Making Stocks in a Pressure Cooker
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- Опубликовано: 11 окт 2024
- A rich, full-bodied stock usually takes four or more hours of simmering. With his pressure cooker, Chef Paul Miller makes a delicious chicken stock in under 30 minutes.
This recipe is available at:
www.discoverpre...
Paul Miller is Executive Chef of K-Paul's Louisiana Kitchen in New Orleans' historic French Quarter. A native of Opelousas, Louisiana, he hails from the same hometown as Chef Paul Prudhomme. He met Chef Paul during his tenure with Brennan's in Atlanta Georgia, transferred to Commander's Palace in New Orleans in 1977, and in 1981 joined the staff of K-Paul's Louisiana Kitchen. In addition to his many responsibilities at K-Paul's, Paul Miller works closely with Chef Paul Prudhomme as a consultant for food manufacturers exploring new innovations in the culinary arena.
An under appreciated web site. A great use of ageing vegetables, mushrooms.
Honestly the most cost effective and efficient way of procuring stock outside of buying inferior bullion cubes.
Great presentation thanks !!
@asianmalaysian What part is missing? Chicken stock is quick and easy to make, cheap, stores well for a long time, and you can clarify it easily with an egg white to make crystal clear soups.
Nice. Thanks so much.
First problem: Don't throw the fat away. That's called schmaltz. You cook with it, it is excellent. Bake potatoes in it, they'll absorb the fat and become golden brown and delicious. If you want, use an Oxo fat separator for this.
Second problem: What if you're not using the stock in 3-4 days? You can put it in mason jars and put it right back in the pressure cooker, 15 minutes pints, 20 minutes quarts. Store in cabinet for a year.
@raficsulejmanovic You can freeze it. It will last for at least 3-4 months. The stock will smell rancid when it has gone bad. I suggest smell the stock when it's fresh then you will know what it should smell like when it spoils.
When you free it, what container do you use? As it hasn't been reduced, I presume you'll have to use relatively large (+-1 cup) seperate containers?
@raficsulejmanovic Buy some pint or quart jars, can the stock using the pressure cooker.
There is no need to pre-brown pressure cooked stock. The maillard reaction happens within the cooker itself, despite the wet environment, because the temperature of the water is able to climb higher without boiling.
Check out modernist cuisine, the pioneer of this technique, for more info.
This is not true.
John Hutchinson dude you are wayy off the mark, the only way to get browning is high heat or direct heat. I dont care what modern cuisine says pressure cooking is a moist environment which =no browning. You want a flavorful stock you always brown your bones and mirepoix. What you're talking about is scientifically impossible unless you've done it and have a video to prove otherwise
John Hutchinson thats why always for braising, boiling, simmering you always sear in a pan 1st. Im knocking your theory because #1 i doubt you tried it and been successful and #2 it just doesn't fucking work
I have tried it, repeatedly, and here is an article on how and why maillard occurs in moist environments under pressure: modernistcuisine.com/2013/03/the-maillard-reaction/
So out of that whole article this is where you base it on. "In the sealed environment of a pressure cooker, the Maillard reaction can,- and does-, occur." I've PCed a lot of things and have yet to see maillard reaction.
Why didn't you vent the pressure cooker for 10-15 min before putting on the weight? You normally want all the air vented so it is full of only steam.
It takes way longer than 15 mins, your in cuckoo land your idea is good, many of these videos say near to an hour and even over and they say let the steam out at its own speed and that's around 20 minutes
Just about to say the same thing Ron Cooke. I always cook it till the bones are chewable. Having a strange suspicion that he is saving the meat off the carcasses for other dishes.
Unless you include enough meat in your "raft" there will be loss of flavour in the clarification. Anyway the cosomme process isnt worth it unless youre starting with a pretty pristine stock to begin with.Theres a reason why the Chef still takes 24 hours for his restaurant stock.Im the last person to knock making stock but it cant be denied that something of quality is traded off for the speed benefit when you use a pressure cooker.
Cant have the best of all worlds, I guess. Still, if the alternative is a bouillon cube, its far better way to go.
Hi can you help please, just made some chicken broth, its fine but it a little bitter taste to it, i use chicken both meat and bones a good pan full topped it up with water some parsley herb not fresh a couple of bay leaves and a lemon cut in half and cider vinegar Do think it could be the lemon. or perhaps something else
Ron Cooke sugar
I am a fan of skimming but please save the fat. Meat eating cultures never wasted this most valuable nutrient. I use it as cooking oil!