About this document
Principles of Stock Preparation by Leslie Jane S. Blancaflor is a document available to read on EtoBox.
The document discusses the principles, classification, ingredients, and guidelines for preparing stocks, which are the foundation for many soups and sauces, outlining best practices such as simmering bones and vegetables gently to extract flavor while skimming impurities. Stocks are broadly classified as brown, white, fish, or court bouillon depending on ingredients and preparation method. Adhering to guidelines such as simmering times and cooling stocks properly ensures the final product is flavorful and s
- Author
- Leslie Jane S. Blancaflor
- Language
- EN