Cooking Term of the Day!- “Fond” bonus!- “Deglazing”
Fond
Pronunciation- /fänd/
Fond is the brown, caramelized, roasted bits left in a pan after you sauté meats or fish. Great sauces are made from fond. Fond, from the French word for “foundation,” is the word for those little roasty bits. The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices.
The pan is returned to the heat, and a liquid such as vegetable, fish, or meat stock, a spirit or liquor, or wine is added to act as a solvent, Also known as “deglazing”. This allows the chef or cook to easily scrape the roasted bits from the bottom of the pan and dissolve them, incorporating the remaining browned bits at the bottom of the pan into a basic sauce.
Deglazing the pan for the use of fond aids in great flavor development for any proper pan sauce. Don’t wash your fond down the sink! Implement it into your dishes for great glazes, sauces and gravies!
Pronunciation- /fänd/
Fond is the brown, caramelized, roasted bits left in a pan after you sauté meats or fish. Great sauces are made from fond. Fond, from the French word for “foundation,” is the word for those little roasty bits. The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices.
The pan is returned to the heat, and a liquid such as vegetable, fish, or meat stock, a spirit or liquor, or wine is added to act as a solvent, Also known as “deglazing”. This allows the chef or cook to easily scrape the roasted bits from the bottom of the pan and dissolve them, incorporating the remaining browned bits at the bottom of the pan into a basic sauce.
Deglazing the pan for the use of fond aids in great flavor development for any proper pan sauce. Don’t wash your fond down the sink! Implement it into your dishes for great glazes, sauces and gravies!
