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A white stock uses raw bones and a brown stock uses baked bones. The baked bones give the stock a deeper flavor as well as a brown color.

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12y ago
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12y ago

To make brown stock, the bones are baked before simmering them in water so that the bits of meat and meat juices on the bones caramelize and give the broth a deeper, richer flavor.

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9y ago

what is the differences in the production of a white stock and a brown stock

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Q: What are the reasons that brown stock is different than white stock?
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