Jump to content

Talk:Fond

Page contents not supported in other languages.
From Wikipedia, the free encyclopedia

The information in this article is incorrect. Ref. The Professional Chef The Culinary Institute of America, 8th ed., 2006, John Wiley & Sons, Inc., Hoboken, New Jersey, p. 160: "If the sauteus is too large, however, the fond (carmelized drppings from the meat) could scorch. (emphasis sic) --FBelden (talk) 18:18, 21 April 2010 (UTC)[reply]


Should this not be merged with https://en.wikipedia.org/wiki/Stock_(food) ? — Preceding unsigned comment added by 2001:4DD7:3F68:0:4C4B:8E63:DBF0:15BF (talk) 17:26, 18 September 2022 (UTC)[reply]