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paulraphael

paulraphael

8 minutes ago, DiggingDogFarm said:

To my taste, a pressure cooker (or a long simmer) ruins chicken or turkey stock—but not broth.

Sanguine flavor is extracted from within the bones.

Fine with red meat/bones, but not white meat, especially from young birds—which most are.

 

That's peculiar. Does that mean blood flavor? I associate that with  metalic / iron taste. Never experienced this in any chicken or turkey stock from the PC.

 

I don't use the PC for fish or vegetable stocks. I get the best results doing these sous-vide at 85°C. Precook the garlic or leave it out; use about 1/3 the onions/shallots and carrots compared with conventional stocks.

paulraphael

paulraphael

7 minutes ago, DiggingDogFarm said:

To my taste, a pressure cooker (or a long simmer) ruins chicken or turkey stock—but not broth.

Sanguine flavor is extracted from within the bones.

Fine with red meat/bones, but not white meat, especially from young birds—which most are.

 

That's peculiar. Does that mean blood flavor? I associate that with a stron metalic / iron taste. Never experienced this in any chicken or turkey stock from the PC.

 

I don't use the PC for fish or vegetable stocks. I get the best results doing these sous-vide at 85°C. Precook the garlic or leave it out; use about 1/3 the onions/shallots and carrots compared with conventional stocks.

paulraphael

paulraphael

3 minutes ago, DiggingDogFarm said:

To my taste, a pressure cooker (or a long simmer) ruins chicken or turkey stock—but not broth.

Sanguine flavor is extracted from within the bones.

Fine with red meat/bones, but not white meat, especially from young birds—which most are.

 

That's peculiar. Does that mean blood flavor? I associate that with a stron metalic / iron taste. Never experienced this in any chicken or turkey stock from the PC.

 

I don't use the PC for fish or vegetable stocks. I get the best results doing these sous-vide at 85°C. Precook the garlic or leave it out; use about 1/3 the aromatics compared with conventional stocks.

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