A brown stock is
a. a flavored liquid obtained by simmering the bones of beef, veal, chicken, or pork in water.
b. a flavored liquid obtained by simmering browned bones and meat in water.
c. the foundational thin liquid that is used as the base of all soups and sauces.
d. a small bundle of herbs and spices wrapped in cheesecloth or tied together with twine.
Question 2
A chef who desires to create both a viscous and rich, meaty tasting stock, should use
a. whole veal bones.
b. cracked veal bones.
c. whole beef bones.
d. cracked beef bones.
e. both b and d
What came frist, the chicken or the egg?
Bones of the spinal column.
Liquid Formulations of Herbal Products
The arrangement of water molecules in (a) solid ice, and (b) liquid water.
The gel–liquid crystalline phase transition in a synthetic lipid bilayer
Bbq shrimps, burgers and chicken with buttery corn