Why do you blanch bones when making a white stock? What determines the size of the mirepoix pieces?
Understand the Problem
The questions are about cooking techniques, specifically related to making white stock and the size of mirepoix pieces. The user seeks to understand these culinary concepts better.
Answer
Blanching removes impurities; mirepoix size depends on simmer time.
The correct answer for blanching bones is: d. To remove the impurities and prevent cloudiness. The correct answer for determining the size of the mirepoix pieces is: c. Length of time the stock will simmer.
Answer for screen readers
The correct answer for blanching bones is: d. To remove the impurities and prevent cloudiness. The correct answer for determining the size of the mirepoix pieces is: c. Length of time the stock will simmer.
More Information
Blanching bones helps achieve clarity by removing impurities like blood and proteins. The size of mirepoix is influenced by how long it needs to cook to release flavor without turning mushy.
Tips
Ensure bones are blanched for clarity in stocks. Adjust mirepoix size based on cooking time for optimal flavor extraction.
Sources
- Essential Guide to Stock Making: Types, Techniques, and Tips - coursesidekick.com
- 1.1: Light Stocks - Workforce LibreTexts - workforce.libretexts.org
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