salgud wrote:
> Janet Bostwick wrote:
> > "wff_ng_7" > wrote in message
> > news:G2r1g.2526$_s5.1079@trnddc04...
> > >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.
> > snip
> > > ( #wff_ng_7# at #verizon# period #net# )
> > 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.
> > Janet
>
> With an 8" dia. stockpot, I doubt this would make much difference. It
> might in a wider pot, but if you got much of a temperature differential
> within the pot, it would create a small current between hot and cold
> and do the stirring for you. Might make you feel better though!

When heating milk for yogurt, I use a pyrex 2-qt "cup", then cool the
yogurt down with a water bath in the kitchen sink. The 2 quart
container is about 8-9" across, and when I stand over it and gently
swirl the milk with the probe, the cooling takes about half the time of
allowing it to stand undisturbed.

Of course, that's only about 4" depth of liquid in there, so maybe that
would make a difference.

maxine in ri