> 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