<Li> Fond brun , or brown stock . The brown color is achieved by roasting the bones and mirepoix . This also adds a rich , full flavour . Veal bones are the most common type used in a fond brun . Tomato paste is often added ( sometimes thinned tomato paste is painted onto the roasting bones ) . The acid in the paste helps break down the connective tissue helping accelerating the formation of gelatin , as well as giving color to the stock . </Li>
<Li> Fond brun , or brown stock . The brown color is achieved by roasting the bones and mirepoix . This also adds a rich , full flavour . Veal bones are the most common type used in a fond brun . Tomato paste is often added ( sometimes thinned tomato paste is painted onto the roasting bones ) . The acid in the paste helps break down the connective tissue helping accelerating the formation of gelatin , as well as giving color to the stock . </Li>
other than water what is the most important ingredient of brown stock
other than water what is the most important ingredient of brown stock
bones
bones