3 ms·

30 minutes is not a lot of time to boil out the bones. That process takes upwards of 10 hours, no?

• jfengel 2y ago
  You can do it in less, with a pressure cooker. Even so, 30 minutes is not going to get maximum flavor and collagen out of the bones. If they're also using the original poaching stock I could imagine you'll get a pretty stock even in 30 minutes. You'd still need to cook anything else you wanted in your soup -- vegetables, pasta -- though there are tricks for par-cooking these. I don't own a pressure cooker, so I'm only reporting what I've read. And they do say that a pressure cooker makes better stock in shorter time -- there are things that not even a 10 hour simmer will get since the temperature never gets high enough to dissolve some things. Still, 30 minutes sounds sub-optimal, and I wouldn't expect anything to be even the slighest bit sub-optimal when you're paying two-Michelin-star prices.
  • p1necone 2y ago
    Pressure cookers are magic. I get similar results making chicken stock in a pressure cooker for ~45 minutes as I do in a regular pot for ~4-6 hours. And you can properly make stock from beef bones in a couple of hours, which normally takes > 12 hours.
  • taeric 2y ago
    Right, I know a pressure cooker can reduce time. I seriously doubt it will drop it to 30, is all. And yeah, best read is they already had fully done stock and just add these bones to that and drain off some for you to have. Leaving it in to continue to make more stock.