nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Pressure Cooked Stocks

Ryan_Ellison_78280

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,

Find more posts tagged with

Recipes Q's

Comments

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.

seijoed

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.

DiggingDogFarm_65362

Not usually.

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

Quick Links

All Categories
Recent Posts
Activity
Unanswered
Groups
Help
Best Of