Safety
After use, if the master stock will not be immediately reused it is usually boiled, skimmed, strained and cooled quickly to kill any microorganisms in the stock. The growth of microbes in the stock can potentially spoil the flavour of the stock or pose a health risk. The stock is then refrigerated or frozen until required. Refrigerated stocks may be kept for up to three days, while frozen stocks may be kept for up to a month. If the stock is to be kept longer it must be boiled before being returned to storage.
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Famous quotes containing the word safety:
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—Ralph Waldo Emerson (1803–1882)
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