I have a WMF Perfect Plus pressure cooker and I really like it a lot.
IMO PC☹️STOCK
Just Curious what people think of using a PC to cook stock. I think a stock benefits from slight reduction, and most PC destined ingredients need the pressure to penetrate with moisture, while ?stock ingredients are meant to release moisture
IMO PC☹️STOCK
I'm having this same discussion on another forum. I thought when Dave Arnold introduced PC stock it was going to be a game changer. Now what I do is slightly "outside the box" for stock making. I'll roast the bones or if raw, blanch and rinse. Then cover with water (distilled), bring up the temp slowly, low simmer, skim as needed for about four hours. Then i'll chill the pot in a sink of ice water. Then refrigerate leaving the bones in the stock. Next day i'll bring to temp, add mirx/parsley, then strain/press and cool completely. These days I do not remove off of the fat cap on the chilled stock. That fat is BIG flavor in its intended dish. I digress...
I'm having this same discussion on another forum. I thought when Dave Arnold introduced PC stock it was going to be a game changer. Now what I do is slightly "outside the box" for stock making. I'll roast the bones or if raw, blanch and rinse. Then cover with water (distilled), bring up the temp slowly, low simmer, skim as needed for about four hours. Then i'll chill the pot in a sink of ice water. Then refrigerate leaving the bones in the stock. Next day i'll bring to temp, add mirx/parsley, then strain/press and cool completely. These days I do not remove off of the fat cap on the chilled stock. That fat is BIG flavor in its intended dish. I digress...
Thanks everyone for their suggestions. I am thinking the wmf at the moment. Any idea how the perfect compares to the perfect plus?
I agree with doing the bones in the PC seperate, Ive found that greens/veggies/flavor are best done with stock after in a regular stock pot. But what is the point of roasting the bones and then blanching and rinsing? Aren't you loosing flavor by doing that?
I use Hawkin's pressure cooker, recommended #1 pressure cooker by and for indians, quality product but I will say the lip of the pot makes for great pressure seal but poor removal when done. Mine is induction compatible but it doesn't come with bells and whistles like a pressure gauge. They also make a silent pressure cooker which I say is convenient because mine does get loud.
Also I would recommend getting a 3qt., big enough to do a couple sweet potatoes and enough to fit 2 chicken skeletons.
Store bought stock is a weird standard to compare your homemade stuff against??Update: got the wmf perfect last night. Made stock, happy with the results, better than store bought .
Store bought stock is a weird standard to compare your homemade stuff against??
Well it the first time I make stock. And I don't know anyone that makes it. What would I compare mine to?
Too funny ... go get 'em Rami! A reference is a reference after all ... remember the name - 'spoiledbroth' not 'clean_yummy_stock' ... but I certainly see his point having made stock with my mother as a kid 40+ years ago / definitely a dying art (but at least it is 1.5 to 2 hours with the pressure cooker although I really, really love making the F Laundry veal stock ...)
What "stock" did you make? What pot size did you end up with?
Nothing 'mean' about it ... I was just taking the piss ... as it were ...
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