[Sca-cooks] A curiosity

[marilyn traber 011221]

> 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

Huh? Why would it be simmering in the fridge? You don't remove the fat until 
it has been simmering all day, then sits overnight in the fridge...

Phlip