making stocks: cool uncovered, then cover & refrigerate. why?
 

if my memory serves me correctly, Julia Child's recipe for chicken
stock states that the stock should cool before being covered and placed
in the refrigerator. Or, maybe it can go straight to the fridge, but
the key point is that it shouldn't be covered at first. Any ideas why?

Josh

wrote:
> if my memory serves me correctly, Julia Child's recipe for chicken
> stock states that the stock should cool before being covered and
placed
> in the refrigerator. Or, maybe it can go straight to the fridge, but
> the key point is that it shouldn't be covered at first. Any ideas
why?


Condensation.

"French people stink, in body and deeds, BOYCOTT FRANCE"

> wrote in message
oups.com...

> if my memory serves me correctly, Julia Child's
> recipe for chicken stock states that the stock should
> cool before being covered and placed in the refrigerator.
> Or, maybe it can go straight to the fridge, but the key
> point is that it shouldn't be covered at first. Any ideas why?

Condensation comes to mind, as it would slightly dilute the stock.
But mostly I'd say because the lid helps keep the heat in, thus
slowing the cooling process. And you really don't want to put a big
pot full of hot stock into your refrigerator -- you'll warm everything
else up.

This is one of the things I like about living in Denmark: I can put a
pot of stock out on the balcony to cool during the winter. I couldn't
do *that* in San Diego.
-j

> > wrote in message
> oups.com...
>
>> if my memory serves me correctly, Julia Child's
>> recipe for chicken stock states that the stock should
>> cool before being covered and placed in the refrigerator.
>> Or, maybe it can go straight to the fridge, but the key
>> point is that it shouldn't be covered at first. Any ideas why?

A lid will slow cooling. Ideally you want to drop to 70F within the first
20 minutes, then on to store chilled at 40F or below.

In a large operation one might use a sink-full of ice as a cooling jacket to
cool as rapidly as possible. Hot items placed in a frige warm surrounding
foods above 40F. Proper cooling in theory and in practice are often two
different things.

"jacqui{JB}" > wrote in message
...
> > wrote in message
> oups.com...
>
>> if my memory serves me correctly, Julia Child's
>> recipe for chicken stock states that the stock should
>> cool before being covered and placed in the refrigerator.
>> Or, maybe it can go straight to the fridge, but the key
>> point is that it shouldn't be covered at first. Any ideas why?
>
> Condensation comes to mind, as it would slightly dilute the stock.
> But mostly I'd say because the lid helps keep the heat in, thus
> slowing the cooling process. And you really don't want to put a big
> pot full of hot stock into your refrigerator -- you'll warm everything
> else up.
>

Julia says that if stock is covered before it is cooled it will "sour." I
have my doubts about this but follow her advice anyway.


--
Peter Aitken

Remove the crap from my email address before using.

jacqui{JB} wrote:
> >
> > if my memory serves me correctly, Julia Child's
> > recipe for chicken stock states that the stock should
> > cool before being covered and placed in the refrigerator.
> > Or, maybe it can go straight to the fridge, but the key
> > point is that it shouldn't be covered at first. Any ideas why?
>
> Condensation comes to mind, as it would slightly dilute the stock.

That condensation was already in the stock. duh

> But mostly I'd say because the lid helps keep the heat in, thus
> slowing the cooling process. And you really don't want to put a big
> pot full of hot stock into your refrigerator -- you'll warm
everything
> else up.

Not true with modern frost free refrigerators.

The only reason not to cover hot stock is CONDENSATION[period]
Water pooling atop the congealed fat layer will cause the stock to
sour. Freshly prepared/properly prepared stock is sterile... do not
stir, do not skim the fat, or otherwise disturb it... after removing
solids REHEAT! Then cool UNCOVERED on the stove top or in the fridge...
best to place into the fridge immediately, only so it's not forgotten,
and so that the fat will harden so that it's easier to remove,
otherwise the sterile, fat-sealed stock can sit out at room temperature
for days, weeks, even months... only thing is the fat will go rancid so
it's best to skim and refrigerate/freeze.

> This is one of the things I like about living in Denmark.

What about the fact that living in Denmark made you a very dumb
*******... you have the IQ a goyishe prune danish.

