No, all stocks should be started using cold water.
Your ingredients should always be covered in cold water. When bones are covered with cold water, blood and other impurities dissolve. As the water heats, the impurities coagulate and rise to the surface, where they can be removed easily by skimming. If the bones were covered with hot water, the impurities would coagulate more quickly and remain dispersed in the stock without rising to the top, making the stock cloudy. You should simmer a stock gently, at about 185 degrees. Start from cold to hot, not warm to hot. It will ruin a stock.
I started at about 5 months. My doctor told me to because my child was always hungry. remember you can always water it down for the consistancy that you want.
Starting stock in cold water allows for a gradual extraction of flavors and nutrients from the ingredients, such as bones and vegetables. This slow process helps to create a clearer and more flavorful stock, as it allows impurities to rise to the surface and be skimmed off. Additionally, beginning with cold water helps to ensure that the ingredients are gently heated, preventing them from toughening and maintaining a rich, balanced taste.
If you simmer the stock and evaporate some of the water, the flavor will be concentrated and it should taste better.
Regardless of the form, yeast should always be started in a liquid before adding it to what you are making. Gets it started working and makes it easier to distribute in the mix.
you should
Always in water
Because your body should always be 70 percent always full of water
Because they poo in it.
yes
Yes, when you are performing smear preparation, you should always use sterilized water. This will ensure that nothing contaminates your slide.
make sure that water cant get to where you are and always have food and water.