Fond
Fond
Fond (pronounced: /fɒnd/) is a term used in cooking, particularly in sauteing and braising techniques. It refers to the browned bits and caramelized drippings of meat and vegetables that stick to the bottom of a pan during cooking. Fond is often used as a base for sauces, gravies, and soups.
Etymology
The term "fond" is derived from the French word for "base" or "foundation", indicating its role in creating flavorful bases for various dishes.
Related Terms
- Deglazing: A cooking technique where a liquid is used to lift the fond off the bottom of the pan.
- Roux: A mixture of fat and flour used as a thickening agent in cooking, often used in conjunction with fond.
- Mirepoix: A mixture of chopped celery, onions, and carrots, often used as a base for cooking and creating fond.
- Soffritto: An Italian variant of mirepoix, also used in creating fond.
See Also
External links
- Medical encyclopedia article on Fond
- Wikipedia's article - Fond
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