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What is a Coulis? - Page 2

post #31 of 32

That's actually a really good question.  Isn't a vegetable coullis also a soup?  If a fruit coulis has enough acid in it what keeps it from being a gastric?  If same said fruit coulis is just a bit thicker isn't it a chutney?  What is the real difference between a tomato coulis and a tomato sauce - just a bit of spice?  Is Tobasco a coulis technically, or just pepper infused vinegar?  If your sorbet melts is it now a fruit coulis?  Is the only difference between fruit coulis and jam just a bit of pectin?  


There is no one answer.  I say this because I several years ago I spent a few days looking up every name for stock, fummet, boullion, consummee, pot liquer, coulis and every other quasi-defined "fond de cuisine terminology"  that I know of in English and French tracing the terms back to their origins.  What I found is that there is no clear cut definition.   In protest I tossed my notes and decided not to waste any more thought power on debating food terms with people because it's irrelevant;  the words mean what people want them to.  Now I wish I did not toss the notes.  Oh well...



post #32 of 32

A coulis is a sauce made by pureeing and straining fruit or vegetables, also adding icing sugar to sweeten it if the juices are too acid.

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