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Yield on Pressure Stock

Tim_Sutherland_52834

I have made pressure cooked stock many times, but yesterday was the first time I followed to the letter the MC recipe (2.301) for white chicken stock. 2,623g of water went into the stock pot and I recovered 3,319g stock, a 26% increase. While I know the meat and vegetables in the stock pot will release some water during the cooking process, an increase this size seems high. The weight of 1 ml of stock should weigh more than 1 ml of water, but could I measure that over the volume I am dealing with and the accuracy of the scale I am using? The stock pot is a non venting Kuhn Rikon.

Has anyone else had more stock come out of the pot than water went in? If so was the increase as high as 26%?

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Laura_Pazzaglia_Simmarano_77236

I have not used the MC recipe but I can confirm that such a liquid increase is ABSOLUTELY normal.

The pressure cooker will squeeze juice right out of the meat and veggies. The veggies are 85-90% water and the meat is around 70% if I'm not mistaken.

When braising, for example, you need to use VERY LITTLE liquid because the meat will release a substantial amount.

The REALLY fun part, is that the veggies in a pressure cooker stock still look the same shape and size but will be completely de-void of taste.

Ciao,

L

Tim_Sutherland_52834

@hippressurecook, I thought this was the case, it is the amount that surprised me.

While the juices coming from the meat 'n vege is great when I am making a stock, it is not so useful when I want to eat the meat 'n vege. Are there tips/tricks (other than following the times on your website and using the natural release method) so I can avoid the de-void of taste and drying out of meat when cooking in a pressure cooker?

Laura_Pazzaglia_Simmarano_77236

You've already figured it out. The proper pressure cooking times are the key.

Just like in conventional cooking, stock in the pressure cooker will be boiling for far longer than you would normally boil meat (or vegetables) for dinner.

Steam a carrot for a few minutes to get it perfectly cooked with HD (High Definition) flavor. Boil it in a stock for 30 minutes or more and all of the carrot's juices will have released into the stock.

Ciao,

L

P.S. Don't forget. The pressure cooker doesn't just boil. It braises and steams, too!

Tim_Sutherland_52834

Since I paid alot of money for a non-venting pressure cooker and I watch it carefully, I hope my stock does not boil. I like clear stock.

Laura_Pazzaglia_Simmarano_77236

I meant "boil" as a cooking method where the food is covered with liquid versus braise, where there is just a little liquid or steam where the food does not touch any liquid.

The bubbles, or movement, of a boil do happen in the pressure cooker but only while the cooker is changing pressure. So as you're bringing it up to pressure you can touch the handle and feel the vibrations of the movement inside but when the cooker has reached pressure and you lowered the heat to what it needs to maintain a constant pressure the contents will remain still until you turn off the heat.

Normal pressure release will create a very vigorous boil, while natural release is the most delicate way to release pressure - and your stock ingredients won't be flung around the pressure cooker making a cloudy stock in the process.

Ciao,

L