Online Google Dictionary

fondness 中文解釋 wordnet sense Collocation Usage
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Affection or liking for someone or something,
  1. Affection or liking for someone or something
    • - I remember him with great fondness
    • - I have afondness forspicy food

  1. a predisposition to like something; "he had a fondness for whiskey"
  2. affection: a positive feeling of liking; "he had trouble expressing the affection he felt"; "the child won everyone's heart"; "the warmness of his welcome made us feel right at home"
  3. affectionateness: a quality proceeding from feelings of affection or love
  4. (fond) affectionate: having or displaying warmth or affection; "affectionate children"; "a fond embrace"; "fond of his nephew"; "a tender glance"; "a warm embrace"
  5. (fond) adoring: extravagantly or foolishly loving and indulgent; "adoring grandparents"; "deceiving her preoccupied and doting husband with a young captain"; "hopelessly spoiled by a fond mother"
  6. fond(p): (followed by `of' or `to') having a strong preference or liking for; "fond of chocolate"; "partial to horror movies"
  7. (fond) absurd or silly because unlikely; "fond hopes of becoming President"; "fond fancies"
  8. (Fond) Deglazing is a cooking technique for removing and dissolving caramelized bits of food from a pan in order to make a pan sauce.
  9. the quality of being fond
  10. (fond) The background design in lace-making; To have a foolish affection for, to be fond of; affectionate; indulgent; outlandish; foolish; silly
  11. (Fond) The French word for stock.
  12. (Fond) (1) French for stock or base ; (2) the concentrated juices, drippings and bits of food left in pans after foods are roasted or sautéed; it is used to flavor sauces made directly in the pans in which foods were cooked.
  13. (FOND) if you are fond, it makes you start fondling. But if you love, you want to possess.
  14. (Fond) (FAHND) – The remains in a pan after an item is cooked that contains intense flavors.  Usually removed by a liquid in the act of deglazing.
  15. (Fond) A flavoured stock used for making a sauces and soups.
  16. (Fond) Means a stock, in French.
  17. (Fond) The residue sticking to the pan after browning food. The fond is generally dissolved by adding a liquid, such as broth or wine, to the hot pan and scraped up by the tip of a spatula. The fond adds flavor to sauces and gravies.
  18. (a fond) phr. - 'to the bottom'; thoroughly.
  19. (fond) solids (sucs) left in the bottom of a pan after cooking meats; adding water to dissolve the sucs creates the fond base liquid
  20. (fond) the brown carmelized bits of "stuff" left in the pan after you saute meat or fish. It's the stuff you make great sauces from...sort of a base.
  21. The state of liking or loving something. Warm affection or liking.