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A fish fond with gelatinous structure. 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". [1] In its native usage, fond refers to the sauce created by dissolving the flavorful solid bits of food stuck to a pan or pot
Fond is one of the key ingredients to a delicious gravy or pan sauce. So never, ever wash away those brown bits in the bottom of your pan. The post What is Fond and Why You Should Use It appeared ...
Beard is a slang term, American in origin, describing a person who is used, knowingly or unknowingly, as a date, romantic partner (boyfriend or girlfriend), or spouse either to conceal infidelity or to conceal one's sexual orientation.
In the archival science field, it is widely agreed upon that the term fonds originated in French archival practice shortly after the French Revolution as Natalis de Wailly, head of the Administrative Section of the Archives Nationales of France, wrote Circular No. 14, which laid out the idea of fonds as keeping records of the same origin together because prior to this announcement records were ...
Fond du Lac Streetwise asked readers for their opinions on the movie theater. Responses shared excitement for the movie experience and future outings.
Fondue (UK: / ˈ f ɒ n dj uː / FON-dew, US: / f ɒ n ˈ dj uː / fon-DEW, [3] [4] French:, Swiss Standard German: [fɔ̃ːˈdyː] ⓘ; Italian: fonduta) is a Swiss [5] dish of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the ...
Good stocks tend to run higher for years, if not decades, meaning that if it’s truly a great opportunity, you can buy after you understand the investment better. What to look for instead: Some ...
Basic stocks are usually named for the primary meat type. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting.