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. [snip]
>
What's missing from this thread and from the prior one on this subject
is the notion that there is any problem in search of all these
solutions. Who has ever had a problem? I make stock, I strain it into
other containers and let them cool on the counter. When they have
cooled a little a put them in the refrigerator. Big deal. If I'm
going to have a large volume I turn the fridge's temp control down a
few degrees to minimize heating up the other stuff in the fridge.
(Someone suggested that is ineffective. Maybe, depending on how much
you turn it down, but it certainly can't hurt.)

> I always strain the stock, then cool it. That is the method recommended in
> all the cook books I have, and they also say not to cool totally covered or
> the stock can turn sour. [snip]

You strain the stock because the solids have given their all to the
liquid and you need to throw them away. Removing them obviously helps
the cooling process as well. You leave it uncovered because that also
lets it cool faster. This ain't rocket science, nor does it need to
be. -aem