Thread 21694251

Light Chicken Stock is objectively worse than Dark Stock. Prove me wrong.

>"Prove me wrong."
>get shot in the neck
>dies
lol

>>21694251 (OP)
Your right tho, i have switched to exclusively using beef stock, for everything, there is no point in the lighter stocks.

>>21694349
>"Prove me wrong."
>that trannies commit mass shootings
>gets shot by a faggot with a tranny 'girl'friend
pottery

Well obviously. Dark chicken stock has that umami.

i have no idea what white chicken stock is supposed to be only a retard would waste an entire chicken just to make stock

>>21694481
>brown
you roast the carcass + veg first before simmering
>white
you just simmer carcass + veg

>>21694251 (OP)
In advanced cooking white and brown fonds are used quite differently. Also white ones have much more aromatics and are closer to bouillons.

>>21694503
thats what i mean, the only time someone would cook whole chicken by simmering would be when making chicken soup which, if you aren't a hospital or an old peoples home, id imagine isnt that often. So in order to make light chicken stock you have to specifically want to make white chicken stock and not just be the result of just making stock which happened to turn out white, since you can get pretty brown stock even if you just saute the veggies while the carcass and bones are from a roast or fried chicken

>>21694251 (OP)
I don't care much about the color of the chicken stock cause I have a big stock.
Same time I can't stand Japanese stock because all of it is so small.
Dark Stock, Light Stock it all ends with the same results. Caring about the color of the stock is something for women and there aren't too many women who like light stock who won't enjoy a good dark stock if it's well made and there aren't too many who talk about their love of dark stock who won't fall for a good light stock if there's enough of it and it's well made.
And Latinas eat all of the stock up, they really don't care

>>21694251 (OP)
Chicken stock forms the base of many sauces, and you can use either clear or brown versions in most cases, but a lot of sauces are intended to be light in color and neutral in flavor so as to act as the mother sauce for something else. For example, veloute, which is then used as a base in itself to make a variety of of other sauces, requires a basic, light-colored chicken stock.

>>21694251 (OP)
nigga those are urine samples