What method is commonly used to clarify stock?

The method commonly used to clarify stock involves using cold and pure water. When making stock, clarity is often a desired quality, especially for dishes where presentation is important. To clarify stock effectively, cold water is essential because it helps to extract impurities and suspended particles more efficiently than hot water. When the stock is carefully heated, these impurities can rise to the surface, allowing them to be skimmed off.

Using hot and cloudy water, simmering it longer, or adding salt does not effectively clarify stock. Hot water typically increases cloudiness rather than reducing it, while a longer simmering time might help develop flavor but can exacerbate cloudiness by causing proteins to denature and remain suspended. Adding salt does not aid in clarification, as it can influence flavor while doing nothing to remove impurities. Thus, the correct approach for achieving clarity in stock is indeed to begin with cold, pure water.