's bouillon
  • -eckham's bouillon
  • 0eckham's bouillon
  • pwckham's bouillon
  • psckham's bouillon
  • pdckham's bouillon
  • prckham's bouillon
  • p4ckham's bouillon
  • p3ckham's bouillon
  • pexkham's bouillon
  • pevkham's bouillon
  • pefkham's bouillon
  • pedkham's bouillon
  • pecjham's bouillon
  • pecmham's bouillon
  • peclham's bouillon
  • pecoham's bouillon
  • peciham's bouillon
  • peckgam's bouillon

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