Fond

fond - the brown carmelized bits of "stuff" left in the pan after you saute meat or fish. It's the stuff you make great sauces from...sort of a base.

Fond d'artichau (Fr.)t: heart and base of an artichoke.
Fondant (Fr.): melting; refers to cooked, worked sugar that is flavored, then used for icing cakes.

fond - solids (sucs) left in the bottom of a pan after cooking meats; adding water to dissolve the sucs creates the fond base liquid ...

fond: stock or bouillon (Fr for base)
fondant: Melting; a soft kind of icing
fondue: a preparation of melted cheese, also the equipment used for this (Swiss) ...

Fond - The brown bits which stick to the bottom of a pan. Packed with incredible flavors from the food you have cooked. It is easy to remove by adding a little liquid to the pan and using a wooden spoon to dissolve it.

fond - A classic French culinary term meaning the browned caramelized and concentrated bits or residue that remains in the pan after cooking meat. The fond is what you are after when you "deglaze" a pan for flavoring sauces and making gravies.

Fond de volaille: chicken stock.
Fond lie: a basic brown sauce made from an enriched brown veal stock thickened with cornstarch; a mother sauce. Fond lie, seasoned, is a finished stock.

Fond
The French word for stock - the flavoured liquid base used for making a sauce, stew or braised dish.
Fondant ...

Fond (Fr.): Stock.
Fondant: An icing made with sugar, water, and glucose; used primarily for pastry and confectionery.

fond: cooking juices from meat, used to make sauces; also, bottom
fond d'artichaut: heart and base of artichoke
fondant: melting; as in melted sugar flavored and used for icing ...

What is Fond? In the culinary arts, there's a word for everything, even the little roasty bits at the bottom of a ... Read the definition of Fond.
Fondant ...

I always was fond of eating and drinking, even as a child--especially eating, in those early days.
Idle Thoughts of an Idle Fellow by Jerome, Jerome K. View in context ...

If you are not fond of the slime characteristic to okra, you can take a few measures: ...

My Dad is very fond of a creamy sesame dressing found in Japanese restaurant near him and has asked me if I can come up with something close to it. I...
Recipe #252395
Nona's Japanese Creamy Sesame Salad Dressing ...

Many of us have fond memories of helping our parents or grandparents in the kitchen as children. This is how family recipes get passed on from generation to generation.

Humans are also fond of some species of hickory nut, as the nuts are often quite flavorful.

then the other side, with no stirring or movement of the food item in the pan at all. In that case, plan to put the "skin" side or presentation side (the side facing up on the plate when served) down into the clean hot oil first.
Use the fond ...

Some cuisines are fond of raw garlic. In parts of Austria, salads are prepared with vinegar, oil (particularly pumpkin seed oil) and minced garlic. Raw garlic appears in quite a multitude of Mediterranean sauces.

Since Abruzzo and Molise are fond of spicy food, you'll find minced chili infusing in local olive oil, ready to pour on soups, marinades for meat or poultry, and most commonly to sauce spaghetti.

Fond A basic simplified stock.
Fond De Volaille A white poultry stock.
Fouette To whisk.
Fourre Stuffed with a filing, for example an omelette.
Frappe Chilled. A beverage chilled or poured over crushed ice.

When a piece of meat is roasted, pan fried or prepared in a pan with another form of dry heat, a fond, or deposit is left at the bottom of the pan with any rendered fat.

The Japanese are quite fond of nabemono, or "one pot cookery." During mid-autumn when the days start getting colder, these hearty winter meals become common everywhere.

tarragon Notes: The French are especially fond of this aromatic, anise-like herb.

(In French the word for stock is fond-which means foundation.) Good stock is the foundation for numerous dishes because home-made stock provides extra flavour and colour, without the salt and additives found in some ready-made stock cubes.

Mediterranean Jews, the Sephardim, were also fond of spinach and prepare dishes such as shpongous, a savory baked dish of sheep's cheese and spinach that was customary as a dairy dish served on Shavuot, ...

The market-gardeners round Paris and other parts of France chiefly cultivate varieties of Cantaloup melon known as the Prescott hatif a chassis and Prescott fond blanc - both excellent in flavour.

Add apple cider and Calvados to roasting pan and stir to deglaze the nicely browned turkey fond on the bottom and sides of the pan. With a rubber spatula, scrape all of the deglazed pan drippings through a strainer into the gravy base.

I’m especially fond of #‘s 5 and 8. I don’t know how many people throw up the old excuse of “I can’t cook” because they’re just afraid they’re going to mess something up.

When you get to the centre, pull or slice off the hairy 'choke' and then eat the base, the heart or fond, with the remaining sauce. The Jerusalem artichoke belongs to the sunflower family and it is the plant's underground tubers that are eaten.

The Chinese were so fond of European sage tea that in the seventeenth century Dutch traders could command in payment for sage leaves, three to four times their weight in China tea.

-Holding the artichoke in the palm of your hands and, angling the knife, peel away the skin to leave only the white 'fond'. Slice off the tip of the artichoke.
-Scrape the hairy choke from the centre of the artichoke using a spoon.

The more interesting of the two is Austria's' tale of a king, that lived somewhere around 600-700 years ago, who was very fond of his horse. A baker made a "stirrup" out of bread so to honor to him.

searing - The browning (caramelizing) of a food surface at high heat. Little fat is used when searing. Searing brings out the flavor and creates a fond at the bottom of the pan which is used for making sauces.

Like carrots it is a member of the parsley family, and the white flesh is mildly sweet. Young shoots and large soft leaves are slightly bitter and nice in salads. Japanese cuisine is fond of burdock, ...

He was very fond of the Babba of his homeland and brought his baker to Paris to introduce them. In the 18th century, a French cook named Savarin made a special cake and served it with a rum sauce. He called it Baba Au Savarin.

tiny, ivory-colored seeds from a plant native to India with a mild, nutty flavor most often used as a flavoring and as a garnish on sweet and savory dishes. Red, brown and black sesame seeds are also available. Thomas Jefferson grew, and was fond of, ...

liquid and the liquid will only come part way to the top of the item being cooked. The pan is covered with a paper cartouche and the item is then cooked to doneness - The residue liquid ( cuisson ) is then strained and used as the foundation ( fond ) ...

See also: Cooking, Flavor, Sauce, Vegetable, Fruit