How Do You Spell FUMET?

Pronunciation: [fjˈuːmɪt] (IPA)

Fumet is a culinary term used to refer to a concentrated fish stock used to add depth of flavor to soups, sauces, and stews. The word is pronounced as /fjuːˈmɛt/ in the International Phonetic Alphabet (IPA), with stress on the first syllable. The spelling of the word follows the French language origin, where the 'e' at the end of the word is silent. Fumet is a popular ingredient in French cuisine and is made using fish bones and aromatic vegetables, such as onions and carrots.

FUMET Meaning and Definition

1. Fumet is a culinary term that refers to a flavorful liquid made from simmering various ingredients, typically seafood or vegetables. It is commonly used as a base for sauces, soups, and stews, imparting depth and richness to the final dish.

   In French cuisine, fumet is typically prepared by gently cooking seafood, such as fish bones and shells, in a liquid, usually white wine or broth, along with aromatic vegetables and herbs. This slow cooking process allows the flavors from the ingredients to infuse into the liquid, creating a concentrated and highly aromatic broth. The resulting fumet is strained to remove any solid particles, leaving behind a flavorful liquid that can be further used in cooking.

   The primary purpose of using a fumet is to enhance the taste and provide a distinct character to a dish. It adds a subtle complexity and depth to sauces, gravies, and soups, heightening their flavor profile. Fumet can be used as a base for various seafood dishes, or even as a flavoring agent for vegetarian or meat-based recipes.

   The versatility of fumet lies in its ability to be tailored to specific recipes, allowing chefs to experiment with different ingredients and flavors. This culinary technique requires precision and a keen understanding of flavor combinations to achieve a balanced and harmonious result.

   Overall, fumet serves as a valuable ingredient in modern gastronomy, enriching dishes with its aromatic qualities and contributing to the overall sensory experience of a meal.

2. The dung of deer.

   Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.

Common Misspellings for FUMET

• dumet
• cumet
• vumet
• gumet
• tumet
• rumet
• fymet
• fhmet
• fjmet
• f8met
• f7met
• funet
• fuket
• fujet
• fumwt
• fumst
• fumdt
• fumrt
• fum4t

Etymology of FUMET

The word "fumet" is of French origin. Its etymology can be traced back to the late Middle French word "fumet" or "fumee", which means "smoke" or "exhalation". This, in turn, is derived from the Latin word "fūmus", meaning "smoke" or "odor". In culinary context, "fumet" refers to a strong flavored stock or broth, often made from simmering fish bones, vegetables, and aromatic herbs.

Similar spelling words for FUMET

• Fame,
• Feet,
• Met,
• fume.

Plural form of FUMET is FUMETS