Do you use a roasting pan first and then transfer to the pressure cooker?
Do you use a roasting pan first and then transfer to the pressure cooker?
Do you use a roasting pan first and then transfer to the pressure cooker?
Most people use deli containers but I like these 1.25 cup Rubbermaid ones. I usually dilute these 2-1 or 3-1 when I use them. Also, there’s a bag in the freezer that I toss bones and veg scraps into when it’s full, I make stockView attachment 160020
Using my best judgement I'd A) use a smaller pot or B) use more bones.It is a cold day for Texas as it is 29 degrees F. So, I am roasting bones again. Do you think I can get away with half this many bones? My pot is 10 quarts. I am not going to let the water cook off this time so I end up with more than 1 quart of stock.
I have a 16 quart pot that I could transfer to for boiling since I have so many bones. What do you think?
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Ok it is a 10 quart pot and I added 5 quarts of water and the pot is full. Is that a good ratio?The absolute quantity of bones doesn't really matter; the ratio of bones to water does. I don't know that I'd use less than that though, at least in that pot. They're pretty spread out in there, so even barely covering them with water won't yield a super flavorful stock.
Looks to me you ought to have twice the meat and bones and three times the vegetables. And as long as you're browning the bones, why not brown the vegetables, too? All it would do is add more flavor.It is a cold day for Texas as it is 29 degrees F. So, I am roasting bones again. Do you think I can get away with half this many bones? My pot is 10 quarts. I am not going to let the water cook off this time so I end up with more than 1 quart of stock.
I have a 16 quart pot that I could transfer to for boiling since I have so many bones. What do you think?
The second picture is after roasting the bones and starting the boil. Let me know if I am doing it wrong. I am tired of buying stock that is not very good.
I added 5 quarts of water to start. I hope to get 3 or 4 quarts of stock.
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It has been cooking for 1 hour of 10.
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Beef bones, roast them to a good colour, take from the oven and brush with a thin layer of tomato paste. Return to oven until blackened.
It will give a nice colour to the final stock.
If you want to up the umami you can dust with milk powder - milk powder is high in protein, which when browned will add to the umami hit.
You know how when you ar simmering stock for hours on end the house / kitchen fills with aroma? that's aroma escaping the stock; there are not unlimited numbers of aroma molecules, you are releasing a lot of them - try using a pressure cooker instead - literally keeping the lid on the escaping aroma molecules. It will cut the cooking time, give a better aroma, achieve a better maillard reaction = better stock.
Heston made a short film about making a chicken consommé; the same principles apply to beef stock.
Enjoy
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