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Jonnyboy
Joined: 29 Oct 2004 Posts: 23956 Location: under some rain.
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tahir
Joined: 28 Oct 2004 Posts: 45672 Location: Essex
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cab
Joined: 01 Nov 2004 Posts: 32429
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Posted: Fri Nov 05, 04 3:46 pm Post subject: |
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[quote="Jonnyboy"]Never used a pressure cooker, wouldn't the heat force too much fat out of the bones etc.
I guess you end up with a cloudy stock?
/quote]
It comes out a -little- cloudier than other stock, but the difference is slight.
Whether I make stock in a pressure cooker or in a pan, I always skim the fat off it anyway.
My normal stock method is cram bones in the pressure cooker, pack in some stock vegetables, fill as far as I dare with water, and get it up to pressure (full weight) for about half an hour. Take from the heat, leave it all sealed and come back the next day. Then I warm it through to melt the stock, strain it, and skim off the fat. The stck then goes back into the pressure cooker if I'm not planning to use it straight away, and pressurised for 15 minutes (effectively sterilising it). Then it can stay there for days if need be. |
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Jonnyboy
Joined: 29 Oct 2004 Posts: 23956 Location: under some rain.
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42219 Location: North Devon
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cab
Joined: 01 Nov 2004 Posts: 32429
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alison Downsizer Moderator
Joined: 29 Oct 2004 Posts: 12918 Location: North Devon
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snowball Downsizer Moderator
Joined: 28 Oct 2004 Posts: 6246 Location: swindon
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cab
Joined: 01 Nov 2004 Posts: 32429
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Jonnyboy
Joined: 29 Oct 2004 Posts: 23956 Location: under some rain.
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28235 Location: escaped from Swindon
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cab
Joined: 01 Nov 2004 Posts: 32429
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28235 Location: escaped from Swindon
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cab
Joined: 01 Nov 2004 Posts: 32429
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28235 Location: escaped from Swindon
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