Doug Kanter wrote:
> "ewdotson" > wrote in message
> ups.com...
> >
> > Sheldon wrote:
[snip]
> >>
> >> 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.

It was Sheldon who brought up the sterility of his stock, not me. It
was that specific claim that I was addressing, as it struck me as
rather ludicrous.

--
Ernest