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How dark will you allow your fond to get?

Chat about general and fundamental curry cooking techniques (e.g. tarka, bargar, bhoona, etc). Discussions on cooking specific dishes should rather be posted in another, more appropriate, chat section of the forum.
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Chat about general and fundamental cooking techniques, that clearly don't belong elsewhere on the forum, only.
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How dark will you allow your fond to get before you stir it in?

Hardly any browning - Milky tea colour
0
No votes
Very light toffee coloured - Werther's original
2
22%
Slightly darker toffee - Light wood stained furniture
2
22%
Darker toffee colour - Regular coffee or milk chocolate
2
22%
Darker still - Strong coffee with a dash of milk
2
22%
Almost burning - Very dark brown or cheap plain chocolate
1
11%
I've probably burnt this - Espresso or black
0
No votes
 
Total votes: 9

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How dark will you allow your fond to get?

Post by Greybeard »

In cooking terms, the fond is the carmelisation of meat, onions etc. on the base or side of a pan. It is generally stirred back in with juices or degl…login to view the rest of this post
The definition of insanity is doing the same thing over and over and expecting a different result.

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