Explain in detail how to make the following white stocks: meat, poultry, fish, shellfish, and vegetable Be specific in details such as what type, age, and size of bones are best, liquid specifications, specific vegetables and size of cut for mirepoix, flavorings, seasonings, and straining, length of cooking, etc Include specific guidelines for producing a stock with optimum clarity, viscosity, and flavor What differences in preparation would be made to prepare a brown stock?

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The Answer of Explain in detail how to make the following white stocks: meat, poultry, fish, shellfish, and vegetable Be specific in details such as what type, age, and size of bones are best, liquid specifications, specific vegetables and size of cut for mirepoix, flavorings, seasonings, and straining, length of cooking, etc Include specific guidelines for producing a stock with optimum clarity, viscosity, and flavor What differences in preparation would be made to prepare a brown stock?

Explain in Detail How to Make the Following White Stocks