To improve the clarity of a finished stock and help remove impurities, a cook must start with what temperature of water?

Starting with cold water is essential for making stock because it helps to extract flavors and nutrients from the ingredients while allowing impurities, such as proteins and fats, to rise to the surface gradually. This slow heating process promotes the scum formation that can be easily skimmed off, leading to a clearer final product. As the water heats up slowly, it encourages a more controlled extraction of flavors without rapidly releasing particles that cloud the stock.

Using boiling or hot water can lead to an immediate burst of release from the ingredients, causing more impurities to blend into the stock, which hinders clarity. On the other hand, room temperature water may not be as effective in drawing out the flavors compared to starting with cold water. Therefore, cold water is the optimal choice for achieving a clear and flavorful stock.