4 ms·
Pressure cooking (including the time to bring up to pressure, pressure cooking, and pressure release) can save you about 2-6 of those hours. Depending on who yo
by kibibyte 4y ago
Pressure cooking (including the time to bring up to pressure, pressure cooking, and pressure release) can save you about 2-6 of those hours. Depending on who you talk to, it's either almost as good or perhaps better than simmering for several hours.
- heisenzombie 4y agoHighly agree with this. I was gifted an electric pressure cooker recently, and it has been a revelation for home stock making. It makes truly excellent stock in around 60-90 minutes all up. If you're willing to wait the extra half hour for a slow pressure release, then you get a beautiful super-clear consommé-style stock because the pressurized environment means the liquid never boils. I've never achieved that in a stock pot, even if i'm being finicky about temperature control.