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Author Question: The preferred liquid for stocks is a. spring or distilled water. b. canned broth thinned with ... (Read 69 times)

JMatthes

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on: Aug 19, 2018
The preferred liquid for stocks is
 a. spring or distilled water.
  b. canned broth thinned with water.
  c. juice of some type with added vegetable stock.
  d. cold tap water.
  e. hot tap water.

Question 2

To prevent a stock with a deep, caramelized flavor from becoming cloudy, _____ to coagulate proteins and trap minute particles that might otherwise cause cloudiness.
 a. brown bones and meat before adding water
  b. add raw meat and bones to hot water
  c. add raw meat and bones to cold water
  d. make sure that the stock boils


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tofugiraffe

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Reply #1 on: Aug 19, 2018
Answer to Question 1

a

Answer to Question 2

a


JMatthes

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Reply 2 on: Aug 19, 2018
Gracias!

softEldritch

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Reply 3 on: Yesterday
:D TYSM

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