Would it be ok to use a copper wart chiller to cool chicken stock? I don't
know what the acidity level is for stock. Where can I learn about what foods
it's ok to come into contact with copper? I've seen sugar and chocolate and
beer.

Thanks

leftspin wrote:

> Would it be ok to use a copper wart chiller to cool chicken stock? I don't
> know what the acidity level is for stock. Where can I learn about what foods
> it's ok to come into contact with copper? I've seen sugar and chocolate and
> beer.

Hopefully someone else will jump in about the copper issue, but I
use frozen bottled water, the largest I can find. I keep
a freezer full of them.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Sorry, I meant wort chiller. A copper coil that cold tap water is run
through to cool the liquid the chiller is inserted into.

Thanks

"leftspin" > wrote in message
...
> Would it be ok to use a copper wart chiller to cool chicken stock? I don't
> know what the acidity level is for stock. Where can I learn about what
> foods it's ok to come into contact with copper? I've seen sugar and
> chocolate and beer.
>
> Thanks
>
>

"leftspin" > wrote in message


> Would it be ok to use a copper wart chiller to cool chicken stock?

Warts are so small that the chiller would be undersized to chill stock.
Perhaps you could use a wort chiller instead.


> I don't know what the acidity level is for stock. Where can I learn about
> what foods it's ok to come into contact with copper? I've seen sugar and
> chocolate and beer.

Copper is not used for anything acidic but I don't know if it would be a
problem with short contact of stock. I drink water from copper pipes every
day.

From: http://www.copper.org/copperhome/faq_page_2.html#q19

Except for whipping cream, you may not want to use the copper pots and pans
for cooking until you have them lined. Depending on what you're cooking,
copper can sometimes discolor food or leach into food.

From: http://doityourself.com/clean/copper.htm

Copper Utensils: with copper interiors should never be used for acidic
foods, with pH of 6.0 or below, since toxic compounds can form if food is
cooked, or stored, or served from such containers. Even if copper pans are
lined with tin, they should not be used for acidic foods such as fruits,
fruit juices, salad dressings, tomatoes, vinegar containing foods, etc.
Copper bowls may be used for beating egg whites, or copper kettles for
cooking high sugar foods like fudge, for these foods are alkaline. Utensils
with copper on the bottom, or outside, and stainless steel, aluminum, or a
porcelain enamel interior finish are safe to use and conduct heat well.
Avoid high heat which discolors copper bottoms.

leftspin wrote:
> Would it be ok to use a copper wart chiller to cool chicken stock? I don't
> know what the acidity level is for stock. Where can I learn about what foods
> it's ok to come into contact with copper? I've seen sugar and chocolate and
> beer.
>
> Thanks
>
>


I think it's called a WORT chiller.

Alton Brown chilled stock on a show this week by putting the kettle
in a picnic cooler with a few inches of ice in the bottom of it,
and suspending two or three clean plastic bottles filled with frozen
water in the kettle. He said it would take ~an hour to cool enough to
refrigerate.

gloria p

leftspin wrote:

> Would it be ok to use a copper wart chiller to cool chicken stock? I don't
> know what the acidity level is for stock. Where can I learn about what foods
> it's ok to come into contact with copper? I've seen sugar and chocolate and
> beer.

I wouldn't because of the cleanup. There will be fats deposited. I'd
generally keep foods away from direct contact with copper. Precaution.

Why make it so complicated. Take the pot and put it into a sink of cold
water. Add ice if you want to. Drop in a couple plastic soda bottles
filled with ice.

It'll cool enough to pop into the fridge to finish. It doesn't need to
be cold to put into the fridge.

Pastorio

leftspin wrote:
> Would it be ok to use a copper wart chiller to cool chicken stock?

How much stock you talking, a bathtub full?

There's no reason not to place hot stock directly into the fridge, with
a modern frost free fridge it doesn't matter... if you have a large
amount pour into shallow containers (roasting pans), with greater
surface area it'll chill faster... if your fridge has glass shelves
place a wire rack or other trivet under the pan to create an air space
for greater air circulation and as a precaution against the glass
cracking (place rack/trivet upside down, so its small legs don't place
pressure on the glass shelf), with large pans use multiple
racks/trivets. Do not cover until stock is fully chilled, covering
will retard cooling and condensation will drip onto the fat layer
creating a messy situation, which can also create a condition where
mold is more likely to form.

Give the wart chiller to your Dermatologist.

"Bob (this one)" > wrote in message
...
> leftspin wrote:
>
>> Would it be ok to use a copper wart chiller to cool chicken stock? I
>> don't know what the acidity level is for stock. Where can I learn about
>> what foods it's ok to come into contact with copper? I've seen sugar and
>> chocolate and beer.
>
> I wouldn't because of the cleanup. There will be fats deposited. I'd
> generally keep foods away from direct contact with copper. Precaution.
>
> Why make it so complicated. Take the pot and put it into a sink of cold
> water. Add ice if you want to. Drop in a couple plastic soda bottles
> filled with ice.
>
> It'll cool enough to pop into the fridge to finish. It doesn't need to be
> cold to put into the fridge.
>
> Pastorio

I'd love to see a wart chiller. But why would anyone want to chill their
warts?


--
Peter Aitken

"Peter Aitken" > wrote

> I'd love to see a wart chiller. But why would anyone want to chill their
> warts?

I know they freeze off warts, but I was pretty sure that's not
the device the guy meant! (laugh) At least, I was hopin'.

nancy

Peter Aitken wrote:
> "Bob (this one)" > wrote in message
> ...
> > leftspin wrote:
> >
> >> Would it be ok to use a copper wart chiller to cool chicken stock? I
> >> don't know what the acidity level is for stock. Where can I learn about
> >> what foods it's ok to come into contact with copper? I've seen sugar and
> >> chocolate and beer.
> >
> > I wouldn't because of the cleanup. There will be fats deposited. I'd
> > generally keep foods away from direct contact with copper. Precaution.
> >
> > Why make it so complicated. Take the pot and put it into a sink of cold
> > water. Add ice if you want to. Drop in a couple plastic soda bottles
> > filled with ice.
> >
> > It'll cool enough to pop into the fridge to finish. It doesn't need to be
> > cold to put into the fridge.
> >
> > Pastorio
>
> I'd love to see a wart chiller. But why would anyone want to chill their
> warts?

My Dermatologist has a wart chiller... a small hand-held liquid nitrgen
cannister with a fine hollow tube... pull the trigger for a short burst
and warts are painlessly frozen, 2-3 weeks they fall off leaving no
scar you can easily detect with the naked eye... works on skin tags
too. Sure beats electrolysis.

Sheldon