Hi,
A poster on TOBB asked me to post this to the OB. The subject is a fast, clean and simple technique to transfer stock to a clean container.
I takes less than two minutes to strain a 16 quart stock pot. Place a receiving pot in your sink with a chinois or fine strainer in the empty pot. Place your full stockpot on a cutting board adjacent to the sink. Place a round cooling rack or inverted steamer basked in the stockpot to hold the solids. Hold a large wooden spoon firmly to hold the rack/strainer.
Tip the stockpot and pour the stock into the center of the chinois. This should take a minute or so. Notice that I do not lift the heavy stockpot. It will not slip if placed on the cutting board allowing you to easily tip the pot. Holding the cooling rack with a large spoon allows for pouring the contents directly into the center of a fine strainer in the empty pot in the sink. The total time is about one minute.
When you are near the end of the transfer, the stockpot is almost laying down on the cutting board. This allows almost all of the stock to flow into the strainer.
At this point, the strained stock is ready for cooling, de-fatting and reduction.
The stockpot with the solids may be refilled for a second run. You may also easily dump the solids into plastic grocery store bags. Using three layers of bags, cover the top of the stockpot with solids and invert the pot to empty all of the bones, etc. No mess. The bags may be knotted and tossed.
You may also hold the bags while the last few ounces of stock flow to the bottom corner. Piercing that corner will allow you extract the last few ounces of stock.
Good luck,
Tim
