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