for tonkotsu I usually pressure cook the bones for 2-2.5 hours and after that i keep boiling it for about 30 minutes. that gives you that white broth instead of the clear one you made in the video.
Hi Jon. I've made "bone broth" (rich stock) in my Instapot every Sunday for the last four-ish years. I've found that cooking on high for an hour and then quick pressure release, give it a good stir/bash around with a wooden spoon to separate the joints and expose tissue, and then another hour on high and then natural pressure release will break down most of the connective tissue. And yes, adding the aromatics near the end delivers more flavour. I usually add some kind of pulse for additional vegetable protein. And yes, long high pressure cooking definitely caramelizes the stock, but I almost always roast some of the bones or feet or wings or pig skin. Thanks for the video .
You inspired me to finally unearth the massive bag of chicken bones in the back of my freezer and make stock with this video. I'm doing it in a slow cooker, but the concept of the video finally gave me the push I need, at least.
Looks good. Thanks for this presentation . There is a lot of flavor in that fat you always discard. I always leave a bit and add some “hot peppers” to the concoction which keeps me a bit warmer in the winter. However in answer to your title question I believe the answer is no. Thanks again for your efforts. Cheers
That's awesome! I would suspect the lack of milkiness is due to the pressure preventing as much cavitation, but I really don't know for sure. As I understand it, milkiness is from some of the fats emulsifying into the broth from the rolling and mechanical mixing of the boiling liquid. Maybe after pressure cooking, put it all in a stock pot and boil it for another 30 minutes to an hour, see what happens. That could get you that milky quality as well, for only a 3 hour cook time.
I was thinking the same thing about boiling after the pressure cooker to whiten the broth! Honestly I might go and try this because I’m very curious now
I appreciate this video, I've experimented with pressure cooking broths for some time, and eventually decided against it for convenience (I personally prefer to make big batches on a big pot once a month instead of small btaches on the pressure cooker, can't afford a 13.5L pressure cooker lol) and the aesthetics as you mentioned. What I did find is that roasting the bones pushed the color from the off-brown to a proper caramel brown. Edit: Also the fat of stock makes for amazing mayonnaise lol.
A couple of times I have tried making "stock concentrate" with a pressure cooker. 2 kg of bones in a 5.7 L Instant pot (which sounds like way too little water)... then diluting back to the correct ratio depending on what you're doing (or not, and just adding less stock). It seems to work so far. Theoretically, you could "double-batch" it if you had more bones. Make stock with half the bones... remove the bones, then add more bones to the stock you have, go again. You end up with less stock than a big batch, but it's twice as strong.
the brown color of the broth also comes from the rests of blood, muscle and marrow that are on the bones. The thing is, thoroughly cleaning bones (soak them in vinegar etc) is so inconvenient :( I'd rather take the hit to the aesthetics of it than add a few hours of prep. Also it's been years cooking with the pressure cooker and I'm still terrified every time I need to vent it manually lol
Dear heart, it saddens me to say this but it comes from a place of love and not malice from the barren tundra of NE Scotland...I have to dismiss your theory of bubbles pulverising the calcium in da bonezes. Liquids do not boil under pressure but upon its release. That well-known phrase, "Oh God..." comes from that place of terror when half your house is threatened by immediate disintegration from the hissy thang...I know it well...
@@jvallas My pleasure! One of my grandmothers was given a present of a present cooker. As usual they never read the instructions; they just thought that they had to put the lid on and cook whatever it was they had to cook. Well, the lentils, onions, the meat, the water etc. plastered the bulk of the kitchen. The rubber sealant had released as it was designed to do but my father forced the lid off and released the Kraken... the scene was one of a complete catastrophe, like a whale had suffered a spell of projectile vomiting. A new fear of pressure cookers was hard wired into one side of dear granny's side of the family. A fear that would be realised when my brother, twenty years later when someone gave a pressure cook to him as a wedding present... However, I have two pressure cookers and use them a lot. My parents visited me once when I was using said potential bomb and they almost slid along the kitchen wall to get past the hellish laboratory. I said, reassuringly, " It's OK, I have read the instructions.".....
@@StanWatt. You tell such a good yarn (by which I don't mean to imply it's untrue, only that I really enjoyed it). We do have to remember they have the potential for chaos, but we just need to respect them. I'd be very sad indeed if someone took my pressure cooker away!
