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I’ve had my Cusinart electric pressure cooker for about a month now and have been very impressed with the results. I’m really amazed how tasty and fast stocks come out. My wife has a lot of food allergies, so I need to make stocks and broths from scratch. This is a real time saver. Surprised I didn’t invest in one years ago.
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# ¿ Jan 31, 2019 15:38 |
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# ¿ Apr 17, 2024 20:23 |
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Yeah I’d definitely throw in some chicken bones or a back with that. Toss the feet in the freezer until you’ve got a few more spare parts to work with.
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# ¿ Feb 1, 2019 02:40 |
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I cook for two as well and I’ve been happy with my 6qt.
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# ¿ Feb 20, 2019 15:31 |
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All set on chicken stock for a little while
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# ¿ Apr 8, 2019 00:24 |
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wormil posted:Nice. How long do you cook it? I've been making chicken bone stock and vegetable stock separate and mixing them when cooking. We accumulate veg scrap way faster than chicken scraps. This was my first time making it in the pressure cooker and both recipes I grabbed called for 45 minutes on high pressure. So I went with 45 minutes. I can never go back to doing it on the stove after how quick and easy this was. I also have way more veg scrap. The meat was two chicken carcasses that I chopped down. Browned about half the pieces then threw the others in with the water. 6qt pressure cooker.
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# ¿ Apr 8, 2019 14:56 |
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I’ll use some for cooking tonight and see if I want it thicker. I figured 45 minutes would be on the low end, but I figured I’d start there and see how it came out.
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# ¿ Apr 8, 2019 20:49 |
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# ¿ Apr 17, 2024 20:23 |
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big black turnout posted:Did a three hour pressure cook of some aromatics, a couple chicken carcasses, and a couple pounds of feet. Got out a little over 3 quarts of nice jello stock. How long can I keep this stuff in the fridge? A couple of days. After it cools down in the fridge I get all my stocks in the freezer ASAP. I portion it out in 2 cup containers and just pop them out into a sauce pan and melt them down whenever I need a little stock.
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# ¿ Apr 17, 2019 13:12 |