Pressure cooker or low ?

The beautiful thing about food is it’s half science half art.  Certain techniques produce a certain result.  I’ve read other chefs using pressure cookers to make stocks.  I tried it and I don’t think it creates the desired result.  You’re doing a stock on too high of a heat, when the best flavor and viscosity comes from gelatin and flavor coming out of the bones and meat… LOWER for LONGER.

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