Pressure Cooked Stocks

Aloha,

In pressure cooked stocks, is there the traditional skimming of unwanted impurities? I'm used to slow simmering and skimming, but love the idea of a pressure cooked stock.

Mahalos,

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DiggingDogFarm_65362

Not usually.

I blanch proteins before putting them in the pressure cooker, that further ensures a clearer stock.

Johan_Edstrom_5586

You can - sieve, raft, agar clarify, with the pressure-cooker stock being siphoned you really don't need to do that much more, that is the neat part.

tshewman

If reduced after yes, and for consume' although this is generally clarified using a more involved method like ice filtration or agar clarification as Johan mentioned.

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