@KyleHarrelson - "Fond" is the rendered bits of fat, sugar and proteins left in the bottom of the pan after saute. Some people call them "brown bits". Unfortunately, some people also wash the pan to remove fond. OH, MY, NOOOOO! That's where all the flavor for your pan sauce is. "Deglazing" is the act of adding a cold liquid like chicken broth, juice, or wine to the pan. This drops the temperature quickly and dramatically, and releases the fond from the bottom of the pan.
what is faun? Sorry I am a beginner
KyleHarrelson 8 months ago
@KyleHarrelson - "Fond" is the rendered bits of fat, sugar and proteins left in the bottom of the pan after saute. Some people call them "brown bits". Unfortunately, some people also wash the pan to remove fond. OH, MY, NOOOOO! That's where all the flavor for your pan sauce is. "Deglazing" is the act of adding a cold liquid like chicken broth, juice, or wine to the pan. This drops the temperature quickly and dramatically, and releases the fond from the bottom of the pan.
ChefToddMohr 8 months ago
@ChefToddMohr Thanks you!!!
KyleHarrelson 8 months ago
the Webcast was fun!
WickedLissa 1 year ago
this was delicious, thanks
shimna 1 year ago
Is that a toaster oven on your counter? I have one, it gets really hot on top, I tend to use it as a warming tray.
Byrnzi360 1 year ago