@@jvallas Why, thank you. I have three of them, all shiny and new, well two are. I'm sure that I have come close to splitting an atom in them. The closes I've come to seeing a whale was once on Huahine. A baby whale had made a yacht its mother, and it had lost over one hundred pounds in two or three days. Tourists were trying to rent any boat they could see, but the Tahitians were having none of it. Legally, they couldn't go anyway. They eventually managed to persuade the baby to follow them to find the elusive pod and to his mother. Two days later, it was back trying to suckle the yacht. I left Huahine to go to Bora Bora. Some three weeks later, one of my friends on Huahine let me know that the calf had died.
if you want your stock to be clear son't simmer, keep it somewhere around 170 - 180F nad let ot go overnight. Then you can use the bones and pop 'em in the pressure cooker. For easy color Yellow and Red Onion skins.
I watched this since I remember the video on the long method from years ago ruclips.net/video/K8SlfieSCDU/видео.html This is a lot less stressful to watch!
Growing up, we got mom's chicken soup twice, MAYBE three times a year. God invented the InstantPot, and my local farmer's marking has chicken thighs and legs for $0.69 a pound in a 10lb bag, I can have chicken soup whenever I want. Interesting idea about the aromatics afterwards, but I'm lazy. 1 med onion, 1 lg carrot, 2 stalks of celery, 1 parsnip, 1 turnip if you got paid that week. I've found 1 hour on high pressure is all you need, let it cool for as long as you're busy. And yeah, go about your day and don't worry about leaving the house with the stove on.
I really think the white is a reaction from colagen/gelatin and fat with the movement of the boiling water. Because there's a fish dish in my country that's just made with a very fatty part of fish which has a lot of collagen, with tons of oil and some garlic. You just cook it while shaking it non stop and the oil ends up becoming a white creamy sauce. If you don't shake it, it doesn't' happen.
I have a large (40L) electronic pressure cooker that doesn’t have a slow cooker option. I’ve been unable to get that buttery silky mouth feel and i haven’t been able to achieve that dark brown/caramel color. Any idea what might cause that? I’ve been dividing the broth (post cooking) into ice trays if that helps.
I'm fairly certain that while under pressure, the stock doesn't actually "boil".. instead, stays at (maybe) 120 C or 250F... but not bubbling. I don't have the temperature/pressure charts, and don't know what the PSI of an electric pressure cooker is. If so, there would be no agitation in the pot, meaning you get a clearer result, and no milkiness. My guess is if you wanted to chase the milkiness would be to cook under pressure for way longer (Maybe 4+ hours), so the proteins all break down severely. Other than that, I love your idea of only adding your aromatics after you've extracted the stock!
Way of Ramen has a lot of tonkotsu broth iterations, and he uses a pressure cooker for the final step. There's quite a bit of preboiling and soaking and rinsing of the bones beforehand, but his tonkotsu videos I believe still use pressure cookers. I do think also plenty of the comments here have some insight. But this is such good experimentation for this too, thank you for demonstrating!
@@jonkung Thank you. Unfortunatly I ordered an instant pot. Cooking a vegan chilli recipe with it now. My dad and I suffer from gout and the thing you say about, if you're going to eat a vegetable, make it a vegetarian dish rings true. In my family it's traditional that the men are the ones who cook and unfortunately my Stepmum can't cook well; leading him to order more take out which hasen't helped with the gout. Dad had a heart attack recently and hasen't been doing too great, we both are major meat eaters but have been making more of an effort. I'm making it the food to take to him On Wednesday. Since Chinese food is our favourite and my training was more to do with pastry and generally more classical (french or Italian) than my other indian heratige your videos have really helped. Dad can eat food he likes and still be healthy. Hopefully my stepmum watches the links I've sent her to improve.
Hi Jon, I've got a couple of questions. 1) Would the carcass of a rotisserie chicken be good for this recipe, along with the other components? 2) For what you prepared, how many tomatoes would you have added if you had the chance? Thanks for your hard work - I'll be trying it this weekend.
I would supplement the rotisserie chicken with some chicken feet (2lb) for maximum collagen extraction. Or 1lb chicken feet and two carcasses. I would use 3 Roma tomato’s for this. Or some sun dried tomato’s.
