"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles
Click Here to Login
Thread Tools Display Modes
Old 08-02-2007, 08:21 AM   #11
Assistant Cook
Join Date: Aug 2005
Posts: 10
Stock making is a task the pressure cooker excels at, easily producing 2 quarts of rich, thick, gelatinous stock in about 20 minutes. The pressure cooker will intensify seasonings, but you still need to start with the ingredients that will produce the taste you're looking for.

In making a good bone stock, I've always found that roasting -- or browning -- the bones first, is a great flavor enhancer. Save the the carcass from the next Roast Chicken you buy... it makes a wonderfully tasty stock. Since I like a well seasoned stock, I'll also add garlic, thyme, peppercorns and bay leaves in addition to carrots, onions and celery with leaves... endless possibilities!

missvickie is offline   Reply With Quote


Thread Tools
Display Modes

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
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:20 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.