"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

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