RPCookin
Executive Chef
I am slightly confused with this word. I have seen it stated several times here on the forum that the term refers to "those tasty brown bits in the bottom of the pan" after frying or roasting something (usually meat). But in cooking school, fond is defined simply as "stock".
In French, as applied to cooking, it is translated as "base, (for sauce)". Thus , by that translation, it could refer to either or both, as both items can be the base ingredient for a sauce, either separately or together.
BTW, I got the translation from this site: http://fr.wordreference.com/fr/en/translation.asp?fren=fond
In general the term refers to "bottom" or "core"
Can anyone shed any more light on the subject?
In French, as applied to cooking, it is translated as "base, (for sauce)". Thus , by that translation, it could refer to either or both, as both items can be the base ingredient for a sauce, either separately or together.
BTW, I got the translation from this site: http://fr.wordreference.com/fr/en/translation.asp?fren=fond
In general the term refers to "bottom" or "core"
Can anyone shed any more light on the subject?