Sheldon wrote:
> Janet Bostwick wrote:
> > "wff_ng_7" > wrote
> >I made a batch of chicken stock yesterday and cooled it by the method I
> > >described in a prior thread. I place the stock pot on a 1 inch tall wire
> > >grid trivet in the laundry tub, then fill the tub up with cold water to
> > >about the level of liquid inside the stock pot. This time I got out my
> > >digital thermometer and measured the temperatures a few times. I was
> > >surprised at how fast the stock cooled... even faster than I had thought.
> >
> > In addition, I would recommend swirling the liquid in the pot every few
> > minutes either by swirling the entire pot or stirring with a spoon in order
> > to expose the hotter core of liquid to the cooler outer portion of the pot.
>
> That's just dumb... then most of the fat will remain with the stock
> instead of rising to the top to solidify. And 4 quarts is not stock,
> that's child's tea set cooking. And all those manual mashinations
> contaminated whatever was in that pot... it's ALWAYS best to leave
> stock cool undisturbed. There's really no reason to concern oneself in
> how rapidly *sterile* stock cools. As far as culinarilly-wise this
> was an exercise in lunacy. Don't yoose peeps have a life.
>

And your stock *stays* sterile as it cools down? What do you add to
it, Clorox?

--
Ernest