3 ms·

In a similar vein, Chris Young has a fantastic video on making world class chicken stock in 60 minutes using a pressure cooker: https://youtube.com/watch?v=3k20

by m4r71n 2mo ago

In a similar vein, Chris Young has a fantastic video on making world class chicken stock in 60 minutes using a pressure cooker: https://youtube.com/watch?v=3k20zFlbFfE https://youtube.com/watch?v=3k20zFlbFfE.

Cider9986 2mo ago
I'm not convinced by his 350° searing temperature for steaks and his idea about searing from frozen doesn't turn out well because there's no time for the salt to penetrate. His video showing that you can speed up a reverse sear starting at a higher temperature was really helpful though. Haven't tried his pressure cooker video because I don't have one. I will get one eventually but probably not a multi cooker. I have heard great things about them.
- what 2mo ago
  You can’t actually do it in 60 minutes. It takes longer to reach pressure and then release pressure even with his tricks. At least with an instapot. But I do generally follow this method. I put the chicken meat in a soup sock though, so I can pull it out and add it to a soup or whatever instead of throwing it away. It will be kind of dry chicken though.
  - julianlam 2mo ago
    Yeah, I do the same. Soup sock in a vacuum cooker. It's the chinese way to make soup. The chicken does turn out dry. Perhaps it's worth taking the chicken mear out (leaving the bones) after an hour and adding it back after the soup is done.
    - simondotau 2mo ago
      I would rather have the real chicken aroma in the stock liquid, and I consider bland meat a sign of a successful extraction. Why would I want to stop that happening? I find that trying to keep the natural flavour of chicken meat in soups is a fool's errand anyway. I don't know if it makes a difference, but if I'm returning the meat into soup I will separate it, put the pieces in a small tupperware along with a ton of chicken stock powder, and just enough water to cover. It then sits in the fridge until the soup is 10 minutes from ready.
- Hikikomori 2mo ago
  Salt won't penetrate much in even an hour unless it's very thin, overnight dry brining is better though.
simondotau 2mo ago
My five-year-old Breville Fast Slow Pro has a menu setting for making stock under pressure, and follows the formula Chris Young describes precisely. 60 minute cook time with slow steam release. Somewhat ironically, before I watched that video I had been manually increasing the cook time to 90 minutes. I thought I was being clever and would get better extraction. After I watched the video I realised that maybe the people who made the machine probably knew what they were doing.

by m4r71n 2mo ago

Cider9986 2mo ago

I'm not convinced by his 350° searing temperature for steaks and his idea about searing from frozen doesn't turn out well because there's no time for the salt to penetrate. His video showing that you can speed up a reverse sear starting at a higher temperature was really helpful though. Haven't tried his pressure cooker video because I don't have one. I will get one eventually but probably not a multi cooker. I have heard great things about them.

what 2mo ago
You can’t actually do it in 60 minutes. It takes longer to reach pressure and then release pressure even with his tricks. At least with an instapot. But I do generally follow this method. I put the chicken meat in a soup sock though, so I can pull it out and add it to a soup or whatever instead of throwing it away. It will be kind of dry chicken though.
- julianlam 2mo ago
  Yeah, I do the same. Soup sock in a vacuum cooker. It's the chinese way to make soup. The chicken does turn out dry. Perhaps it's worth taking the chicken mear out (leaving the bones) after an hour and adding it back after the soup is done.
  - simondotau 2mo ago
    I would rather have the real chicken aroma in the stock liquid, and I consider bland meat a sign of a successful extraction. Why would I want to stop that happening? I find that trying to keep the natural flavour of chicken meat in soups is a fool's errand anyway. I don't know if it makes a difference, but if I'm returning the meat into soup I will separate it, put the pieces in a small tupperware along with a ton of chicken stock powder, and just enough water to cover. It then sits in the fridge until the soup is 10 minutes from ready.
Hikikomori 2mo ago
Salt won't penetrate much in even an hour unless it's very thin, overnight dry brining is better though.

simondotau 2mo ago

My five-year-old Breville Fast Slow Pro has a menu setting for making stock under pressure, and follows the formula Chris Young describes precisely. 60 minute cook time with slow steam release. Somewhat ironically, before I watched that video I had been manually increasing the cook time to 90 minutes. I thought I was being clever and would get better extraction. After I watched the video I realised that maybe the people who made the machine probably knew what they were doing.