"Doug Kanter" > wrote in message
...
snip
> 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.
I was only thinking of the most efficient way to cool a body of liquid by
the method described. I recently heard of someone pouring hot concentrated
stock over ice in a strainer as a way of capturing the fat. Has anyone
tried that?
Janet