Making stocks in a pressure cooker

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.

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?

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.

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.

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

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.