One should never allow a stock to boil because it will cause cloudiness and

1 answer:

8 0

One should never allow a stock to boil because it will cause cloudiness and toughen the meat.

Stocks are flavored and usually clear liquids that are used as a base for several sauces and soups.
It is prepared by gently simmering bones and/or vegetables in order to extract the aroma, flavor and nutrients of these ingredients.

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