Well, yeah, I do it all the time (stovetop pressure cooker). When I do use the pressure cooker, I use a Helen Rennie technique that I'm still not convinced is safe: pressure cook (chicken feet or wings usually) for 90 minutes, then do not open the pot - leave overnight. Not telling anyone to do that, but I love my broth/stock. I'm guessing that all that time in a sealed chamber keeps it safe? (And hot for a long time, extracting lots of flavor?). I do usually pre-roast as well. I try to remember to add a couple T of apple cider vinegar from the get-go, to (supposedly) pull out all the nutritious stuff. And I do aromatics/mirepoix from the start. I toss everything but the broth at the end, because it's all spent. The advantage to your way of doing veg later is there's more room for water initially. I have a 6 qt cooker, and it limits how much broth I get. When I want a lot, I drag out my big old regular pot.
One other thing is be interested in is if there's a saturation point. My faberware 7 in 1 is quite small. A bag of bones from the Asian market is maybe 1/2-2/3 of the pot.
I read somewhere that a quick release with stock/broth causes the liquid to boil, and that isn't a desired effect. Anyone know if that's based in fact? I think it was a reliable source I got that from, but I wouldn't swear to it.
I think the first video I saw of you was the tiktok that you did making bone broth out of an entire pigs head. Was very impressive watching you crumble the skull afterwards. Great to see how your content is growing :)
Jon, could you tell me what kind of pressure cooker you used to make this delicious bone broth? I'd like to buy one for my kitchen here in Toronto. Thanks!
Hi! i wanna ask if a fancy pressure cooker(not sure if that's the term for it) like the one in your vid is any more efficient or safer(won't overboil/leak, grandma had instances of forgetting to turn off the gas and worried cause i'm in university now) than something like a pot with a pressure cooker lid attachment(not sure what to call it, it's something my grandma uses to cook soup on the gas stove). There has been too many instances of the gas tank running out during chinese new year prep cause of how long the stock needs to be boiled 🤣.
I use a stovetop pressure cooker, and nowadays they're just as safe as an instapot (not my opinion; I watched a lot of videos when I was deciding to get one, and many authoritative sources said this). Do read the instructions one time through to make sure you cook smart with it, but it's truly no big deal. Edit: I don't think one is better than the other - it's what suits your way of doing things.
Oh my god, ever since you released that pressure cooker superior stock video I was so mad you didn't talk about making bone broth in a pressure cooker, haha.
I do it all from the start. But I do not keep or eat any of it. It's robbed of all its joy by then. (And does prevent you getting as much liquid in there, so less broth is produced.)
Hit it with an immersion blender for a min to get that milky white you're looking for. Its the aggitation that is missing in the pressure cooker.
Do you skim the fat before or after agitation?
for tonkotsu I usually pressure cook the bones for 2-2.5 hours and after that i keep boiling it for about 30 minutes. that gives you that white broth instead of the clear one you made in the video.
Honestly, pressure cooker is about the only way I make stock anymore. So simple. I love it. Great call out about herbs, though.
Save that fat! Rendered fat is amazing for cooking with.
Hi Jon. I've made "bone broth" (rich stock) in my Instapot every Sunday for the last four-ish years. I've found that cooking on high for an hour and then quick pressure release, give it a good stir/bash around with a wooden spoon to separate the joints and expose tissue, and then another hour on high and then natural pressure release will break down most of the connective tissue. And yes, adding the aromatics near the end delivers more flavour. I usually add some kind of pulse for additional vegetable protein. And yes, long high pressure cooking definitely caramelizes the stock, but I almost always roast some of the bones or feet or wings or pig skin. Thanks for the video .
The responses in this thread have been most helpful. Thank you everybody
@@jordypoeYes to the ramen enhancement!!
You inspired me to finally unearth the massive bag of chicken bones in the back of my freezer and make stock with this video. I'm doing it in a slow cooker, but the concept of the video finally gave me the push I need, at least.
It’s gonna be delicious
If a chef as accomplished and professional as Zaddy Jon moves away from the cooker as it depressurises I no longer feel bad for doing the same thing
Looks good. Thanks for this presentation . There is a lot of flavor in that fat you always discard. I always leave a bit and add some “hot peppers” to the concoction which keeps me a bit warmer in the winter. However in answer to your title question I believe the answer is no. Thanks again for your efforts. Cheers
"Schmaltz" - great cooking fat. Especially with potatoes and onions.
That's awesome!
I would suspect the lack of milkiness is due to the pressure preventing as much cavitation, but I really don't know for sure. As I understand it, milkiness is from some of the fats emulsifying into the broth from the rolling and mechanical mixing of the boiling liquid.
Maybe after pressure cooking, put it all in a stock pot and boil it for another 30 minutes to an hour, see what happens. That could get you that milky quality as well, for only a 3 hour cook time.
I was thinking the same thing about boiling after the pressure cooker to whiten the broth!
