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Types and Preparation of Culinary Stocks by Faith Jinjie Culimay is a document available to read on EtoBox.
What is Types and Preparation of Culinary Stocks about?
Stocks are flavorful liquids made by simmering bones, meat, seafood, vegetables and seasonings in water. There are several types of stocks including chicken, white, brown, and fish stocks. Proper preparation of stocks involves simmering ingredients for the appropriate time, skimming scum, and cooling and storing the stock properly. Brown stock is made similar to white stock but the bones are first browned in the oven before simmering to develop richer flavor.
- Author
- Faith Jinjie Culimay
- Language
- EN