Can I turn off the stove mid-way through making the beef stock? I didn't know it would take 4 to 6 hours!
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1A slow cooker will come in handy for next time. Good for chili too! – Willk Apr 30 '20 at 20:09
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just be careful to not let it sit in the "danger zone" for too long https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/ct_index – Luciano May 01 '20 at 09:23
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Sure, turn off stove, chill your stock quickly, then refrigerate. To chill quickly, you can fill a sealable container with ice, float it in your stock, and stir. If you can also simultaneously put the pot in an ice bucket, chilling will be even more rapid.
moscafj
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You can stop anytime you want really, but the end result is going to be vastly inferior. Beef stocks can easily go 7-8 hours and you will really notice the difference. If you are looking for a faster method, use an instant pot or pressure cooker, which will give you an 8 hour tasting stock in closer to 2-3 hours.
eps
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