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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. |
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01-05-2011, 12:50 PM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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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
John |
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01-05-2011, 01:07 PM | #2 |
Found some matches.
Join Date: 12-16-10
Location: Pierceton, IN
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Excellent post! I will use this. Thanks.
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~Dennis |
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01-05-2011, 01:16 PM | #3 |
is one Smokin' Farker
Join Date: 04-27-07
Location: Mattoon, IL
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How much did that make?
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Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle |
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01-05-2011, 01:20 PM | #5 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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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
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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01-05-2011, 01:21 PM | #6 |
Full Fledged Farker
Join Date: 03-20-10
Location: Newark, De.
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I have been wanting a pressure cook just for this. Yet to buy one though
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01-05-2011, 01:24 PM | #8 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Now that's worth taking Stock of
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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01-05-2011, 01:26 PM | #9 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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nice. thanks.
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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01-05-2011, 01:32 PM | #10 |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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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. |
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01-05-2011, 01:45 PM | #11 | |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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Quote:
YMMV And I just got a pressure canner for Christmas myself. |
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01-05-2011, 01:46 PM | #12 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Very cool! Thanks for sharing.
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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. |
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01-05-2011, 01:49 PM | #13 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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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.
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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 |
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01-05-2011, 02:28 PM | #14 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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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.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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01-05-2011, 02:30 PM | #15 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
onions, almost like being on auto-pilot. John |
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