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Do you adapt different fond stocks by creating different stocks? For example, making a white fond stock

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Do you adapt different fond stocks by creating different stocks? For example, making a white fond stock

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White Stock – raw ingredients are cooked in water. Produces a mild, light flavor for some soups.

Brown Stock – bones and vegetables are roasted in the oven before simmering. Produces a deep color, intense flavor for rich sauces and braises.

Broth – water simmered with meat or bone-in meat and/or vegetables. “It is typically lighter bodies and served on its own.”

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All mise en place, pronounced (MEEZ ahn plahs) or (mi zɑ̃ ˈplas), means is to have all your ingredients prepared and ready to go before you start cooking. Translated, “ to put in place.”

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How do you elevate a stock to a finished product?

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How do you elevate a stock to a finished product?

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romeo and juliet act 3 scene 5 line 176

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https://www.slideshare.net/Senthil13k/stocks-42968234

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different type of stocks and how they effect things

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different type of stocks and how they effect things

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A white fond is the base stock remaining from a mixture of the meat and bones from poultry and veal have been cooked with vegetables. A brown fond is the base stock remaining from all of the same ingredients as those used for the white fond with the addition of browned beef. A vegetable stock is created from the particles and stock remaining after vegetables have been sautéed in butter. Fonds, like stocks, are used in preparing sauces and bases that will be added to other foods being made in order to enhance the taste with a deeper and richer flavor.

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do you like stocks?

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According to The New Professional Chef, mise en place:

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According to The New Professional Chef, mise en place:

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“means far more than simply assembling all the ingredients, pots and pans, plates, and serving pieces needed for a particular period. Mise en place is also a state of mind. Someone who has truly grasped the concept is able to keep many tasks in mind simultaneously, weighing and assigning each its proper value and priority. This assures that the chef has anticipated and prepared for every situation that could logically occur during a service period.”

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i like stocks

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means 'everything in its place' . it makes cooking easier and cleaner.

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https://www.pinterest.com/pin/173177548144007699/

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having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly.

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A Fond stock adds flavor and moisture to a meal. There are brown stocks, white stocks and vegetable stocks. 

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A Fond stock adds flavor and moisture to a meal. There are brown stocks, white stocks and vegetable stocks. 

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The word fond is also the French word for stock. Fond blanc is a white stock, fond brun is brown stock, and fond de vegetal is vegetable stock.

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The word fond is also the French word for stock. Fond blanc is a white stock, fond brun is brown stock, and fond de vegetal is vegetable stock.

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residue or particles of food remaining after meat and/or vegetables have been browned or cooked.

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You may have also heard it referred to as a pan sauce. It's a quick way to add more flavor and moisture to your meal.

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what is a fond stock?