Honestly I might go and try this because I’m very curious now
Or blend it with a stick blender?
@@JoanEvangelista maybe! It's definitely worth trying out
This is it... the fat isn't emulsified into it.... I prefer it pressure cooked for this reason.
I appreciate this video, I've experimented with pressure cooking broths for some time, and eventually decided against it for convenience (I personally prefer to make big batches on a big pot once a month instead of small btaches on the pressure cooker, can't afford a 13.5L pressure cooker lol) and the aesthetics as you mentioned. What I did find is that roasting the bones pushed the color from the off-brown to a proper caramel brown.
Edit: Also the fat of stock makes for amazing mayonnaise lol.
OMG what a great idea to make mayo out of the fat! Mind blowing.
A couple of times I have tried making "stock concentrate" with a pressure cooker. 2 kg of bones in a 5.7 L Instant pot (which sounds like way too little water)... then diluting back to the correct ratio depending on what you're doing (or not, and just adding less stock). It seems to work so far.
Theoretically, you could "double-batch" it if you had more bones. Make stock with half the bones... remove the bones, then add more bones to the stock you have, go again. You end up with less stock than a big batch, but it's twice as strong.
Wow, good to know! In addition to oil? Or instead of?
Could you please share the recipe for mayonnaise?
What is the bone to water ratio that you are using when you make that big batch of stock?
the brown color of the broth also comes from the rests of blood, muscle and marrow that are on the bones. The thing is, thoroughly cleaning bones (soak them in vinegar etc) is so inconvenient :( I'd rather take the hit to the aesthetics of it than add a few hours of prep.
Also it's been years cooking with the pressure cooker and I'm still terrified every time I need to vent it manually lol
Dear heart, it saddens me to say this but it comes from a place of love and not malice from the barren tundra of NE Scotland...I have to dismiss your theory of bubbles pulverising the calcium in da bonezes. Liquids do not boil under pressure but upon its release. That well-known phrase, "Oh God..." comes from that place of terror when half your house is threatened by immediate disintegration from the hissy thang...I know it well...
Thanks! You just answered a question I asked a few minutes ago.
@@jvallas My pleasure! One of my grandmothers was given a present of a present cooker. As usual they never read the instructions; they just thought that they had to put the lid on and cook whatever it was they had to cook. Well, the lentils, onions, the meat, the water etc. plastered the bulk of the kitchen. The rubber sealant had released as it was designed to do but my father forced the lid off and released the Kraken... the scene was one of a complete catastrophe, like a whale had suffered a spell of projectile vomiting.
A new fear of pressure cookers was hard wired into one side of dear granny's side of the family. A fear that would be realised when my brother, twenty years later when someone gave a pressure cook to him as a wedding present... However, I have two pressure cookers and use them a lot. My parents visited me once when I was using said potential bomb and they almost slid along the kitchen wall to get past the hellish laboratory. I said, reassuringly, " It's OK, I have read the instructions.".....
@@StanWatt.
You tell such a good yarn (by which I don't mean to imply it's untrue, only that I really enjoyed it). We do have to remember they have the potential for chaos, but we just need to respect them. I'd be very sad indeed if someone took my pressure cooker away!
@@jvallas Why, thank you. I have three of them, all shiny and new, well two are. I'm sure that I have come close to splitting an atom in them. The closes I've come to seeing a whale was once on Huahine. A baby whale had made a yacht its mother, and it had lost over one hundred pounds in two or three days. Tourists were trying to rent any boat they could see, but the Tahitians were having none of it. Legally, they couldn't go anyway. They eventually managed to persuade the baby to follow them to find the elusive pod and to his mother. Two days later, it was back trying to suckle the yacht. I left Huahine to go to Bora Bora. Some three weeks later, one of my friends on Huahine let me know that the calf had died.
Pressure cookers are goated
Great stuff man! This is a great video on what to do. Keep up the good work!
if you want your stock to be clear son't simmer, keep it somewhere around 170 - 180F nad let ot go overnight. Then you can use the bones and pop 'em in the pressure cooker. For easy color Yellow and Red Onion skins.
I really think the white is from emulsification of the fat. So using a immersion blender might give you that look and consistency.
When making bone stock, i prefer roasting half, is pretty awesome the result
I watched this since I remember the video on the long method from years ago ruclips.net/video/K8SlfieSCDU/видео.html
This is a lot less stressful to watch!
