About this document
Types of Cooking Stocks Explained by piyush is a document available to read on EtoBox.
There are four main types of stock: white stock, brown stock, vegetable/neutral stock, and fish stock. White stock is made from white meat and bones simmered in water. Brown stock is made by first roasting bones and vegetables until browned and then simmering in water. Vegetable stock uses vegetable scraps and herbs simmered in water. Fish stock is made from specific white-fleshed fish bones simmered in water.
- Author
- piyush
- Language
- EN