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lamb fond

Basic Fond knowledge part VI Fond d’ agneau (lamb fond)

In cooking lessons, french cuisine, sauces On October 3, 2011 0 Comments

  Depending on what you want you can either brown the bones or not. When browning you will get brown lamb fond ( which for me has better… Read More »


Basic FOND knowledge PART I fonds,glaces,fumets,essences

In cooking lessons, french cuisine, sauces On September 25, 2011 0 Comments

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,… Read More »