What are the secrets to a good fond?
A lot of western recipes call for developing a generous, nicely browned fond on a cooking surface after browning meat. Sometimes I get none, sometimes i can tear the surface of the meat off altogether.
What are the factors behind reliably achieving a great fond?
Best Answer
Avoid non-stick pans. Heat the pan before you place the meat or fat in the pan. Use medium to medium high heat. Add fat (oil, butter, for example). Add the meat (pat dry), but don't crowd the pan. Cook in batches if necessary, but too many (more than 2 or 3?) will mean that the fond will burn, so you may need a bigger pan, or two pans. Place meat in pan. Don't move it until you notice browning and it releases naturally from the bottom...or with very gentle pressure. By the way, vegetables can also produce a fond. Same rules apply.
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How do you make a good fond?
You don't actually need a piece of meat, nor their drippings to generate fond for pan sauce\u2014butter or oil, heat, and some kind of vegetable will do the job, best served over pasta. As is the case with this fennel pasta, where you'll caramelize onions and fennel in oil, then stir in white wine and cream.What can you do with fond?
Sauce Recipes that Start with FondHow do you get fond when cooking?
Deglazing is one of the easiest ways to add more flavor to your meal. After saut\xe9ing meat or vegetables, add roughly a cup of liquid\u2013usually water, broth or cooking wine\u2013to the hot pan and scrape the fond off the bottom of the pan with a wooden spoon or rubber spatula, to preserve your cookware.How do you get fond off a pan?
First, drain off any fat or grease that may remain. Then, place the skillet or roasting pan onto the stove over medium heat. Add wine, broth or water and gently stir, scraping the bottom of the pan with a spatula to remove all the brown bits and coating.The Psychology of Keeping Secrets
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Answer 2
The fond is a great flavor component. It forms from the Maillard reaction browning the surface of the food. These bits then are incorporated into pan sauces and stocks, etc... This is usually through de-glazing with a liquid, such as wine, stock or vinegar.
First step is to have the meat come to room temperature before putting in the pan. If it is cold, then precious heat is lost warming the meat instead of starting the reaction and browning. Also, the meat should be dry, or initial heat creates steam, which also robs precious heat.
'Hot pan, hot oil.' Start with the pan warmed to medium high. Then add the oil and swirl around until it shimmers and loosens up. You must use a pan that allows the food to adhere at first, then release. Stainless steel and wrought steel are the best. Cast iron, is seasoned, generally does not produce great fond, and you don't want to hit it with acid anyway.
Add your meat, and allow it to sear for several minutes without disturbing. You can lightly prod it to see if it is ready
If the pan is overcrowded, the food will steam instead of browning, as there is not enough room for the water to escape. Leave a good 1/2 inch between the pieces during browning.
To make use of the fond is deglazing, a different topic, but the basic is addition of a flavorful liquid. Just be careful, because your pan is full of hot oil and spattering will occur. The fond can be loosened and incorporated into the sauce with a spoon or tongs or whatever inplement you are using.
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