re: South Louisiana Style Pot Roast with Pics

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The "fond" are the tasty bits stuck to the bottom of your pan as you brown things off----especially meat products. They get crusty and are packed with flavor and once you add your trinity to the pot it will release juices and help get some of it off the bottom of the pot.

Then as you add your stock, that will release the rest of it. He was cooking the stock down until it evaporated and then added more and repeated this process to really build flavor.

I do this when I make my French Onion Soup. It takes me well over an hour to caramelize my onions and I add a little stock at a time, let it evaporate and repeat about 3 more times before adding stock to let it cook to a finished product. That really intensifies the flavor of the dish.

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