Glossary
Fond
The browned bits stuck to a hot pan after searing meat or sweating aromatics. Pure concentrated flavor. The foundation of pan sauces -- see deglaze. From the French for 'base.'
The browned bits stuck to a hot pan after searing meat or sweating aromatics. Pure concentrated flavor. The foundation of pan sauces -- see deglaze. From the French for 'base.'
No ads. No sponsors. No paywalls.
The Umami Post runs on direct reader contributions and the unpaid time of its contributors, not advertising or platform deals. Reader tips go either to the publication’s operating costs (hosting, public-records fees, the occasional travel for reporting) or, when sent through an author’s individual link, directly to that writer. We take no money from advertisers, sponsors, partner networks, or syndication platforms.