Tyler Ludens wrote:I don't have a pressure cooker but I wonder if a slow cooker would work?
Dan Boone wrote: I also freeze some in ice cube trays to store in the freezer. I don't trust the fresh/bottled for more than a week or two, but now I can splash it liberally into everything I cook instead of the cooking water I was too-frequently using before. The stock ice cubes will keep effectively forever I imagine, but I haven't been doing this long enough to test that and in any case I don't expect my supply to last more than a month or two past the time when my garden is frozen down to near-nothing.
Dan Boone wrote: I also check the fridge for other neglected store veggies, which today yielded me some celery tops for the stock. I top up the pressure vessel to its max fill line with water and set the cooker to max pressure/max time (which on mine is 99 minutes). Set it and forget it.
John Rynne wrote:The whole point of pressure cooking is it gets the job done FAST. For example, vegetable stock should be done in 5 minutes at a reasonable pressure; give it 10 if you want overkill. 99 minutes would be excessive using a normal pot; that long with a pressure cooker is just a waste of time and energy
Tim Skufca wrote:Dan, great recipe! I appreciate its complexity. It's amazing how much a little olive oil will bring out the flavor, as well as all the other ingredients you listed. Even if one has a fraction of what you've included here, the key point is that it will have tons more flavor than just using water.
Dan Boone wrote: People in this thread, and by far the majority of internet commentators, all urge a very short/fast cook for veg broth made in a pressure cooker. This is said to contribute to "clean" or "bright" or "fresh" flavors. But I've tried this a few times, and all I get is a weak sort of dishwater. I think it might be good advice if you're going for a specific vegetable flavor, but for the dark, rich, full-of-umami and body product I have been craving, I continue to think that longer cook times are needed. However, I decided to compromise between my first impulse (two hours at high pressure) and the internet's "five to twenty minutes" advice that has let me down so badly in the past.
So I let it cook for an hour and then come down to standard pressure on its own (a couple more hours.)
Jay Angler wrote:I can't use my thick, jelly-like broth for cooking absorptive things like rice - it just doesn't work unless I do a mixture of about 1/4 bone broth to 3/4 water. Have you tried that and found the same issue?
Jay Angler wrote:I do believe that the collagen and nutrients in bone broth are important in keeping my bones healthy.
Dan Boone wrote:Seeing as store-bought broth/stock costs a minimum of $1.75 a quart and up (way up in some cases, I've seen brands priced at $5.00 and above) it's arguable that my seven jars are "worth" more than twice in future grocery savings as much as we paid for the whole bird.