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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.
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Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, [1] and can be regarded as a form of stove-top braising.
More important to Carême's career was his contribution to the refinement of French cuisine. The basis for his style of cooking was his sauces, which he named mother sauces. Often referred to as fonds, meaning "foundations", these base sauces, espagnole, velouté, and béchamel, are still known today. Each of these sauces was made in large ...
Cooking With Convection Since convection ovens work so fast, the foods don't have to be cooked for as long a time as in conventional ovens. Plus the temperature can be set lower, at about 25 ...
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.