Description
Flavorful cooking liquid used in further cooking
Technical
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". 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. In English-speaking countries, it often refers to the bits themselves. These bits are deglazed with a liquid in order to produce a stock, broth, or sauce. The name is an abbreviated form of the French word fondation.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
Wine Analogy
Like the lees in wine, fond contains concentrated flavor compounds from the cooked ingredients
Coffee Analogy
Similar to coffee grounds, fond represents the extracted essence of the cooked material
Perfume Analogy
The fond is to cooking what the base notes are to perfume - the deep, lasting foundation of flavor
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced