What is the difference between a white stock and a brown stock? - ProProfs Discuss
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What is the difference between a white stock and a brown stock?

This question is part of Food Theory Practice Quiz
Asked by Lizabu, Last updated: Oct 25, 2020

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4 Answers

L. Brett

L. Brett

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L. Brett
L. Brett, Sales Manager, MBA, Detroit

Answered Nov 27, 2018

The difference between a white stock and a brown stock is that in brown stock the bones are roasted first, the process of roasting the bones gives the brown stock a darker color. Since the bones are not roasted in white stock, the stock is not as dark as brown stock.

The difference between a white stock and a brown stock is that in brown stock the bones are roasted
Both white and brown stock can be made from chicken, beef or veal bones (this makes option B and D wrong). In white stock, the bones are blanched first. In brown stock, flavors are added which contributes to the dark color of the stock. Keep in mind that vegetables are not added first in the stock.

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Anika Nicole

Anika Nicole

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Anika Nicole
Anika Nicole, Wordsmith, PG In Journalism, New York

Answered May 08, 2018

Both the terms are often used interchangeably but still, there are some differences between white and brown stock. One of the major difference is that in a brown stock the bones are roasted/browned first as roasting gives the darker color to brown stock.

Another difference is that caramelized flavors are deeper in brown stock than white stock because of bone browningand mixing of meat just before adding it to the water. Brown stock has also the advantage of discouraging the stock from being cloudy. White stock is used as the base for veloute sauce and its derivative sauces whereas brown stocks are used for making demi-glace and its derivatives. For white stock, the bones are blanched first, and then drained and rinsed before simmering.

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johnpatrickpagaduan

johnpatrickpagaduan

johnpatrickpagaduan
Johnpatrickpagaduan

Answered Nov 13, 2017

A white stock uses raw bones and a brown stock uses baked bones . The baked bones give a deeper flavor as well as a brown color .

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John Smith

John Smith

John Smith
John Smith

Answered Jul 20, 2017

In a brown stock the bones are roasted first
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