Home Cooking

brown and white stock questions

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking

brown and white stock questions

gotsmack | Jan 6, 2012 08:44 AM

I have some questions about making stock:

1. Why do you blanch the bones for white veal stock but not brown stock?

2. Is there a taste difference between white and brown stock prepared with the same ingredients?

3. Can i get white stock pretty close in color to brown stock by adding in burnt onions and some onion skins? Or will it just look like dirty stock?

Thanks.

Want to stay up to date with this post?

Recommended From Chowhound