What is Soup Fondue? (FRANCE)


 

It is the main liquid used for the preparation of soups, sauces, dishes. Fond; It is obtained by boiling bones and meat, scalding vegetables, and sometimes milk, oil, etc. as such, nutrients are also used as a foundation. The products obtained from bones and meat are called bouillon (bouillon). (The word fond is of French origin, ’FOND‘ is written ’FON " is read.)

The Place and Importance of Fondues and Soups in the Kitchen:

Fond is used in international hotel cuisine, in commercial cuisine for the preparation of various sauces, soups and dishes. Fondues are closely related to the quality of the dish, soup and sauce. In short, fondue is the main liquid ingredient of sauces, soups and dishes. Funds can be broths, vegetable broths, oils and milk, depending on where they are used. Each type of foundation has its own characteristics. Fond varies depending on where it is used. It also increases the nutritional value while giving flavor and appearance to the prepared food. For example, the use of chicken fondue in creamy chicken soup also improves the quality, taste and nutritional value of the soup. The use of chicken fondue in fish soup causes flavor confusion. This, in turn, indicates the inability of the person preparing the soup to fondue. The same applies to sauces and dishes. From this point of view, the cook must use the right fondue to eat right.

The cook who prepares the fondue should prepare the recipe according to the process steps and use it by checking the taste and flavor.

Types of Fondues :

a) Brown Fondue (fond brun): This type of fondue is made from beef bone and meat.Bones are roasted with vegetables and oil and made with the addition of tomato paste, herbs, and spices. First, the bones are roasted in a saucepan or oven until they turn brown, and then other ingredients are added.

You can prepare brown fondue in the kitchen in two ways:

Mire-poix, herbs, and spices are added around the meat cooked by the roti (cooking a large piece of meat in the oven) method near the end of cooking. When the meat is cooked, it is taken out, tomato paste and water are added to the remaining part and boiled for 1-2 hours, filtered, and the resulting fondue is called jus de roti (jü de roti).

The sauce demi glace is prepared, filtered, the rest of the water is added and boiled again for 1-2 hours, filtered, and this fond is called grand jus (gran jü).

Fondue for hunting animals (fond de gibier): Brown fondue is prepared from beef bones and meat, as well as from hunting animals. The only difference between this fund and the others is the use of bones and meat belonging to hunting animals.

b) White Fondue (fond blanc): Veal bones, meat herbs, and spices are used to make white fondue.Unlike other fonds, bones and other materials are absolutely not roasted. It is boiled and filtered. If the bones are dirty or have waited, blanching is necessarily performed. Blanching (pre-blanching): Dirty bones are washed first. Put water in a saucepan and bring it to a boil. Prepared bones are thrown into boiling water. A stone is boiled. It is immediately removed and put in cold water. This process is called pre-blanching or blanching (blanching). If necessary, the procedure is repeated. Its purpose is to eliminate unwanted dirt and odor from the bones.

Chicken fondue (fond de volaill) (fond de volay): The difference from veal fondue is that it is prepared using chicken bones, neck, wings, white mire poix, herbs, and spices. All ingredients are boiled for 2-3 hours and filtered. When the chicken bone is small, a small amount of the calf's bone can be added to the milk.

It's made with large, lean fish bones, a head, a white mire-poix, herbs, and spices.All ingredients are boiled for 2-3 hours, then filtered and used. Fish fondue is used exclusively for the preparation of fish soups, dishes, and sauces.

c) Fondue de legumes (vegetable fondues)Vegetable fondues are prepared using whole vegetables in accordance with the season. A fondue is prepared from this vegetable by weighing the amount of vegetable to be used in the preparation of the fond. Herbs and spices suitable for the type of vegetable are selected. The amount of time varies depending on the type of vegetable. Vegetable fondue is used in soups, dishes, and sauces prepared especially for vegetarians.

How to Prepare the Fondues:

Bouquets of vegetables are prepared that give taste and flavor (bouquets of garnie or mire-poix).

Herbs and spices are prepared (one black pepper, one spring of garlic, a sprig of thyme, and a sprig of parsley).

Blanching is performed if the bones are kept in place. If it is not taken into account, the fond will be of poor quality.

It should definitely not be boiled over high heat. Its nutritional value decreases, and its taste disappears.

It should be boiled for a long time with its mouth open on a small fire.

