What is Fond?

The short story is that fond is delicious. But what really is Fond? Fond is the caramelized bits of food that stick to the bottom of the pan after cooking. It can be done inadvertently or intentionally! Creating a fond requires the mindset of "set it and forget it". Make sure you have high heat and enough oil to crisp up the item in question. Fonds that we LOVE include but are not limited to: garlic, onions, potatoes, and ground beef. 

What to do with Fond?

Fond itself can be used as a component in sauces where you have the time to put towards a complex French sauce. But for most of us, we don't! So the way we love to use Fond is in addition to our chef created shortcut sauces! In order to do this, you need to take the pan that you have cooked your meat or vegetable in and deglaze the crispy bits! 

How do I deglaze my pan?

To deglaze a pan, you need to add a liquid to the hot pan to boil the crispy bits off of the bottom. But not all liquids are created equal! We love to use wines or vinegar when we are deglazing red meats. The hint of acid and the sweetness from the grapes add just the right complexity. Other options include:

• Broth / Stock (next best)
  
• Water  (worst) 

As the liquid comes to a boil, get ready to scrape the bottom of the pan with a wooden spoon so the bits start to dissolve into the liquid. Bring the temperature down and allow to simmer for a few minutes while stirring off and on. Once it has reduced to a slightly thicker version of the original liquid, you can go ahead and pour it into the dish with your favorite Dabble Shortcut Sauce and VOILA, you have added a notch into your kitchen toolbelt!