[Sca-cooks] A curiosity

[King's Taste Productions]

Anybody got a reason you wouldn't want to chill it overnight to remove
the 
fat?


Let the stock reduce down to where you want it, then pour it into and
ice 
cube tray and freeze it. Next AM, seperate the cubes and put them in a 
freezer baggie, to dump into whatever you want to enrich.

Phlip

--------

Aha! Yes, I do.  I just taught a one-day Culinary Basics class for
Viking on Saturday.  The notes (which all come from the corporate chef
team) said that if you leave the fat on top of the pot, it prevents the
stock from 'breathing'.  I suspect I reduces the amount of steam that
can escape, which would not allow for deeper flavors to develop.  Once
it is strained, you are reducing, but perhaps not allowing for the
original ingredients to do their thing.  

Christianna