I've recently discovered the joys of making stock with a pressure cooker. I find the result vastly improves my previous method of slow simmering and results in a really dark and concentrated stock.
My question revolves around situations whereby you'd want to use a pressure cooker vs slow cooking in the oven. I'm not too concerned about practicality/time, but more about texture and depth of flavour.
Are there certain meats for example that you would always slow braise in the oven or, provided that meats were properly browned beforehand, does a pressure cooker reign supreme?
If we take Osso Buco for example. This could be done in the oven, or cooked relatively quickly in a pressure cooker.
I've also seen Heston Blumenthal opt for a pressure cooker over slow cooking in order to cook a chilli.
Whilst I appreciate that a Pressure cooker is sealed and is great at retaining flavour and moisture, surely the high temperatures generated under pressure contribute to some kind of loss of flavour or texture?
I'd love to hear your opinions.