"aem" > wrote in message
oups.com...
>
> 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.)

Actually, the pot *will* heat the fridge up more than you want, and turning
the thing colder probably won't help much.



> This ain't rocket science, nor does it need to
> be. -aem
>

But, I agree with this. Sticking the pot in a sink of cold water isn't such
a bad idea, and analyzing the process is slightly interesting, but enough
already.