About this document
Understanding Culinary Stocks by SamiranManna is a document available to read on EtoBox.
The document discusses different types of stocks/fonds used as a base for soups, sauces, and other dishes. It describes white stock, brown stock, vegetable/neutral stock, and fish stock. White stock is made from white meat or bones simmered gently. Brown stock is made by first roasting bones to brown them for richer flavor. Vegetable stock uses sautéed vegetables and herbs. Fish stock requires only 20 minutes to make and uses bones from white-fleshed fish. The document provides details on ingredients and pr
- Author
- SamiranManna
- Language
- EN