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A pressure cooker adds some maillard flavors to a stock. Used correctly, it also keeps the stock below a simmer, so fats are less likely to emulsify and you get more clarity (visual and flavor). And if you can keep the pc from venting, it holds in more of the aromatics.
I've never used an IP ... isn't it a pressure cooker too?
A pressure cooker used correctly adds some maillard flavors to a stock. It also keeps the stock below a simmer, so fats are less likely to emulsify and you get more clarity (visual and flavor). And if you can keep the pc from venting, it holds in more of the aromatics.
I've never used an IP ... isn't it a pressure cooker too?
By Shel_B,
