"ewdotson" > wrote in message
ups.com...
>
> 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?

Sheldon is correct about repeatedly mixing the fat back into the broth. If
you don't mind finding globs of fat on the surface of everything you make
later with the broth, then stir away. As far as "sterile", why would you be
concerned about that? Nothing else in your world is sterile, except
bandages, until you open them.