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What else can I help you with?
Why do you blanch bones when preparing a stock?
Blanching bones helps remove impurities and blood, resulting in a clearer and cleaner-tasting stock. It also helps reduce the amount of scum that forms during the simmering process, leading to a more refined final product.
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
How can I achieve a rich flavor in my stock by browning bones effectively?
To achieve a rich flavor in your stock, brown the bones effectively by roasting them in the oven until they are golden brown. This process caramelizes the proteins and sugars in the bones, enhancing the depth of flavor in your stock.
How long should I roast chicken bones to make a flavorful stock?
Roast chicken bones for about 30-45 minutes at 400F to make a flavorful stock.
When boning birdsto cook why should you keep the bones?
The bones are excellent for making soup or 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
