Fond, Glaces and essences / Fund, glaces and essences Defination of a FOND A fund is a strong, liquid extract from bones or fish bones with a composition of vegetables,herbs and spices. The flavors of these ingredients are released when we cook this against boiiling point for a long period. In practice, we use fonds in different ways. There are kitchens that work with just two types of fond. There are also kitchen that use more fonds. You can think of beef,veal,wildpoultry, game and fish stock, but also to product-specific fund, such fund made pheasant, partridge or hare. Because the fond has a vital role in the preparing of meals,we need lots of care and attention to their preparation. Making different Fonds is labor intensive and costly so there for it is only used these days by restaurants who want to set a difference. But Fond still has the most beautiful taste that you can find and in my opinion you really need to have this in every kitchen or home kitchen. Although it takes a long time to make you can easily freeze it in small cubes which is very handy in the “home kitchen”. Prepping for a Fond like cutting the “bouqet” or the browning of the bones you do this during a preparation time so later on you can easily set up a fond. A fond is the most important part of preperation in a kitchen. A fond is the base for many components dishes and sauces. Just look at the flow chart posted earlier.Just think of the base sauces like ; fumets, extracts, essences, glaces, or part of a marinade,stew etc etc. If you want to braise vegtables you dont use water but you use fonds. To really set a difference a “fond” has a key role in the taste of your end product. Because making a fond is time consuming we mostly make it in larger ammounts. Since making can take up to 8 hours. After cooking we can put it in the fridge for just a few days so it is better to make small quantities label it with the the name and date and freeze it. So every time you need some just take a small amount from the freezer PREPARING A FOND First we need to establish some basic rules :
- So best is to use thick joints and bones..these contain the highest extraction flavours
- Order these bones in small pieces so the extraction flavours come out more easily.
- Blanc Fonds you make the beste from poultry or meat/bones they stay blanc in color because we use them without browning them in the oven .
- Brown fonds you make form poultry or meat/bones that is coloured first in the oven the fond will get a dark colour and a more powerfull taste.
- When browning bones make sure you dont burn them, to prevent this from happening just turn them over once in a while.
- We use tomato paste for a golden yellow colour to our fond
- Mirepoix or bouget need to be washed and peeled and if you use them for fond that need shorter cooking time cut the veggies smaller so the flavour comes out more easily.
- Make a fond always starting with cold water to prevent the bones for closing the pores
- The stock for a broth may not boil and temperature should lie just below the boiling point. You see the occasionally bubble rising. While cooking coagulated protein particles will float on the surface, where they gray foam layer. Remove foam with a slotted spoon or ladle. Repeat this process regularly
- If you boil the stock it will get cloudy we prefer to say the fond or stock is “BLIND”.
- Do not use salt in the process because it is a base ingredient….since maybe you want to reduce it more later on it can get to salty if you used salt in the processing before.
So now we know the basic rules we are going to devide the fond into catagories and what we can make later from them. To help you visualize i made another flowchart . Next part II of fond basic knowlegde getting to the recipes.