1 having or displaying warmth or affection; "affectionate children"; "caring parents"; "a fond embrace"; "fond of his nephew"; "a tender glance"; "a warm embrace" [syn: affectionate, caring, lovesome, tender, warm]
2 extravagantly or foolishly loving and indulgent; "adoring grandparents"; "deceiving her preoccupied and doting husband with a young captain"; "hopelessly spoiled by a fond mother" [syn: adoring, doting]
3 absurd or silly because unlikely; "fond hopes of becoming President"; "fond fancies"
4 (followed by `of' or `to') having a strong preference or liking for; "fond of chocolate"; "partial to horror movies" [syn: fond(p), partial(p)]
- a fond farewell
- to have affection
for something, to have a preference for
- to be fond of children
- I am more fond of chocolate than I am lollipops.
- to be fond of children
- doting, indulgent, adoring
- I have fond grandparents who spoil me.
- Your fond dreams of flying to Jupiter have been quashed by the facts of reality.
have affection for
- Danish: eftergivende
- The background design in lace-making.
background of lace
Nounfond (plural: fonds)
- third-person singular present tense of fondre.
In cooking, fond (French "base") refers to the browned and caramelized bits of meat stuck to the bottom of a skillet after cooking a piece of meat. The fond is the base of many classic pan sauces. Fonds de cuisine are the slow-simmered stocks that are basic to cooking.
After it has finished cooking, the cut of meat is removed from the pan and excess fat is poured off. Typically, aromatics such as garlic, shallots, or herbs are sautéed briefly, after which a liquid such as broth, wine, or fruit juice is used to deglaze the fond. The sauce is then reduced, and butter may be added.
Some feel that it is preferable to use traditional cookware rather than cookware with a non-stick coating when preparing a fond-based sauce. Non-stick coatings may tend to inhibit the development of the fond.
- Editors of Cook's Illustrated. The New Best Recipe. Brookline, MA: America's Test Kitchen, 2004. ISBN 0-936184-74-4
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