Answer:
The stock ingredients are boiled starting with cold water. This promotes the extraction of protein which may be sealed in by hot water. 4. Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surfacE
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Answer:
The stock ingredients are boiled starting with cold water. This promotes the extraction of protein which may be sealed in by hot water. 4. Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surfacE