+
Home Cooking

brown and white stock questions

gotsmack | Jan 6, 201208:44 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? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH