MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 01-05-2011, 12:50 PM   #1
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default How To: Pressure Cooker Stock (lots o' pics)

Pressure Cooker Stock

Stock is an essential ingredient and secret to great cooking. A good stock
is necessary to make soups, sauces, gravies (among my other things) that
really shine. Sure, you can grab a box or can of “stock” or broth from your
local grocer, but it seriously pales in comparison to the real thing. Not to
mention that they are almost always loaded with sodium.



It used to be that when I heard or read the word “stock” I would think,
“Oh, come on! Who has that kind of free time? I can’t stand around all day
tending a stockpot. I have a life, people!” It’s true that making stock the
traditional old-school way takes many hours. Yes, the results are worth it,
but that doesn’t change the fact that most normal folk don’t have that
kind of time.

I recently stumbled upon a method of making stock that reduces the stock
cooking time to a mere hour. At first I thought that this would be akin to
making a great prime rib in a microwave. Then, once I researched and
pondered it further I realized that it actually produces a better product.
How’s that? I’m glad you asked.

Stock is literally all about creating a flavorful liquid by wringing flavor and
nutrients from the ingredients. This usually entails simmering bones,
veggies, herbs, and seasonings in water for several hours. You have to
simmer it long and slow in order to allow all of the good stuff to be
released. You should avoid boiling a stock because the violent bubbling
breaks down the ingredients and produces an overly cloudy product.

Enter the pressure cooker. The magic of a pressure cooker is that the
sealed environs allow the boiling point of water to be raised significantly
above the usual 212 degrees. This causes foods to cook much quicker
while retaining more of their nutrients. Additionally, because the water
never boils, there is no violent bubbling. Think of it as turbo-boiling in still
water. It’s a beautiful thing.

Here, let me show you how this works.

Caution: Pressure cookers can be dangerous, so please make sure you
read and heed the manufacturer’s instructions and warnings.




First, we need to roast the turkey parts. Sure, you can use a carcass of a
previously-roasted bird, buy I find this to be far easier, better, and more
consistent. I use one package of wings (about three pounds).

Preheat your oven to 350 degrees.

Using a cleaver or large knife, carefully cut each wing at each joint. I
discard the tips.

Season the wing pieces with kosher salt and pepper.

Roast the turkey parts on a sheet pan for 90 minutes, then remove them
from the oven and let cool to room temperature, or refrigerate for up to
three days.



Clean the carrots (there’s no need to peel them), celery, and peel the
onions.

Rough chop all of the vegetables. The size doesn’t really matter, just chop
them up.



Dump everything in your pressure cooker.



Add the water.



You want to just barely cover the ingredients, so add more or less water
as needed.



Seal your pressure cooker per the directions, and bring to 15 pounds of
pressure.

Reduce the heat as needed to maintain a pressure of 15 pounds and cook
for 45 minutes.



Remove the cooker from the heat and let it cool until the pressure is
completely relieved.

Open the cooker and remove the large pieces of meat, bone and
vegetables with a large slotted spoon.



You can see what a great job the pressure cooker does. The meat
completely falls off the bone with almost no effort. Our dog really
appreciates this part (the leftover meat, not the bones).



Filter the stock through a very fine strainer and cool immediately. If you
want a clearer stock, filter it through a colander that is lined with a clean
kitchen towel. I used this batch to make gravy, so I didn’t care about it
being a little cloudy. Now that I think about it, I rarely care.

Once the stock is cold, you can easily remove the solidified fat from the
top.

Store in the refrigerator for up to four days, or freeze for long-term
storage.



Use as needed.

Enjoy!

Notes
  • You can use this recipe to make other types of stock, like chicken or
    beef. Just use those meats and bones in lieu of the turkey. For
    example, you can use a cut-up roasted deli chicken to make chicken
    stock, or use cut-up beef back ribs (roasted just like the turkey) to
    make beef stock. When making beef stock I would add 2 tablespoons
    of tomato paste for added richness.
  • If you don’t have a pressure cooker, just use a large covered stock
    pot. Bring it just barely to a boil, then move the covered pot to a
    180-degree oven for six hours. There is no need to stir or tend it at
    all.
-----
John
PatioDaddio is offline   Reply With Quote




Old 01-05-2011, 01:07 PM   #2
dallcoh
Found some matches.
 
Join Date: 12-16-10
Location: Pierceton, IN
Default

Excellent post! I will use this. Thanks.
__________________
~Dennis
dallcoh is offline   Reply With Quote


Thanks from:--->
Old 01-05-2011, 01:16 PM   #3
ipls3355
is one Smokin' Farker
 
ipls3355's Avatar
 
Join Date: 04-27-07
Location: Mattoon, IL
Default

How much did that make?
__________________
Chris

Crankin out Q on my ECB since 2005
UDS born September, 2007
22" Weber Kettle
18" Weber Kettle
ipls3355 is offline   Reply With Quote


Thanks from:--->
Old 01-05-2011, 01:17 PM   #4
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default

Quote:
Originally Posted by ipls3355 View Post
How much did that make?
About 2 1/2 quarts.

