Stephie

I less care about the color for the veal stock because it is going to be in sauces. The fat emulsifying in it negates my ability to finish a sauce with butter. Not the end of the world. But, if this was chicken broth for soup, it may look more like cream of chicken soup. Not awesome if it's not what I'm going for. I blanched the bones and rinsed them off before I roasted them. Stock was bones, water, fond from roasting pans that I deglazed with a little red wine, peppercorns, bay leaves, onions, and carrots. Nothing I haven't made fifty times, but out of the pressure cooker and with less marrow. Call me stumped other than the marrow theory above. Appreciate all the feedback.

"Well, my theory is that in the case of tonkotsu broth, the gelatin created as the broth cooks acts as a kind of net, trapping all that good stuff and causing the broth to become both opaque, and more flavorful." - Kenji from Serious Eats comments. Later in his article, he talks about par-cooking the bones and removing the marrow before starting actual stock production. I did par-cook the bones, but a boat load of marrow went in the stock. I used about 70% of bones to 100% water. There is a lot of gelatin in the stock to say the least. If it holds the fat, that could explain some of this. Interesting find. Thanks!

With regards to the natural depressurization and cooling, apparently just letting the pressure return to zero isn't sufficient. That's what I did, and obviously it didn't work out so hot for me. I suppose next time I'll wait another half an hour or so before touching the cooker. The bigger issue than the cloudiness is that the fat seems to be emulsified in the stock. I went in the fridge this morning expecting to see a layer of fat on top ready for me to remove. Not the case. I have a batch of greasy veal stock and a likely very greasy demi-glace that I just turned off the heat. I can live with it for sauces, but if this was a batch of chicken stock, I'd be more displeased. What I do know is that my next batch will not be 40 quarts!

I made veal stock in my pressure canner today (All American 25 qt) according to MC's instructions. I understood that because of the pressure in the cooker that my stock wouldn't boil. It did. In the first batch, it was obvious because the liquid was dried a good four inches above the level that went in. In the second batch, it hit the lid and was still lightly boiling after depressurization. The stock is fine, other than being far from clear. Any insight as in to what I did wrong?

Thanks yall. Today was my first experiment with slow cooking frozen food, which was quite a success. Onward and upward!

I have an All-Clad slow cooker with a cast iron insert. I would like to prepare food at night, refrigerate, and then place to cook in the morning. I'm concerned about the rapid temperature change harming the cast iron. Does anyone do this with success? I might be able to eke out an hour in the morning to let it warm up a little bit, but it doesn't seem like it would be enough. Thanks for any advice.

I bought a bunch of natural sausage casings packed in water this weekend. Despite the best intentions, I didn't get around to using them. Any suggestions on preserving them for later use? Salt? Freezing? Thanks.