Quote:
Originally Posted by javadog
Stews, yes. Stocks, no.
JR
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I'm not in complete agreement with that.
If you're getting your Julia Child on and doing highbrow stocks, especially for something like consomee, it's likely not the best tool for the job.
If you're making a quick stock with the roast chicken carcass for tomorrow lunch's chix and barley soup - the pressure cooker rocks! Yes it'll be cloudy. No the flavors won't be quite as pure and clean as the "right" way - but it'll be done by the time you're done with dinner.
The more thorough reviews I've seen also mentioned the difference in the quality of stock made in the rattle-top versus the springy-thingy types. I guess the rattle makes the flavors go away faster.