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culinary student needs help identifing french term

4K views 6 replies 5 participants last post by  chefedb 
G
#1 ·
What is the french term for roasted tomatoes and bones?
 
#2 ·
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. 
 
#4 ·
French term is"" 'Roasted Tomato and bones""
 
#6 · (Edited)
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
 
#7 · (Edited)
BDL I have seen bones paint brushed with tomato paste but not just tomatoes and bones
 
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