Thursday, October 8, 2015

A Twist on Broth

I came up with a small twist on the making of broth or stock. The Culinary Institute of America recommends here cooking the bones and meat for several hours (depending on the type of meat used) and adding in the vegetables for the last hour. I decided to try cooking the vegetables separately in a pressure cooker. So here is the chicken...

and here are the vegetables in the pressure cooker.

I combined them for a few minutes at the end, then cooled the broth for storage. I also tried it on beef. Using the pressure cooker for the vegetables probably saves their nutrients a little better. It definitely saves an hour by cooking them in parallel with the meat.

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