When preparing a stock, it is best to cover the bones with which type of liquid?

When preparing a stock, covering the bones with cold and pure liquid is essential for optimal extraction of flavors and nutrients. Starting with cold water allows the gradual heating of the bones, which helps to draw out the gelatin, collagen, and other soluble components effectively. This process promotes a clear and flavorful stock while preventing cloudiness caused by impurities coming from the bones and meat if they were added to hot water.

Using pure liquid is critical to ensure the stock's clarity and flavor. Impurities or contaminants can compromise the quality of the stock, leading to off-flavors or an undesirable appearance. Therefore, using cold and pure liquid when starting the stock-making process sets the foundation for producing a high-quality culinary base.