rotuts

very interesting points . next time I work on stock 1 hour , HP , initially.

@lemniscate I take it you do 4 hour iPot ( HP ) settings. I do 30 min HP , ( any sort of release , depending what Im otherwise doing ) stir the content up , as this timing seems to release the meat from the bones w no fuss. remove the bones , mash the meat chunks up , then 10 more HP minutes then compress the meat via a colander ( or my ' lost ' potato masher , ie a new one is coming ) do you think a longer HP time give the stock more flavor from the meat ? my iPot times are not carved in stone .

Ive been making instant pot stock for quite some time . not sure if iPots are available ubiquitous in Japan. its an electric digital pressure cooker. IVe made turkey stock from raw and roasted carcass. I re-use that stock several times rather than starting w water each time , as its a way to concentrate the final stock w/o having to reduce the water initially . I use no seasonings with this method , as they might over concentrate especially if using salt. Ive tasted no off tastes from repeatedly doing this . I rapidly cool the stock, then regrigerate , then freeze in vacuum sealed bags. from this experience , and a recent one here : https://forums.egullet.org/topic/167159-stock-instant-potd/#comment-2437466 I see no advantage in doing the feet separately , as long as you are using enough water and time , with the whole combination are you using a traditional stove top PC ? do you have an iPot ? BTW , Ive found seasoning the stock later is more flexible than seasoning initially . and the resulting stock's flavor can vary w your expected use each time. good luck . please consider posting your experiences . \ and pictures are always appreciated , including some of your steps if you have the time. P.S.: if you plan to get the most flavor out of your chicken into the stock chop the chicken into smaller pieces , thus increasing the surface area of chicken :: water. there might be little flavor left in the chicken , but that's because the flavor is now in the stock.

@Neely love to find boxed mushroom stock. 1 ) it probably does not come in low to no salt 2) it probably is not available in the USA.

I imagine you will get a full warranty it seems they have tried to move Tech @ Anova to a subscription model . P.S.: that move might just be the App .

@mgaretz thank you , Im thinking of using ' country pork ribs ' but I can also get 2 - 3 lbs of butt.

@mgaretz I have never slow cooked anything. but Ive had slow cooked food food @ friends. was the loin meat tender and moist ? a P.S.: what did you not like about the iPot slow cooking ? if I can find my 6 qt iPot glass cover I might giver it a try w those same ingredients . thanks.

thank you. corrected.

and not just that : I just can't see reusing SV bags . the ones I use are about $ 0.04 a bag. I do reseal bags from the freezer , as Ive allowed for that . esp dry items .

I have two miso's : the on on the R is from Tj's , and I refrigerate after opening. the packet says it expires 6 / 25 . the left came from MarketBasket . I have not opened it yet. it does not say anything on the packet about expiring at all . it does have these number on the back : 5512 044. miso has so much salt in it , as the idea was to preserve via salting it might not expire as such for some time. might not kill you , in the distant future but might taste less interesting.

@weinoo Traveling to FR ? the Baguettes ? the Pate ? the Wine ? my Cataracts Ops were completely covered Im pretty happy , now that I discovered ( as this is a Food Forum ) Scrapple , ( Jones ) Air Fried ( from Fz ) w fresh bread ( CSO'd ) from TJ's window green onions maybe a glass of Tj's Plonk ?

@weinoo like getting your cataracts taken care of .

@Neely AVC = ?

the lighter colored one is ' stock ' the darker , in the small jar , is demi-fond from the tray used to CSO the 4 turkey breasts that then got cut in 1/2 and vac's and Fz. for future use.

@Smithy there meat that you see in the colander , above , came from the two turkey backs . its been in the iPot , FP for 30 min , then 10 more ++. as much of the ' jus ' had been wrung out of it as possible . it is dry . it has no flavor what so ever left. even MC had no interest in eating it. its been tossed.