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Old 10-06-2009, 09:37 AM   #11
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You most certainly can make stock in the pressure cooker, and it is clear, flavorful and lovely.

No skimming necessary, just put your bones/chicken pieces, carrots, celery, onions into the cooker, put the lid on, and cook it for an hour.

If you want to reduce the stock, strain it and return to the boil until it is reduced in volume.

Kamp, if you are looking to extract minerals from the bones, add a tablespoon or two of vinegar to the pot--you won't taste it, but it will help pull the calcium out of the bones.
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Old 10-06-2009, 09:39 AM   #12
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I will add a couple of apple cider vinegar :)
I can not use "normal" vinegar because I am on SCD diet.

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Old 10-06-2009, 09:40 AM   #13
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and Gisslen doesn't? sheesh...
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Old 10-06-2009, 09:44 AM   #14
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and Gisslen doesn't? sheesh...
I don't now what gisslen is.
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Old 10-06-2009, 09:46 AM   #15
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Stock can be made in a pressure cooker just fine. The higher pressure causes the bone to break down faster and the inside goodies to leach out more quickly. Tip, crack all bones so that the marrow is exposed. Collagen comes from connecting tissues, bone marrow, and cartillage. It is a cousin to protien and has similar helath benefits. Using cider vinager is a good way to dissolve the minerals from the bones. But only use a little as you don't want to impart a sour flavor. Acidic veggies, such as celery, cooked with the bones also helps leach out the nutrients.

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Old 10-06-2009, 09:48 AM   #16
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I gave the definition for "broth" and "stock" from the cookbook, Professional Cooking, by Wayne Gisslen. It is used by cooking schools, most notably Le Cordon Bleu.
again, one can make a broth at home (you don't have to buy it at a store), it is made by simmering meat and/or vegetables, whereas a stock is made by simmering the bones.
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Old 10-06-2009, 09:49 AM   #17
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I gave the definition for "broth" and "stock" from the cookbook, Professional Cooking, by Wayne Gisslen. It is used by cooking schools, most notably Le Cordon Bleu.
again, one can make a broth at home (you don't have to buy it at a store), it is made by simmering meat and/or vegetables, whereas a stock is made by simmering the bones.
Thank you for the explanation.
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Old 10-06-2009, 09:52 AM   #18
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No problem... I roast the bones and vegetables (carrot, onion, celery), before I put them in a stock pot to simmer.
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Old 10-06-2009, 10:00 AM   #19
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No, you cannot make a stock in a pressure cooker. The whole idea in broth making is the evaporation of the liquid to condense flavors.
In the first sentence you talk about stock, but in the second you talk about broth.

Stock can certainly be made in a pressure cooker. The whole idea behind making stock is not evaporation. The whole idea is collagen. If you want to reduce the stock you can always do that after the fact. No reason you can't use a pressure cooker to actually cook the stock and release the collagen.
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Old 10-06-2009, 10:02 AM   #20
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I get a bit confused.. I try to remember the difference between stock/broth but I mix them. But I am starting to learn after reading all this post.

I think it is bone broth I want to make. I need gelatin and minerals for my leaky gut.
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