#fond

#fond

When you brown sausage and see those caramelized speckles cling to the pot, you're witnessing the single biggest difference between soup made from scratch and soup that tastes flat or store-bought. Those brown bits at the bottom of the pan make your soup taste better because they're essentially concentrated flavor, what the culinary world calls fond. Fond happens when the natural sugars and proteins in the meat react to heat and form deeply browned layers.

After searing a steak, utilize the flavorful fond left in the pan for a delicious pan sauce, maximizing flavor while minimizing waste.