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Cooking Forum
TnDeer food safety peeps
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<blockquote data-quote="TAFKAP" data-source="post: 5506014" data-attributes="member: 7776"><p>Stocks don't get good until they've sat out for a couple days!</p><p></p><p>Seriously though, if I start one too late in the night to put up, I just bring it to a boil, cover it, and turn off the flame. It cools down to the next morning when I can deal with it then. If not, bring it to a boil again, and put it up the next night. This is the point where I strain out all the solids. No reason for the bones & meat chunks to stay in the stock after the initial simmer.</p><p></p><p>The fat skim gives a protective layer once it solidifies.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5506014, member: 7776"] Stocks don't get good until they've sat out for a couple days! Seriously though, if I start one too late in the night to put up, I just bring it to a boil, cover it, and turn off the flame. It cools down to the next morning when I can deal with it then. If not, bring it to a boil again, and put it up the next night. This is the point where I strain out all the solids. No reason for the bones & meat chunks to stay in the stock after the initial simmer. The fat skim gives a protective layer once it solidifies. [/QUOTE]
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