- Joined Oct 9, 2008
Lately I've been finding that some of my stocks are coming out rather dark-colored. I've read that this can be caused by certain vegetables -- carrots, for example, apparently make stock markedly darker. Anyone know of others? I don't really care, most of the time, but every now and again I want a really pale amber-colored stock, and it'd be helpful to know what to avoid for that result.