Go to the Recipe: Pressure-Cooked Beef Stock
When do you guys decide to use this over the Sous Vide Supreme version you posted earlier? How would you describe the pros and cons of each, other than time.
Wouldn't the final demi glace need a refresh of the core ingredients and a reduction, after a second PC blast?I'd love to see lots more non-venting pressure cooker techniques, it's sous vide (at least to me) seems old hat.
They are both great stocks. The SVS stock tends to be a little less hands on, add your ingredients and come back to finished stock in the morning. The pressure cooker stock is great when you need beef jus in just a few hours.
The recipe was supposed to say remi. We are fixing that now. As far as more pressure cooking videos we will be adding those in the future as well.
My concern is clarity. Do pressure cooked stocks cause less clarity?
From what I've experienced, a pressure cooker can achieve a pretty great stock. You don't need to worry so much about clarity because the liquid doesn't ever boil with vigor in the pressure cooker (that type of turbulence is what I think concerns you). While coming up to pressure you can hear a little bubbling action but as long as you don't over-pressurize and let the pressure release naturally you'll be fine. If you're really that concerned about clarity though why don't you just clarify it by making consommé?
Thanks. Having very little experience with pressure cooking, I guess I didn't realize that the product doesn't necessarily "roll at boil" or experience "turbulence" as you mentioned. This is refreshing to me. In the event that I would want it crystal clear, I would certainly clarify it further. Normally I just want to maintain the lowest temp to get it as clear as possible without having to add a second step.I produce stocks pretty much every other day due to constant influx of bones and the classic method takes up 1/6 my stove for much longer than I'd prefer. Using a pressure cooker will save me time and space, and I'll still have an excellent end result. This is worth the investment of a larger capacity pressure cooker and I have my eye on some at Amazon from All American.
What fat % on the ground beef?
What did you end up doing with the ground beef afterwards?
Hi guys, questions about sieves:
1) What diameter sieves are you using in the videos?
2) I assume your sieves are all stainless? Do you put them through the dishwasher?
3) When sieving a large amount of liquid (as in this recipe), what do you use in place of a bottom pan? I assume a regular bottom pan isn't big enough.
Thanks for all your work!
Stuart
I fixed the link so it shows the ones we actually use now. Yes we use all stainless and yes we run them right through the dishwasher. We use anything from a bucket to the pan that is sold with the sieves when straining liquids though.
Treat is the same as when you make a traditional stock. Roast again and make a remoulage or throw it away(compost).
Thanks very much Grant. Though I assume you're using sieves > 8" in your videos. Maybe 12"?
Can you recommend a set of sieves that someone should own? Maybe 3 or 4 sieves to cover everything?
Based on your recipes, I would imagine something like:
Does that sound about right?
I didn't think you could compost meat or fats.
What are the differences in flavor/texture for this recipe vs. the 24hr sous vide version?
For remoulage, do you reuse the ingredients immediately, or can you store/chill them? If so, how, and up to how long?
Do you have to use the 8L pressure cooker? What happens if you use a smaller one, other than it being a tighter fit... I have a 5L pressure cooker.
Finished the stock in a 5L PC, used beef joints and scaled the recipe by half since I don't have an 8L PC. Smelt amazing and looked the business when finished. The PC was too crowded so I sieved it before trying to remove the fat. Not sure how to get the fat out now though and it looks cloudy in the blue bowl. Is there a way to fix it?
Straight after it finished decompressing
Sieved, in a blue bowl
After straining and cooling down the time during refrigeration fat will solidify on top that's the moment I remove it before portioning
What's "remi"?
Can you sub ground beef for oxtails to economise a bit?
Where can you get beef feet? I spoke with a farmer's market vendor who said that the FDA would charge them to keep offal, so they only do it with liver, brains, and oxtail.
What is a remi? Did you mean demi?
"Note, pressure cook a second time to get nice remi from your goodies."
Why do you use a lot more tomato paste in this pressure-cooker recipe than in the traditional recipe?
Is it normal for the beef feet to smell so strong when they are raw? The moment I opened the package the smell was unbearable!
Could the veal be used in place of beef in recipe as written?
There is no sous vide stock recipe.
Throw away, obviously. It has no flavour after being pressure cooked for that period of time
when you say cooking oil, which type of oil do you mean?
https://www.chefsteps.com/activities/beef-stock
^ hey this guy is right!
@Ramy Khalil https://www.chefsteps.com/ingredients/cooking-oil
The yonger the veal the less beefy flavour I would presume
You can use sheen instead, and/or pig's trotters, with some beef bones.
Beef feet are chosen mostly for the gelatin (and cause the butcher will mostly give them away for free)
You can freeze them forever (even once cooked), and use them when you want
Could I scale this up to fill a 21 liter pressure cooker? Would doing so have an impact on how long I should cooked it? Thanks!
stick with the same time once it comes up to pressure. it will just take longer to get there
Thanks for the response Kyl!
Follow up question: If I've got the extra time should I let the stock keep going?
I can't do nightshades due to my autoimmune disease, and I was wondering if there were any recommendations for substituting the tomato paste. Or maybe I can just omit it from the process? Thanks in advance for any pro tips.
Hello David, the fabled tomato nightshade is a big item in stocks and sauces. It can just be omitted with very similar results. The stock should still have good body without the addition of tomato paste. Maybe toss in a carrot.
OK, Fourth sentence. What in god's name is a "remi"?
A stock made from Remi Cruz instead of beef?
No carrots?
You are correct, there are in fact no carrots in this activity.
Remi is short for a remouillage stock. Remi is the second boil/ simmer of a stock. In a restaurant setting you start your stock with the Remi from the last stock you made instead of water, thus getting more flavor into your stock.
I’m making this stock on a Breville Control Freak. What temperature is best to hold pot for the 2 hours?
There is no real one temp to set. Once you get to the pressure you want you can dial it down around 225 but should still keep an eye on it.
Use veal bones as they will give your stock more body(more collagen) and keep ground beef.
Can beef neck be used? If so what are the benefits please?
It will be a more gelatinous stock.
Thanks Kyle. I enjoy your videos and the videos of your team and chefsteps. Y'all inspire me greatly. 👍
To save freezer space. Once stock is cooled an filtered, I assume you could boil and reduce by 1/4, 1/6, etc., then reconstituted with water when needed?
Why do we use the beef feets instead of beef bones?
Feet are rich in marrow and usually cost less than other bones.
Would Fond → Remouillage → Jus de Troisième work in this context?
Certainly. If your leftover bones have any more umph left in the tank a pressure cooker is gonna pull it out!
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