Chicken Stock on stove top all week?

On Fri, 08 Apr 2011 10:24:43 -0700, [email protected] wrote:



That wouldn't fly in any restaurant. And frankly, he's an idiot for
posting that.

You can actually keep the chicken stock mostly sterile by leaving the
tightly fitting lid on as it cools The steam creates a water barrier
in the gaps between the lid and the pot, keeping bacteria out. And
since it cooled from 200-210F, it was sterile when you put lid on
there.

Telling people that it doesn't matter if the lid is on or off and
_inviting_ bacteria to come and shit and piss into your stock pot is
just plain irresponsible. My opinion of Ruhlman just dropped 80%.

-sw
 
On Fri, 08 Apr 2011 11:57:57 -0800, Mark Thorson wrote:


Most toxins are also killed at temps above 150. I don't know of any
common ones that survive, but I'm not saying they don't exist.

-sw
 
Omelet wrote:

A pressure cooker, as it cools, will draw in air.
At that point, you've lost sterility. Apply
exponential growth, and you're playing biological
roulette.
 
[email protected] wrote:


She says bringing it up to heat kills the bacteria.
That's true for any dangerous bacteria, however
it ignores the fact that heat will not break down
all dangerous bacterial toxins. It doesn't matter
if the bacteria are alive or dead -- it's the toxins
they created while alive that will make you sick.
 
On Sat, 9 Apr 2011 13:45:18 -0700, "Kent" wrote:



WHY in the fuck do you keep replying to this troll??

It TOTALLY DEFEATS the filters most of have for him.

Are YOU trying for a filter as well??

:(
 
On Fri, 8 Apr 2011 14:40:03 -0500, Sqwertz wrote:


I have him cornered and I'm taking him down! Who will win "Battle
Stock: Sqwertz vs. Ruhlman"?

I know some of you want to see me get my ass kicked so place your
wagers and tune in later to Round 3!

-sw
 
On Apr 8, 6:12?pm, Sqwertz wrote:

==
Ruhlman's recipe may be fine but what he doesn't know about bacteria
and viruses could kill. He'd better pay attention to what that
veterinarian said or people could die.

I'll vote for you on this one.
==
 
On 4/8/2011 7:24 AM, [email protected] wrote:

That's a startling claim. I leave food out myself but I wouldn't
recommend that anybody else do it. It's my dirty little secret.

OTOH, I did leave some chicken stock in a pressure cooker for 3 days or
so. My wife stuck my stock in the oven for some reason and forgot about
it. Surprisingly, it was fine. Probably because I didn't open the lid
after boiling the stock - it may have been sterile in which case, I
could have left it out for months without any problems.
 
On Sat, 9 Apr 2011 13:25:57 -0700, Kent wrote:


We were talking about Master Sauce. Catz said it came canned, and
then you chimed in after that.

Read it again, asswipe.

-sw
 
On Apr 8, 10:24 am, [email protected] wrote:
I think the weakness of his piece is that he gives no good reason for
wanting to do it in the first place. It is child's play to strain
stock and refrigerate it. Then it's both easily available and safe.
I've been making stock frequently for decades and it has never
occurred to me to leave it out for days, let alone a week. Yet
another example of 'a solution without a problem.' -aem
 
"Sqwertz" wrote in message
news:[email protected]...

I don't know who this guy is but OMG! Leave a pot of stock uncovered on the
stove if you have a cat? Oh yeah. I can just see what would happen then.
And what if you get a fly in the house? Not that we normally have them but
once in a while we do get one.

Also what about keeping things at a safe temperature?

I know a woman who said her in-laws do just what this guy says to do with
soup. They are not from the US, but the Philippines. She said they just
leave the pot of soup there, adding to it as needed. She said once she
learned they did this, she would not eat their soup.

I know they did this in the old days. But even in my old cookbooks dating
back to the 30's and 40's they say to keep stock and broth in the
refrigerator or ice box and bring to a boil before using.
 
"HumBug!" wrote in message
news:[email protected]...
When Sqwertz or his disciples make foul statements of a certain degree, a
reply may be generated. My comment above is for Sheldon, who I thought could
have been stricken by Swertz's comment.

At the same time Sqwertz has a fair knowledge of cooking and food. He comes
forth with very interesting material. He don't know if he has any idea what
he's tasting.

This NG survives and has a large number of posters and lurkers. Some of this
is because of the Swertzian style comments. That's only an opinion. The
Usenet, as we all know, is pretty much dying.

I think killfilers and filterers have their heads firmly entrenched in their
posterior inferior orifices. They're rolling through life, like a tire, not
seeing anything. This is how wars have started.

Kent
 
On Fri, 8 Apr 2011 17:34:51 -0700 (PDT), Roy wrote:


You are also the one who said kimchi and salt pickles are botulism, so
I'll wait for the official Las Vegas odds.

-sw
 
On Fri, 8 Apr 2011 18:06:12 -0700 (PDT), aem wrote:


Wouldn't a busy Chinese kitchen keep a pot of master sauce on the
stove constantly? But theirs is heated 24 hours a day. At intervals,
they do have to degrease it somehow. They probably have 4 or 5 pots,
and 2 or 3 in use at any given time.

-sw
 
Roy wrote:


He's one of those people who die from
electric shock, carbon monoxide poisoning,
or (rarely) being crushed to death in a crowd.
They fund the tobacco industry, state lotteries,
and casinos operated by the Mob or various
Native American tribes. In Texas, they own guns.
You can find them on Facebook and subscribe to
their tweets. They don't usually vote, so we can
at least tax their cigarettes and maybe someday
soon their sodas, fast food, and sugary cereals.
 
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