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No, all stocks should be started using cold water.

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15y ago

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Why does a stock become cloudy during the cooking process?

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.


When should i start giving my baby baby cereal?

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.


Why should stock be started in cold water?

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.


Improve a weak stock?

If you simmer the stock and evaporate some of the water, the flavor will be concentrated and it should taste better.


When you use instant yeast and dry yeast does it has to be moistened i mean do you have to always put water on both of them im comfused?

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