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Old 05-30-2010, 07:45 AM   #11
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In common use, I think both are correct, at least in an English speaking kitchen. The context deciding it.

We were taught that Fond and Stock were synonymous. Fond blanc, Fond Brun, Fond de volaille, Fond de poisson and Fond de legumes were the basic stocks. Fonds de braise was the leftovers at the bottom of the braising pot.

I don't recall ever seeing the word "Sucs" used anywhere. It's not in the index to my 1969 English translated Escoffier.
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Old 05-30-2010, 11:17 AM   #12
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Depends which country you are in. Fond is used in master cookbooks (Julia Child, for instance), because these bits are so often deglazed for a sauce, the foundation of a sauce or stock. Don't trust Wikipedia, the only encylopedia concocted by volunteers.
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Old 05-30-2010, 02:51 PM   #13
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Wikipedia is not the end-all-know-it-all of everything, carved in stone. Just Google fond or sucs and find out what 1000's of other people the bits stuck on the pan.
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Old 06-01-2010, 09:21 PM   #14
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I agree with JimS above, never heard the term "sucs" used by any cook or chef, and Escoffier is certainly a definitive reference. Some cooking shows just say carmelizing of the food. Also, unlike Andy, I've never noticed a nice brown carmelizing of fond on food cooked in non-stick pans. Cooking in a heavy pan over the correct heat produces fond that can be deglazed for a sauce or used as a foundation or a more complicated sauce.
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Old 06-01-2010, 09:46 PM   #15
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Quote:
Originally Posted by web-collage View Post
... Cooking in a heavy pan over the correct heat produces fond that can be deglazed for a sauce or used as a foundation or a more complicated sauce.


Pans do not cause caramelization to develop. You can only develop caramelization with the application of sufficient heat. You can stick a pork chop on a stick and hold it over a campfire and develop caramelization. Using a pan allows it to collect on the pan surface, or in the case of non-stick, on the food.
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