Places where fondles are used

  • Soups
  • Sauces
  • Meat dishes
  • In the preparation of dishes with olive oil

Storage of Fundes:

Fondues and bouillons can be used on a daily basis and stored for short or long periods of time.Since the preparation of fondues and bouillons takes a long time, they are prepared in large quantities. The leftovers are stored in various ways.

a) Chilly Storage

After the prepared fondues and bouillons are filtered, they are used in the desired place. If it is to be used in a short time, fond and bouillon can be stored by cooling. Cooling is carried out in a large container at room temperature. Then it can be placed in suitable containers and stored for a day in cold rooms or in the refrigerator at +35,6 F or 41 F

b) Condensation storage (Glace de viande) (glace vian)

The unused portion of the prepared bouillon is placed in a large container and allowed to boil over low heat. The boiling process is continued until the bouillon is reduced by 1/8. It is cooled to room temperature. It is packed in disposable containers. It is stored by freezing.

c) Freeze-dried storage The prepared fondues and bouillons are placed in disposable molds or special containers. It is frozen at -25,6 F  with the type and date of production written on it, and it can be stored for three to six months in the freezer at -0,4 F.

Using Fondues and Bouillons:

Store the fondues and bouillons by preparing them one at a time.

Be sure to write down the type and date of manufacture on the packaging.

Make sure that the storage containers are hygienic.

Close the storage containers.

When it is to be used, remove it to a cold room or refrigerator one day in advance to ensure that it is thawed. Later use

Do not remove it from the freezer and put it directly on the oven.

  • Never defrost at room temperature.
  • You can defrost it in microwave ovens.
  • If it is necessary to use it urgently, you can use it by defrosting it over low heat.
ENJOY YOUR MEAL

 

 

Popular posts from this blog

Makdous (Syria)

Image
  18 baby eggplants 2 red peppers 3 small chili peppers 0,33 lbs walnuts 3 cloves of garlic Boil enough water in a large pot and then add the eggplants. Boil for 5-10 minutes until the eggplants are tender. After it softens, turn off the bottom and leave it in water for 10-15 minutes. Get it later. Cut off the tops of the eggplants. Then, carefully slice it lengthwise in half, like a book. Rub a little salt on the inside of each eggplant, then place them on a flat surface so that they do not touch each other and press down with a heavy object. You can place a large pan lid or the bottom of a flat plate on top of them, then put another heavy object on top. Alternatively, you can arrange them in a colander and press them down with a heavy object. With the combination of pressing and salt, this will help remove all the excess juice from the eggplant. Press and hold for several hours or even overnight to remove as much water as possible. The key is to keep them in a cool place and this can
Read more

BRAIN EGG

Image
6 eggs 4 spoons of oil 3 sheep brains 1/2 small carrot 2 sprigs of parsley 2 branches of celery 1/4 lemon 1 small onion 1/2 stale bread salt, pepper The membranes of the brains kept in cold water are peeled off. It is thrown into a container of water and set on fire. Onions, celery, carrots are sorted, washed, and thrown into the brains. After adding the juice of half a lemon and salt, they are all boiled for half an hour and left to cool in the water in which they are cooked. Six slices of half a finger thickness are cut from the bread. The size of the slices should be the size of the rim of the glass and round. Cut breads are fried in oil. 6 wide-mouthed coffee cups are lubricated with softened oil. The parsley is finely chopped. The molds are placed on a rimmed tray. The brains are cut into slices and placed on the bread, placed on the serving plate in a neat shape. Eggs and yolks are broken into the prepared molds without spoiling. Put boiling water on the tray
Read more

Curry (India-Thailand)

Image
The term curry comes from the Tamil word kari (sauce) and refers to a variety of dishes prepared in a thin, soup-like spicy sauce. Curry can mean two things: a casserole of curry-spiced meat, fish, or vegetables traditionally served with rice, bread, or cornmeal, or a dish flavored with curry powder or curry paste. Although curry originated in the Indian subcontinent, today it is a global dish served in Thailand, Japan, Indonesia, Malaysia, South Africa, Mauritius, Singapore, Germany, the United Kingdom and the United States. There is a wide variety of curries, as they are prepared all over the world. Creamy Ceylon curry made with coconut milk. Hot and spicy pork curry called Vindaloo. Rogan josh, a Persian curry made with meat marinated in yogurt. A stir-fried curry with precooked meat, onions and tomatoes called Jalfrezi. Known as the most spicy curry dish, the English phall made using eight chili peppers and the list goes on. In addition to being one of the most internationally accl
Read more