Fondant
Fondant is a classical cooking technique most famously used for potatoes (pommes fondant). The ingredient is cut into tall cylinders, seared on the flat surfaces, then finished in the oven with butter and stock. During roasting the liquid slowly reduces and is absorbed, producing a deeply flavored interior with caramelized top and bottom surfaces.
Core elements of the fondant technique:
- Tall cylindrical shape for even cooking and attractive plating
- Hard sear on the flat sides to create caramelization
- Butter and stock braise in the oven
- Slow reduction of the liquid which both flavors and glazes the ingredient
While traditionally used with potatoes, the same structure can be applied to other vegetables that benefit from fat absorption and gentle braising.
Eggplant
Use ring molds to punch uniform eggplant cylinders for dishes like vegetable tatin.
Technique: - Slice eggplant into thick rounds. - Use a ring mold to punch identical circles. - Aim for roughly 3/4–1 inch height for even cooking. - Lightly salt the cylinders for about 10 minutes and pat dry before roasting.
Method: - Sear eggplant cylinders in butter. - Add a small amount of stock. - Roast slowly until tender.
This creates a rich, concentrated texture.