I make a lot of soup stock and was wondering about cooling ways before putting it in the fridge.
(yes, I know and use an ice bath, but this is a thought experiment until I can set up identical conditions).
I can take my stock pot off the burner and move it to another, not-recently-used burner, or put it on the flat griddle in the center. Which way will cool the stock faster?
I don't know if the air circulation (convection?) under the open burner prop or the metal griddle conducting the heat will work better. (The metal on the open burner is probably negligible.)
(yes, I know and use an ice bath, but this is a thought experiment until I can set up identical conditions).
I can take my stock pot off the burner and move it to another, not-recently-used burner, or put it on the flat griddle in the center. Which way will cool the stock faster?
I don't know if the air circulation (convection?) under the open burner prop or the metal griddle conducting the heat will work better. (The metal on the open burner is probably negligible.)
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