Growing up, we got mom's chicken soup twice, MAYBE three times a year. God invented the InstantPot, and my local farmer's marking has chicken thighs and legs for $0.69 a pound in a 10lb bag, I can have chicken soup whenever I want. Interesting idea about the aromatics afterwards, but I'm lazy. 1 med onion, 1 lg carrot, 2 stalks of celery, 1 parsnip, 1 turnip if you got paid that week. I've found 1 hour on high pressure is all you need, let it cool for as long as you're busy. And yeah, go about your day and don't worry about leaving the house with the stove on.
I love when chefs bro science lol
I really think the white is a reaction from colagen/gelatin and fat with the movement of the boiling water. Because there's a fish dish in my country that's just made with a very fatty part of fish which has a lot of collagen, with tons of oil and some garlic. You just cook it while shaking it non stop and the oil ends up becoming a white creamy sauce. If you don't shake it, it doesn't' happen.
I have a large (40L) electronic pressure cooker that doesn’t have a slow cooker option. I’ve been unable to get that buttery silky mouth feel and i haven’t been able to achieve that dark brown/caramel color. Any idea what might cause that? I’ve been dividing the broth (post cooking) into ice trays if that helps.
I'm fairly certain that while under pressure, the stock doesn't actually "boil".. instead, stays at (maybe) 120 C or 250F... but not bubbling. I don't have the temperature/pressure charts, and don't know what the PSI of an electric pressure cooker is.
If so, there would be no agitation in the pot, meaning you get a clearer result, and no milkiness.
My guess is if you wanted to chase the milkiness would be to cook under pressure for way longer (Maybe 4+ hours), so the proteins all break down severely.
Other than that, I love your idea of only adding your aromatics after you've extracted the stock!
Ahhh, You uses chinese powder chicken lee kum kee premiun boubillon...Great taste of Chinese restaurant!
but what if you did 48 hrs in the pressure cooker?
Do you think you can achieve that milk white color by boiling the bones for a few hours after doing the pressure cooker method you detailed?
Never thought of using a pressure cooker. When I need to make broth I always bring out the big ass pot and make a ton of it.
Do you have a halal grocer? That's where I get beef bones inexpensively
Way of Ramen has a lot of tonkotsu broth iterations, and he uses a pressure cooker for the final step. There's quite a bit of preboiling and soaking and rinsing of the bones beforehand, but his tonkotsu videos I believe still use pressure cookers. I do think also plenty of the comments here have some insight. But this is such good experimentation for this too, thank you for demonstrating!
l appreciate the homemade quality the making of broth, thanks Chef Jon.
❤❤❤new necklace 🎉🎉🎉
i really love these longform videos
Can you just replace the pork bones with beef bones or are there things that need changing
You just replace them. I want to use beef bones next time.
I have this same Ninja Foodi combination pressure cooker. It is fantastic. I love the automatic delay release and built-in thermometer.
Hi Jon. I like to think of overfilling my pressure cooker as whale breath... All over my cabinets.
What presure cooker do you use? Is it the Ninja Foodi 14 in 1 8Qt pressure cooker and steam fryer with smart lid?
It is!
@@jonkung Thank you. Unfortunatly I ordered an instant pot. Cooking a vegan chilli recipe with it now.
My dad and I suffer from gout and the thing you say about, if you're going to eat a vegetable, make it a vegetarian dish rings true.
In my family it's traditional that the men are the ones who cook and unfortunately my Stepmum can't cook well; leading him to order more take out which hasen't helped with the gout.
Dad had a heart attack recently and hasen't been doing too great, we both are major meat eaters but have been making more of an effort.
I'm making it the food to take to him On Wednesday. Since Chinese food is our favourite and my training was more to do with pastry and generally more classical (french or Italian) than my other indian heratige your videos have really helped.
Dad can eat food he likes and still be healthy. Hopefully my stepmum watches the links I've sent her to improve.
Hi Jon, I've got a couple of questions.
1) Would the carcass of a rotisserie chicken be good for this recipe, along with the other components?
2) For what you prepared, how many tomatoes would you have added if you had the chance?
Thanks for your hard work - I'll be trying it this weekend.
I would supplement the rotisserie chicken with some chicken feet (2lb) for maximum collagen extraction. Or 1lb chicken feet and two carcasses.
I would use 3 Roma tomato’s for this. Or some sun dried tomato’s.
Hope you enjoy it
Canned tomatoes, especially some nice ones, add some great umami, too, IMO.
