A French term used in culinary parlance for "Stock." There are three primary fonds in classic French cooking: fond blanc ("white Stock"), made from Veal and poultry meat and bones and vegetables; fond brun ("brown Stock"), made with browned beef, Veal and poultry meat and bones and vegetables; and fond de vegetal ("vegetable Stock"), made with butter-Sauteed vegetables.

Submitted on 09.03.2013 18:28
This entry has been seen individually 717 times.
Bookmark to Fark  Bookmark to Reddit  Bookmark to Blinklist  Bookmark to Technorati  Bookmark to Newsvine  Bookmark to Mister Wong  Bookmark to  Bookmark to Digg  Bookmark to Google  Share with friends at Facebook  Twitter  Bookmark to Linkarena  Bookmark to Oneview  Bookmark to Stumbleupon Bookmark to StudiVZ

This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team