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Chicken is most commonly used for fond blanc, while beef or veal are most commonly used in fond brun. Other regional varieties include: Dashi is a family of stocks in Japanese cooking, typically made by briefly simmering a variety of kelp called kombu in nearly boiling water, often with other ingredients such as katsuobushi or shiitake.
The culinary term fond, French for "base" or "foundation", refers to this sauce. [3] (In the United States, fond may also be used interchangeably with sucs. [4]) The flavour is determined chiefly by the meat, the liquid used for deglazing, and any flavouring or finishing ingredients added, such as aromatics, herbs, or butter.
In the culinary arts, fond is a contraction of fonds de cuisine which is loosely described as "the foundation and working capital of the kitchen". [1] In its native usage, fond refers to the sauce created by dissolving the flavorful solid bits of food ( sucs ) stuck to a pan or pot after cooking.
1. A rejection of excessive complication in cooking. 2. The cooking times for most fish, seafood, game birds, veal, green vegetables and pâtés was greatly reduced in an attempt to preserve the natural flavors. Steaming was an important trend from this characteristic. 3. The cuisine was made with the freshest possible ingredients. 4.
Although the cooking technique is probably older, the word mirepoix dates from the 18th century and derives, as do many other appellations in French cuisine, [3] from the aristocratic employer of the cook credited with establishing and stabilizing it: in this case, [4] Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix (1699–1757), French field marshal and ambassador and a ...
Marination – Process of soaking foods in a seasoned, often acidic, liquid before cooking; Outline of food preparation – Art form and applied science to make food ingredients palatable and fit to eat; Reduction (cooking) – Cooking process; Relish – Cooked, pickled, or chopped vegetable or fruit used as a condiment
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]
Seared yellowfin tuna in a beurre blanc sauce flavored with chocolate and wasabi. Beurre blanc (French pronunciation: [bœʁ blɑ̃]; "white butter" in French) or Beurre Nantais (French pronunciation: [bœʁ nɑ̃tɛ]) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and shallots into which softened whole butter is whisked in off the heat ...