Final answer:
A white stock and a brown stock are two different types of stocks used in culinary arts. A white stock is made by simmering chicken or beef bones with vegetables and aromatics, while a brown stock is made by roasting the bones and vegetables before simmering. The main difference between the two is the color and flavor.
Step-by-step explanation:
A white stock and a brown stock are two different types of stocks used in culinary arts.
A white stock is made by simmering chicken or beef bones with vegetables and aromatics, while a brown stock is made by roasting the bones and vegetables before simmering.
The main difference between the two is the color and flavor. A white stock is lighter in color and has a more subtle flavor, while a brown stock is darker and has a richer, deeper flavor.