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culinary student needs help identifing french term

post #1 of 7
Thread Starter 

What is the french term for roasted tomatoes and bones?

post #2 of 7

after a bit of Googling, it's probably Fond Brun.or Brown Stock. also called  Estouffade.  After reading the info on Fond Brun, your question seems to be a bit incomplete, it's just a small part of the process. 

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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 7

Fond brun means brown stock. I'm not aware of a term for roasted tomatoes and bones... although as Gunnar said they could be the initial step in making brown stock (although probably more like roasting bones with tomato paste on them).

post #4 of 7

French term is"" 'Roasted Tomato and bones""

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 7

beginning of sauce espagnole?

post #6 of 7

Anytime you brown tomato paste on something or mix browned paste with something it's a pincage.  Some people coat the semi-roasted stock bones with paste; then continue cooking them as a way of getting a little structure, sweetness and color in their stock. 

 

The roux-pincage in an espagnole is not only a little different it's made long after the bones are out of the equation.

 

Our student may already have left us. 

 

BDL

post #7 of 7

BDL I have seen bones paint brushed with tomato paste but not just tomatoes and bones

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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