It wasn’t long ago that when I sautéed my diced onions and/or vegetables I always took them to the caramelized state (brown). Isn’t that where all the flavor is anyway? Well, I am here to tell you there is a great deal of flavor to be had even before you make your onions brown (which, by the way, is my favorite way to eat onions). That is, the space between raw and saute’! Ever heard someone say, “the more you cook them the better they’ll taste.” That’s true but it depends on “how” you cook them as to the “good, better or best” you will accomplish in taste! For example – a raw onion is…
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The Fond or La Fonda?
Fond! What is “fond” and has anyone ever heard of it before? Well I can assure you I had not ever heard that term until my American Regional class. In fact, the first time I heard chef say, “don’t burn the fond”, my first thought was of “LaFonda” in Napoleon Dynamite. Couldn’t help but chuckle to myself when I pictured trying not to burn her. And why would anyone would want to burn her! Hmm. Well, maybe you didn’t need to know all that but sometimes I just need to share. So what exactly is “fond”? The technical term may be “fond” but that is only because “gold” was already taken. …
