or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Making stocks in a pressure cooker
New Posts  All Forums:Forum Nav:

Making stocks in a pressure cooker

post #1 of 7
Thread Starter 

Given the time constraints in a domestic environment, would it be possible to make beef stock in a pressure cooker?  The goal is to make some jus & freeze it in cubes.  I can make a clear chicken stock in about 1/2 hr.  Any more than that and the stock starts getting cloudy.

post #2 of 7

Its not only easier it also tastes better.  I've always done my stock this way but recently some fellas from the French culinary institute did some tests on it and put the results on their blog.  You can read that here:

 

 

http://www.cookingissues.com/2009/11/22/pressure-cooked-stocks-we-got-schooled/

 

They say that the style of pressure cooker matters, they claim that the type with the weighted rocking regulator makes poor stock as too much steam escapes and the flavor goes with it.  Personally I just think they were using it wrong.  Either way, they found that stock can be made more flavorful and faster in a pressure cooker.

 

With all the time I save making stock this way I usually take the time to clarify it.  You can do this with a raft of egg whites or the gelatin method.

post #3 of 7

 

Here are step-by-step instructions for making chicken stock in the pressure cooker:

http://www.hippressurecooking.com/2011/02/pressure-cooked-chicken-broth-beginner.html

 

A video for making a veggie stock:

http://www.hippressurecooking.com/2011/02/reader-recipes-veggie-queens-5-minute.html

 

Perhaps a Beef stock would be a similar process?

post #4 of 7
Thread Starter 

Thanks for the replies.  I suppose I'll have to try it myself.  For beef stock, I'd say about 2 hrs at 15 psi?  Will let you know the results.

post #5 of 7

 

Just made chicken stock a couple of nights ago and it turned out great.

 

Pressure Cooker Chicken Stock

http://www.dadcooksdinner.com/2009/10/pressure-cooker-chicken-stock.html

 

Pressure Cooker Beef Stock

http://www.dadcooksdinner.com/2011/01/pressure-cooker-beef-stock.html

 

Alton Brown Beef Stock

http://www.foodnetwork.com/recipes/alton-brown/abs-beefy-broth-recipe/index.html

 

Heston Blumenthal Beef Stock

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/heston_blumenthal/article6336443.ece

 

Mike Vrobel and Alton Brown both use one hour for beef stock while Heston Blomethal uses two hours. You will probably want to scale Heston Blomenthal's recipe down for home use since since his serves 500. biggrin.gif

 

It might be interesting to make several small batches with different times, or interrupt a long batch and take samples for comparison at the end.

 

post #6 of 7
Quote:

Originally Posted by allanm View Post

 

You will probably want to scale Heston Blomenthal's recipe down for home use since since his serves 500. biggrin.gif


7.5 kg of star anise? eek.gif That's got to be a mistake?

post #7 of 7

You're probably right.  I don't know star anise so I didn't catch it.  On the other hand the sheer scale of that recipe impresses me. 

 

The point I found interesting about was that the two home scale recipes call for about one hour while the industrial size recipe calls for two.  I am not sure if it has to do with volume, or if that large a recipe the meat and bones would be larger and need more time or if cooking for two hours really would make a difference over one hour.

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Making stocks in a pressure cooker