"Sheldon" > wrote in message
ups.com...
>
> jacqui{JB} wrote:
>> But mostly I'd say because the lid helps keep the heat in, thus
>> slowing the cooling process. And you really don't want to put a big
>> pot full of hot stock into your refrigerator -- you'll warm
> everything
>> else up.
>
> Not true with modern frost free refrigerators.
>
> The only reason not to cover hot stock is CONDENSATION[period]
> Water pooling atop the congealed fat layer will cause the stock to
> sour. Freshly prepared/properly prepared stock is sterile... do not
> stir, do not skim the fat, or otherwise disturb it... after removing
> solids REHEAT! Then cool UNCOVERED on the stove top or in the fridge...
> best to place into the fridge immediately, only so it's not forgotten,
> and so that the fat will harden so that it's easier to remove,
> otherwise the sterile, fat-sealed stock can sit out at room temperature
> for days, weeks, even months... only thing is the fat will go rancid so
> it's best to skim and refrigerate/freeze.

Sheldon, you never cease to amaze me. That makes absolute sense. And, yes,
a fat sealed stock could sit at room temp and be preserved. Fat preserving
is an old known. Where did you come from??? Experience is the best
teacher, so I assume you have extensive.

zuuum wrote:
> "Sheldon" > wrote in message
> ups.com...
> >
> > jacqui{JB} wrote:
> >> But mostly I'd say because the lid helps keep the heat in, thus
> >> slowing the cooling process. And you really don't want to put a
big
> >> pot full of hot stock into your refrigerator -- you'll warm
> > everything
> >> else up.
> >
> > Not true with modern frost free refrigerators.
> >
> > The only reason not to cover hot stock is CONDENSATION[period]
> > Water pooling atop the congealed fat layer will cause the stock to
> > sour. Freshly prepared/properly prepared stock is sterile... do
not
> > stir, do not skim the fat, or otherwise disturb it... after
removing
> > solids REHEAT! Then cool UNCOVERED on the stove top or in the
fridge...
> > best to place into the fridge immediately, only so it's not
forgotten,
> > and so that the fat will harden so that it's easier to remove,
> > otherwise the sterile, fat-sealed stock can sit out at room
temperature
> > for days, weeks, even months... only thing is the fat will go
rancid so
> > it's best to skim and refrigerate/freeze.
>
> Sheldon, you never cease to amaze me. That makes absolute sense.
And, yes,
> a fat sealed stock could sit at room temp and be preserved. Fat
preserving
> is an old known. Where did you come from??? Experience is the best
> teacher, so I assume you have extensive.

What do you mean by where did I come from???

"Sheldon" > wrote in message
oups.com...
>
> zuuum wrote:
>>Where did you come from??? Experience is the best
>> teacher, so I assume you have extensive.
>
> What do you mean by where did I come from???
>

I meant your background as a cook. I've come to regard you as an "expert"
and wonder where you gained much of your knowledge. The comments you've
made on the industry in general, as much as specific cooking tips, convince
me you have been around the kitchen for a long while.

In article <T4ARd.3474$EL5.1221@trnddc05>, "zuuum" >
wrote:

> "Sheldon" > wrote in message
> oups.com...
> >
> > zuuum wrote:
> >>Where did you come from??? Experience is the best
> >> teacher, so I assume you have extensive.
> >
> > What do you mean by where did I come from???
> >
>
> I meant your background as a cook. I've come to regard you as an "expert"
> and wonder where you gained much of your knowledge. The comments you've
> made on the industry in general, as much as specific cooking tips, convince
> me you have been around the kitchen for a long while.
>
>

He's been around the planet for a long time... ;-)

And yes, I've found he has a lot of neat advice as well!

Beautiful garden and kitchen too.
--
K.

jacqui{JB} wrote:

> > wrote in message
> oups.com...
>
>
>>if my memory serves me correctly, Julia Child's
>>recipe for chicken stock states that the stock should
>>cool before being covered and placed in the refrigerator.
>>Or, maybe it can go straight to the fridge, but the key
>>point is that it shouldn't be covered at first. Any ideas why?
>
>
> Condensation comes to mind, as it would slightly dilute the stock.
> But mostly I'd say because the lid helps keep the heat in, thus
> slowing the cooling process. And you really don't want to put a big
> pot full of hot stock into your refrigerator -- you'll warm everything
> else up.

The reason is because the air space under the lid stays at a very
congenial temperature for bacterial growth. Spoilage bacteria live
long and prosper in that setting and will cause the stock to grow a
rather unpleasant skin on the surface and sour the liquid.

Pastorio