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Jan 6, 2012 08:44 AM

brown and white stock questions

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?


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