Fond (food)
Fond ( French for "basis"), also broth , basic broth , essence , reduction and Fumet , is a liquid that when frying , steaming or cooking of vegetables , meat , fish , poultry , game or fruit and other things produced and as the basis of Serves sauces and soups . The flavors of the cooked food are boiled under the influence of heat in the salt-free water.
The basic ingredient is cooked with flavoring vegetables , herbs and spices . Usual Fond species are meat stock , vegetable stock, truffles Fund , mushroom Fund , veal stock , game stock , chicken stock , brown stock and fish stock.
With the dark stocks that are used for dark sauces, roasting substances are created by searing the ingredients that give the stock a dark color.
In the classic hotel kitchen, stocks are used to make basic sauces. Depending on the fund created thereby, for example, fish stock a fish velouté , from veal stock velouté de veaux, poultry velouté de volaille . Dark veal stock is ideal for making dark roast jus (jus de veau) . Suede fund created Sauce de gibier, an important basis for venison.
literature
- Herring Lexicon of the Kitchen . 23rd edition. Fachbuchverlag Pfannenberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 .
- Erhard Gorys : The new kitchen dictionary. dtv, Munich 1994-2002, ISBN 3-423-36245-6 .
- Food theory. Fachbuchverlag Leipzig, 1987.