Maillard in a pressure cooker: Toasted broths

Broths cooked for 1,3,6, 10 and 13 hours in a pressure cooker. The recipes of Modernist indicate to cook the broths between ¾ and 3 hours. Those of Heston Blumethal between 15 minutes and 2 hours. The Chefsteps for an hour and a half.

the link below to the full article (in Spanish)

http://afuegolento.com.ar/2019/03/18/caldos-mas-tostados/

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FrankM_3301

Can you share taste differences? Do you have a preference? Are these chicken stocks?

Nice work.

Perro_Borgia_80171

- Toasting increases with each passing hour, deepens and expands.

- Acidity increases with each passing hour.

- Collagen degrades between 5 and 6 hours (if someone wants to add a hydrocolloid to make up for that absence).

- Broths, especially after 6 hours, can be acidic. You could try to make the broth more basic at first by adding bicarbonate (the trick would increase the maillard reaction even more) but this option needs to be studied in more detail. Despite what has been said, broths longer than 6 hours have gastronomic value.

- Opening the pressure cooker under the cold water faucet could inadvertently promote oxidation. Doing it several times during the cooking of a broth may not be a good idea (Oops!). Therefore, if we are going to make a toasted broth we should lower the heat as soon as the two rings rise to maintain pressure without boiling inside the pot, do not open the pot in the process, and lower the temperature once reached the time by natural method.

- In general it can be argued that it is worth at least doubling the times proposed by Modernist Cuisine and Heston Blumenthal and take the cooking from 2 to 3 hours to 4 to 5 hours to increase the depth of the toasted notes.

Perro_Borgia_80171

Yeah, they're chicken broths. There are differences in flavor every passing hour. It's really very interesting.

bkeene12

Interesting! What dishes/applications are you thinking of using them for?

Perro_Borgia_80171

Five recipes. The first is a veloute of broth toasted for 13 hours with cocoa butter treated like the veloutes made by Camarena. I used xanthan gum and paste emulsifier, as he does, to keep the mixture of the broth and cocoa butter stable when hot. A second version carries the fat of the chicken itself and the oil in which a couple of garlic were fried. The third is a toasted stew broth. The pumpkin, carrot, corn and sweet potato increase the sweet notes. The last two are soup recipes that use caramelized ingredients in a pressure cooker in their composition, are similar to modernist cuisine caramelized carrot soup, and should not be taken as examples of toasted broths. A caramelized garlic soup, anchovy and egg yolk, and a caramelized organic potato soup with Andean potatoes.

adey73

interesting.

have you tried these broths in any traditional Spanish rice dishes?

Carloparks_1612281

This thread is from a while back, but I wanted to chime in on the topic of toasted broths in pressure cookers. It's fascinating to see the different cooking times recommended by various sources. If you're still into experimenting with broths, I'd suggest checking out Healo Broth. They've got a range of options that can add some serious flavor to your culinary adventures. Check out their website for more info. When it comes to achieving that delicious Maillard reaction in your broths, playing around with cooking times can make a real difference. It's all about finding that perfect balance where the flavors intensify without overpowering the broth.