Broth substitution

[pacanis]

I'm cooking some country pork ribs and veggies in my pressure cooker. I usually add chicken broth as the cooking liquid. I do have some chicken broth, but I'd like to know what the results might be if I used up some beef broth in the fridge instead.......
I'm not too concerned about the veggies, but beef broth and pork has me wondering.

What do you think?

 

[Andy M.]

The flavor will be a little different. I think it's worth a try. I sometimes make rice pilaf with beef broth in place of chicken and it's a little richer and deeper in flavor.

 

[pacanis]

Thanks a lot for the input, Andy. I certainly didn't want to put the beef broth in only to find out I ruined it 30 minutes later.
I'll post the taste test later

 

[Constance]

I heard or read somewhere that if you mix chicken and beef broths together, it tastes similar to veal broth. Having never tasted veal broth, I cannot attest to that, but I can say it tastes good. You might consider doing that.

 

[pacanis]

I was wondering that, Constance..... in case I needed more broth. I go through more chicken broth than beef, so would have preferred to open a carton of chicken broth if I didn't have enough of the beef broth.

BTW, Alton just said broth was made from meat and stock was made from bones. I didn't know that.
What I do know is I have about 8 more minutes on the timer

 

[pacanis]

No negligible difference to me.
The pork ribs tasted like they always do. The carrots, too. The potatoes did have a slightly different taste, like potatoes done with a roast, but there was nothing wrong with that.
We'll see what becomes of the leftover juices and veggies. I expect more of a difference there, whether it becomes a soup or whatever, but the main meal itself you really couldn't tell much of a difference.
Cool

 

[Maverick2272]

I use beef broth with pork all the time, I like the flavor mix you get. It is almost like the pork takes some of the edge off the beef broth.