"wff_ng_7" > wrote in message
news:c9t1g.2541$_s5.2357@trnddc04...
> "Sheldon" > wrote:
>> 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.
>
> I figured rfc's resident twit would eventually check in.
>
> I challenge the twit to produce a well recognized (if not authoritative)
> reference condoning his method. Why not start with showing that the stock
> is sterile. Most recipes recommend temperatures well below the boiling
> point, and even cooking at the boiling point does not guarantee sterility.
> Most recipes also recommend cooling NOT covered.

Why do you feel it needs to be sterile?