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Why is it important to blanch bones when preparing white stock?
Wiki User
∙ 13y ago
You get less scum on the top of your water, which makes for a clearer stock.
Wiki User
∙ 13y ago
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Why do you blanch bones when preparing a stock?
Some Chefs believe when blanching your bones first it will take out the impurites and make a clear stock other chefs tend to believe not to blanch the bones because you lose flavor!!
What is the most important component in any stock?
bones
What are the reasons that brown stock is different than white stock?
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.
Do you have to break turkey bones when making stock?
If you have a stock pot or pan large enough to hold the carcass, you do not need to break the bones.
What are the best bones for beef and veal stock?
Beef bones as they are more developed and give better flavour for the stock. For a strong stock par roast bones in a hot oven for about ten minutes. The caramelisation process gives a more richer fuller flavour.
How do you make white stock?
A white beef stock is much like a white chicken stock, the only difference between a white and dark chicken stock being that the bones are blanched first instead of roasted. Though entirely possible by following a chicken stock recipe with beef bones, often the large amounts of impurities in beef bones cloud or darken the white stock. Therefore veal bones are often used instead.
Does adding vinegar to the stock pot with chicken bones release calcium that is then available in a form humans can absorb by drinking the broth?
Yes, I'm sure adding vinegar makes the bones release calcium because I make chicken stock with bones a lot, and when I add vinegar, the stock turns white. After I remove the bones, sometimes I eat them, and they are really soft after they cook for a long time with vinegar in the water. I just eat the soft part on the ends of the bones. Chicken stock made with bones is fantastic, I love it. Bones are great in stock.
What would 8lbs of bones yields how much stock?
you get 4 liters of stock
Methods of stock taking?
Annual stock taking-done once a year and it si done for the purpose of preparing financial accounts. Spot cheecking Perpetual stock taking
When boning birdsto cook why should you keep the bones?
The bones are excellent for making soup or stock.
Why should a stock made from beef or veal bones cook longer than a stock made from fish bones?
They take long because you need to extract the flavors from the bones. There are two types of stocks too, white and brown. The only difference is that in a brow stock the bones are roasted and the mirepoix ( onions, carros, and celery) are caramelized giving that deep rich brown color rather than taking the raw bones and vegetables. Save
What is the difference between white stock to brown stock?
In a brown stock, The bones are browned off first. Either in a shallow fry or grill/bake.
