"brooklyn1" > wrote in message
...
>>Never heard of flavournoids
>
> Can you access a dictionary?

Certainly, but that does not negate the fact that I have never heard of it.

>>but I always removed the fat when the stock is cold.
>
> "After" can mean at any time upon completion... you need more than a
> dictionary.

Why? Because you can't understand that I prefer to remove the fat WHEN the
stock is cold?


> I find it easier to remove floating fat while a soup/stew is
> still cooking... raise the heat and the fat will collect at the
> pot sides... do you own a ladle?

Indeed I do, and it is not unusual for me to remove floating fat while the
soup/stew is still cooking.
Making broth/stock is different.

Often I don't want to wait till the
> next day to continue with a dish, and even if I do I will still skim
> off as much fat as possible before refrigerating. When I make stock
> I'm not going to bother for some piddling quantity, my regular stock
> pot is 18 quarts... it's not going into the fridge because it won't
> fit unless I start removing shelves plus it's too much weight all in
> one spot, I separate it into 2-3 smaller containers, cools faster too.

Good for you, but please don't think you are original!

> I save skimmed fat in my freezer in a cardboard juice container, then
> come winter it feeds birds... skimmed fat really has no culinary
> use.... fat skimmed from cooking liquid contains much of the
> impurities one would otherwise remove by clarifying, plus that fat
> texture is just wrong for culinary use... you can feed it to a dog
> mixed with their dried food, I don't have a dog so it feeds wild
> wintering birds. Of course tenants typically just toss fat down the
> drain, it's not their plumbing after all. I always explain to my
> tenants that drain clogs; grease, hair, toys, tampons, etc. are their
> plumbing bill responsibility... as is pumping the septic tank.

Since I am neither a tennant, nor do I toss it down the drain, I bow to your
experience.


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