Glossary entry (derived from question below)
Spanish term or phrase:
Fondo de verduras
English translation:
(Brown) vegetable stock
Added to glossary by
Jane Martin
Feb 5, 2023 10:11
1 yr ago
36 viewers *
Spanish term
Fondo de verduras
Spanish to English
Other
Cooking / Culinary
¡Hola!
Estoy traduciendo una receta donde aparece sin mucha explicación.
Este es el link de un fondo de verduras.
https://www.directoalpaladar.com/curso-de-cocina/como-hacer-...
¡Gracias por la ayuda!
Estoy traduciendo una receta donde aparece sin mucha explicación.
Este es el link de un fondo de verduras.
https://www.directoalpaladar.com/curso-de-cocina/como-hacer-...
¡Gracias por la ayuda!
Proposed translations
(English)
3 +2 | (Brown) vegetable stock | Jane Martin |
4 +1 | Vegetable stock | Cecilia Gowar |
4 | Vegetable Demi-Glace | matt robinson |
4 | vegetable bouillon | Emiliano Pantoja |
3 | Vegetable broth | Alexandra Straton |
Change log
Feb 8, 2023 14:23: Jane Martin Created KOG entry
Proposed translations
+2
20 mins
Selected
(Brown) vegetable stock
Fondos
Elaboraciones consistentes en un caldo aromatizado, graso o magro, que se utiliza para elaborar una salsa o para bañar un guiso o un breseado. El fondo se llama “blanco” si los elementos que lo componen se ponen directamente en el líquido de cocción, y “oscuro” si se deja que tomen color. Según el caso, la salsa que contribuye a prepararlo se denominará “blanca” (alemana, aurora, poulette, suprema, etc.), u “oscura” (Bercy, bordelesa, española, picante, etc.). Los fondos se utilizan claros o ligados. Son a base de ternera, de res o de ave, incluso de caza, con verduras y diversos aromatizantes (fondo magro). Los fondos de pescado suelen llamarse fumets. Las preparaciones de base, tales como el fondo blanco, la brasera, el caldo corto, el consomé, la esencia, la gelatina, el adobo, el matignon, la mirepoix, el roux, la salmuera y la velouté también son fondos de cocina, es decir, preparaciones necesarias para la elaboración de platos cocinados. Los fondos blancos u oscuros son de realización lenta y a menudo resultan costosos. En la práctica son patrimonio de la restauración. En la cocina doméstica las salsas se suelen bañar con caldo de cocido. En el comercio se pueden encontrar extractos sólidos que basta disolver en agua hirviendo.
Larousse Cocina: https://laroussecocina.mx/palabra/fondos/
Lots of information about stocks, broth etc. on this website https://www.theculinarypro.com/stocks-soups-and-sauces-1
In French it is referred to as 'fond' which supports this translation.
Stocks are used as the foundation of many dishes and making your own is a simple process that will improve your cooking immeasurably. Though meaty stocks often take a long time to make, vegetable stocks are usually a lot quicker to prepare and, if made correctly, easily match their depth of flavour.
There are two basic types of vegetable stock; white or brown. White vegetable stocks are typically colourless and milder and fresher in taste, adding a subtle flavour to dishes. These are made by simply adding the vegetables raw into a pot with water and simmering. White stocks also tend to be healthier, as no fat is used to cook the vegetables.
Brown vegetable stocks are richer and deeper in colour, adding a more robust flavour to dishes. This is achieved by roasting the vegetables, often in butter until nice and caramelised, before simmering them in water.
https://www.greatbritishchefs.com/how-to-cook/how-to-make-ve...
I suggest brown vegetable stock as this is stronger than white vegetable stock as in your particular recipe the vegetables are roasted.
Elaboraciones consistentes en un caldo aromatizado, graso o magro, que se utiliza para elaborar una salsa o para bañar un guiso o un breseado. El fondo se llama “blanco” si los elementos que lo componen se ponen directamente en el líquido de cocción, y “oscuro” si se deja que tomen color. Según el caso, la salsa que contribuye a prepararlo se denominará “blanca” (alemana, aurora, poulette, suprema, etc.), u “oscura” (Bercy, bordelesa, española, picante, etc.). Los fondos se utilizan claros o ligados. Son a base de ternera, de res o de ave, incluso de caza, con verduras y diversos aromatizantes (fondo magro). Los fondos de pescado suelen llamarse fumets. Las preparaciones de base, tales como el fondo blanco, la brasera, el caldo corto, el consomé, la esencia, la gelatina, el adobo, el matignon, la mirepoix, el roux, la salmuera y la velouté también son fondos de cocina, es decir, preparaciones necesarias para la elaboración de platos cocinados. Los fondos blancos u oscuros son de realización lenta y a menudo resultan costosos. En la práctica son patrimonio de la restauración. En la cocina doméstica las salsas se suelen bañar con caldo de cocido. En el comercio se pueden encontrar extractos sólidos que basta disolver en agua hirviendo.