John
PatioDaddio is offline   Reply With Quote


Thanks from:--->
Old 01-05-2011, 01:20 PM   #5
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

FANTASTIC info. Im glad you covered a method for non pressure cooker owners. I have never made stock before. i think im gonna make some and jar it. Can stock be jar'd or does the fat in it solidify?

thanks
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Thanks from:--->
Old 01-05-2011, 01:21 PM   #6
dataz722
Full Fledged Farker
 
Join Date: 03-20-10
Location: Newark, De.
Default

I have been wanting a pressure cook just for this. Yet to buy one though
dataz722 is offline   Reply With Quote


Old 01-05-2011, 01:24 PM   #7
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default

Quote:
Originally Posted by LT72884 View Post
Can stock be jar'd or does the fat in it solidify
Yep, it's basically soup, so jar or pressure can at will.

John
PatioDaddio is offline   Reply With Quote


Thanks from:--->
Old 01-05-2011, 01:24 PM   #8
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
Default

Now that's worth taking Stock of
__________________
2010 22.5 WSM
Weber Q200
1983 WGA
2010 Brick Red Touch n' Go Performer
Kitchen stove
Bluesman is online now   Reply With Quote


Thanks from:--->
Old 01-05-2011, 01:26 PM   #9
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

Quote:
Originally Posted by PatioDaddio View Post
Yep, it's basically soup, so jar or pressure can at will.

John
nice. thanks.
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Thanks from:--->
Old 01-05-2011, 01:32 PM   #10
Gowan
is Blowin Smoke!

 
Join Date: 08-08-07
Location: Cartersville, GA
Default

Nice guide!

On handy trick is to freeze stock in ice cube trays, then pop out the cubes when set and store in a freezer bag.

Makes it really convenient to use later as you can add just the right amount needed to your pot simply by counting out cubes, and they thaw quickly on the stove or in the microwave.
Gowan is offline   Reply With Quote


Thanks from: --->
Old 01-05-2011, 01:45 PM   #11
Teleking
is One Chatty Farker
 
Join Date: 11-10-08
Location: Maine
Default

Quote:
Originally Posted by PatioDaddio View Post
Yep, it's basically soup, so jar or pressure can at will.

John
Just to clarify the home made stock must be pressure canned to be stored at room temperature safely. The only other safe method for long term storage is to freeze it. If you freeze in ice cube trays you may want to boil it down into a concentrate by reducing by half.

YMMV

And I just got a pressure canner for Christmas myself.
Teleking is offline   Reply With Quote


Thanks from:--->
Old 01-05-2011, 01:46 PM   #12
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Very cool! Thanks for sharing.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Thanks from:--->
Old 01-05-2011, 01:49 PM   #13
Wrench_H
is One Chatty Farker
 
Join Date: 10-22-09
Location: Wilmington, NC
Default

Thanks for the tutorial. I need to try making some stock. We always buy it and its very salty. I like the idea of being able to control that aspect yourself.
__________________
Anthony - Pork City Grillers KCBS team

CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn

Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member

Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal
Wrench_H is offline   Reply With Quote


Thanks from:--->
Old 01-05-2011, 02:28 PM   #14
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

Patio, just a question. I like to do things properly and thus when I make my stock I make sure and use the root of the celery base, which I do not think is a problem but also I NEVER make a stock and throw away the peelings... I leave them in. However, are you advising not to use the onion skins because they may clog the vent?

I am asking because I wondered if there is a rule against this with a pressure cooker.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Old 01-05-2011, 02:30 PM   #15
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default

Quote:
Originally Posted by barbefunkoramaque View Post
Patio, just a question. I like to do things properly and thus when I make my stock I make sure and use the root of the celery base, which I do not think is a problem but also I NEVER make a stock and throw away the peelings... I leave them in. However, are you advising not to use the onion skins because they may clog the vent?

I am asking because I wondered if there is a rule against this with a pressure cooker.
Nope. I just didn't consider leaving everything intact. I just naturally peel
onions, almost like being on auto-pilot.

John
PatioDaddio is offline   Reply With Quote


Reply

Tags
Stock

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pressure Cooker? JMSetzler Q-talk 18 11-17-2011 07:39 AM
6 Quart Pressure cooker for canning? Ashmont Q-talk 5 12-20-2009 10:53 PM
New Toy - Pressure Cooker jgh1204 Q-talk 21 06-21-2007 08:43 PM
Pressure cooker question tony76248 Q-talk 12 01-09-2007 11:43 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:34 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts