Glossary (talk like a chef): Base
BaseConcentrated stock of various meats, vegetables and spices usually used as a base for sauces. There are several kinds of "fond" (white=poultry, brown=beef and veal fond).
Example: "Add 20 cl white stock base (fond)."
You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.