Larousse Cocina: https://laroussecocina.mx/palabra/fondos/
Lots of information about stocks, broth etc. on this website https://www.theculinarypro.com/stocks-soups-and-sauces-1
In French it is referred to as 'fond' which supports this translation.
Stocks are used as the foundation of many dishes and making your own is a simple process that will improve your cooking immeasurably. Though meaty stocks often take a long time to make, vegetable stocks are usually a lot quicker to prepare and, if made correctly, easily match their depth of flavour.
There are two basic types of vegetable stock; white or brown. White vegetable stocks are typically colourless and milder and fresher in taste, adding a subtle flavour to dishes. These are made by simply adding the vegetables raw into a pot with water and simmering. White stocks also tend to be healthier, as no fat is used to cook the vegetables.
Brown vegetable stocks are richer and deeper in colour, adding a more robust flavour to dishes. This is achieved by roasting the vegetables, often in butter until nice and caramelised, before simmering them in water.
https://www.greatbritishchefs.com/how-to-cook/how-to-make-ve...
I suggest brown vegetable stock as this is stronger than white vegetable stock as in your particular recipe the vegetables are roasted.
Peer comment(s):
agree |
neilmac
: I prefer stock, as I think of broth as being a thick soup, rather than a base for things like gravy and sauces.
13 mins
|
Thanks Neil.
|
|
agree |
Cecilia Gowar
: Your answer was not there when I was writing mine.
1 hr
|
This does happen sometimes. Thank you.
|
4 KudoZ points awarded for this answer.
Comment: "Thanks for your help!"
18 mins
Vegetable broth
From the link you gave, it seems to be a broth.
NOUN
a clear, thin soup made by boiling meat, or sometimes cereals or vegetables, in water.
NOUN
a clear, thin soup made by boiling meat, or sometimes cereals or vegetables, in water.
Note from asker:
Not sure because it reads Con el fondo de verduras podemos hacer caldo. Para ello solo hay que añadir, hervir, condimentar y listo para preparar con variedad de sopas como la juliana, la huertana, la de espirales de calabacín y calabaza o la minestrone, entre otras. También lo podemos degustar tal cual, un chupito de caldo casero de verduras es un aperitivo o entrante maravilloso. I think broth is caldo. |
Thanks for you time! |
+1
53 mins
Vegetable stock
¨A stock is the liquid left behind when water, bones, flavouring vegetables and seasonings have been slowly simmered.
It is the base of many soups, sauces and stews.
The French call ¨fond¨which means ¨the foundation¨¨
Ann e Willan Complete Guide to Cookery
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Note added at 1 hr (2023-02-05 11:15:41 GMT)
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https://lavarenne.com/about-anne/
It is the base of many soups, sauces and stews.
The French call ¨fond¨which means ¨the foundation¨¨
Ann e Willan Complete Guide to Cookery
--------------------------------------------------
Note added at 1 hr (2023-02-05 11:15:41 GMT)
--------------------------------------------------
https://lavarenne.com/about-anne/
Note from asker:
Sorry, I chose Jane's because I saw hers first! Thanks for you time! |
1 hr
Vegetable Demi-Glace
A possibility, if it's very concentrated. This is not stock per se, but a highly concentrated version used later as an additive or to make up a more dilute stock.
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Note added at 1 hr (2023-02-05 11:27:03 GMT)
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https://www.ricardocuisine.com/en/recipes/7811-vegetable-dem...
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Note added at 1 hr (2023-02-05 11:27:03 GMT)
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https://www.ricardocuisine.com/en/recipes/7811-vegetable-dem...
Note from asker:
Thanks for you time! |
1 hr
vegetable bouillon
Vegetable Bouillon Paste/Base
Note from asker:
Thanks for you time! |
Discussion
https://www.tasteofhome.com/article/stock-vs-broth/
https://www.thekitchn.com/whats-the-difference-between-stock...