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???