My weekly cooking video.
1 chicken backbone to 5 quarts of finished stock? The chicken flavor must be rather subtle?1 backbone makes 5 quarts.
...didn't view it. Mine's based on 'sperience.so I take it you guys like this video?
It loads as expected here.Was the video removed? It doesn't load on my computer.
This comment is meant to be constructive. I had to do a video for a marketing class. The instructor gave me an A with the comment it would be much better if I hired a professional video person. You are asking a question to a crowd of cooks, maybe you should ask a video producer. Also my question is who is your target market. This crowd could teach us all something about basic cooking. If I am going to spend my time watching a video I want to learn something I don't already know. Remember this site can be honest and you may not like all the answers.so I take it you guys like this video?
I've made stock with a pressure cooker before, but I used much more chicken bones than that. I can't imagine the stock being very strong with such a low ratio of chicken to water - pressure cooker or not.Nope. The pressure pulverizes every last drop of goodness from the bones; it also cooks at 250 degrees instead of 212, so you get more flavor from the vegetables.
At the beginning of the video you mention chicken breasts?so I take it you guys like this video?
brest bones. the butcher were I got them from said brest bones. but they were perty much hole carcasesAt the beginning of the video you mention chicken breasts?
That's confusing. What are they, chicken breasts, chicken breast bones, or whole carcasses? You said the first, you meant the second, while we're seeing the third. If this is an instructional video, it needs clear instructions, and a narration that matches what we can see on the video.brest bones. the butcher were I got them from said brest bones. but they were perty much hole carcases
O.k., how does higher heat translate into better flavour extraction? Most flavours are extracted at temps below the boiling point, heck even distillation occurs below the boiling point of water.Nope. The pressure pulverizes every last drop of goodness from the bones; it also cooks at 250 degrees instead of 212, so you get more flavor from the vegetables.
Heat speeds flavor extraction in the same way and for the same reasons as it transmutes collagen into gelatin. The advantage of the pressure cooker is that the liquid does not roil, so far is not emulsified into the liquid. A danger, for those wishing to reduce stocks to make sauces, is that there is so much gelatin that you can get a gummy sauce before you get enough flavor.O.k., how does higher heat translate into better flavour extraction? Most flavours are extracted at temps below the boiling point, heck even distillation occurs below the boiling point of water.
Just curious, there's always something new to learn, and I'm the first to admit I don't know everything.