34:
53:
which is loosely described as "the foundation and working capital of the kitchen". It refers to the flavorful solid bits of food stuck to a pan or pot after cooking. These bits are
106:
162:
122:
157:
8:
54:
102:
152:
146:
42:
58:
27:
26:
For a definition of the term "fond", see the
Wiktionary entry
66:
62:
20:
33:
101:(50th Anniversary ed.). Alfred A. Knopf. p. 106.
80:
is often used to refer to the stock made from a fond.
69:. The name is an abbreviated form of the French word
144:
123:"What Is Fond? And How to Use It to Make Sauces"
16:Flavorful cooking liquid used in further cooking
32:
145:
96:
37:A fish fond with gelatinous structure
57:with a liquid in order to produce a
99:Mastering The Art of French Cooking
13:
14:
174:
115:
90:
1:
83:
7:
76:In popular usage, the word
19:For the archival term, see
10:
179:
25:
18:
73:(foundation in English).
38:
97:Child, Julia (2019).
36:
163:Culinary terminology
49:is a contraction of
158:Cooking techniques
39:
170:
137:
136:
134:
133:
119:
113:
112:
94:
51:fonds de cuisine
178:
177:
173:
172:
171:
169:
168:
167:
143:
142:
141:
140:
131:
129:
121:
120:
116:
109:
95:
91:
86:
31:
24:
17:
12:
11:
5:
176:
166:
165:
160:
155:
139:
138:
114:
108:978-0375413407
107:
88:
87:
85:
82:
15:
9:
6:
4:
3:
2:
175:
164:
161:
159:
156:
154:
151:
150:
148:
128:
124:
118:
110:
104:
100:
93:
89:
81:
79:
74:
72:
68:
64:
60:
56:
52:
48:
44:
43:culinary arts
35:
29:
22:
130:. Retrieved
127:Food Network
126:
117:
98:
92:
77:
75:
70:
50:
46:
40:
147:Categories
132:2024-06-04
84:References
71:fondation
55:deglazed
41:In the
153:Sauces
105:
67:sauce
65:, or
63:broth
59:stock
21:Fonds
103:ISBN
78:fond
47:fond
28:fond
149::
125:.
61:,
45:,
135:.
111:.
30:.
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
