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.