Why it is important to begin with cold water when making a stock?

Answer by  DEEPA73 (17)

It is important to begin with cold water when making a stock because it may get damaged at some temperature and may became useless for cooking ingredients.But while using cold water,it can avoid get damaging from room temperature and is good for making required food items needed so that natural taste remains.

Answer by  Inge (484)

It is clearer than warm or hot. All veggies and herbs will start extracting flavour naturally and slowly. This produces more intense stock.