Well, yeah, I do it all the time (stovetop pressure cooker). When I do use the pressure cooker, I use a Helen Rennie technique that I'm still not convinced is safe: pressure cook (chicken feet or wings usually) for 90 minutes, then do not open the pot - leave overnight. Not telling anyone to do that, but I love my broth/stock. I'm guessing that all that time in a sealed chamber keeps it safe? (And hot for a long time, extracting lots of flavor?).
I do usually pre-roast as well. I try to remember to add a couple T of apple cider vinegar from the get-go, to (supposedly) pull out all the nutritious stuff. And I do aromatics/mirepoix from the start. I toss everything but the broth at the end, because it's all spent.
The advantage to your way of doing veg later is there's more room for water initially. I have a 6 qt cooker, and it limits how much broth I get. When I want a lot, I drag out my big old regular pot.
One other thing is be interested in is if there's a saturation point. My faberware 7 in 1 is quite small. A bag of bones from the Asian market is maybe 1/2-2/3 of the pot.
I read somewhere that a quick release with stock/broth causes the liquid to boil, and that isn't a desired effect. Anyone know if that's based in fact? I think it was a reliable source I got that from, but I wouldn't swear to it.
You didn’t blanch them to remove the impurities and you didn’t roast them.
If you have instant pot/air fryer combo, you can roast bones, then pressure cooker all in same pan, can walk away too, ez money
Thanks, Bro!!! Super video and explanation!!!
I think the first video I saw of you was the tiktok that you did making bone broth out of an entire pigs head. Was very impressive watching you crumble the skull afterwards. Great to see how your content is growing :)
Jon, would you ever add the ingredients (onion , garlic, ginger etc) to the pressure cook - if yes/no - why?
"hundreds of years"
Thousands, or even tens of thousands. Pretty interesting stuff in and of itself.
What kind of pressure cooker do you have?
Would you be so kind as to provide the make and model of your pressure cooker? Thanks.
im learning how to make delicous tasting soup. thanks
Thank you for sharing
Really healthy easy and delicious
could you cook for longer in the pressure cooker? would that not make it more white?
What pressure cooker are you using?
I have a smart ninja, will definitely try this bone broth
What brand of pressure cooker ?
I use roasted cows feet in my BB
I still have not smelled your feet !
Are you going to do a live any time soon?
Thanks John for another great video.
Jon, did you salt this at all?
I have basically no kitchen skills, but your videos motivate me to just get in there and practice.
You probably have them; just haven't tested them out yet! 😁
4 garlic 1 onion for me 😂
Jon, could you tell me what kind of pressure cooker you used to make this delicious bone broth? I'd like to buy one for my kitchen here in Toronto. Thanks!
I have a Ninja Foodie but Instapots work great too and there are so many options now.
Doesn't have to be electric, either.
Hi! i wanna ask if a fancy pressure cooker(not sure if that's the term for it) like the one in your vid is any more efficient or safer(won't overboil/leak, grandma had instances of forgetting to turn off the gas and worried cause i'm in university now) than something like a pot with a pressure cooker lid attachment(not sure what to call it, it's something my grandma uses to cook soup on the gas stove). There has been too many instances of the gas tank running out during chinese new year prep cause of how long the stock needs to be boiled 🤣.
Use these electric ones because they have a timer function and will keep it warm after it’s finished cooking. Instant pot or ninja.
thanks! I appreciate the answer
I use a stovetop pressure cooker, and nowadays they're just as safe as an instapot (not my opinion; I watched a lot of videos when I was deciding to get one, and many authoritative sources said this). Do read the instructions one time through to make sure you cook smart with it, but it's truly no big deal. Edit: I don't think one is better than the other - it's what suits your way of doing things.
what do you call those boxes that you put the stock into. I want to buy some since they seem useful but I'm not sure what key word to search?
The containers? Cambros! The company is called Cambridge and they’re great.
@@jonkung Thank you. I feel like every time I comment on your videos it's to get the name of something. Thank you, you're one of the few who answer
Oh my god, ever since you released that pressure cooker superior stock video I was so mad you didn't talk about making bone broth in a pressure cooker, haha.
Come on man, it's tonKOHtsu, not tonKAHtsu.
Being able to leave it unattended is whole reason im addicted to instant pot
I always make mine with pigs feet, nice video
Couldn't you add the aromatics into the pressure cooker with the bones and chicken legs? Or does it need to be done after the stock is finished?
I do it all from the start. But I do not keep or eat any of it. It's robbed of all its joy by then. (And does prevent you getting as much liquid in there, so less broth is produced.)