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Fond Bleu
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". It refers to a flavorful liquid that is used as foundation (''fondation'' in French, hence the abbreviation ''fond'') for other preparations, such as stock (food), stocks, broths, gravy, gravies and sauces. In popular usage, the word ''fond'' is often conveniently used to refer to the stock made from a fond. It is also sometime used colloquially to refer to the solid bits of food found stuck to a pan after something was cooked; more technically, these bits are Deglazing (cooking), deglazed with a liquid in order to produce a fond. References {{reflist Sauces Cooking techniques Culinary terminology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Fond
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with around 99% of those being teleosts. The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods. Most f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
