You would cut the mirepoix ingredients smaller when making a fish fumet than when making a beef stock because the
A. fish has a more delicate flavor.
B. beef stock is darker.
C. beef stock cooks faster.
D. fumet requires less cooking time.
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Home » Business » You would cut the mirepoix ingredients smaller when making a fish fumet than when making a beef stock because the A. fish has a more delicate flavor. B. beef stock is darker. C. beef stock cooks faster. D. fumet requires less cooking time.