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Old 02-15-2013, 02:13 PM   #16
JessB320
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Quote:
Originally Posted by ExPirateShopGirl

I use it all the time. You can cook dried beans (soaked or unsoaked) in an hour, make stocks (chicken, beef or veg) in an hour, start to finish, you can can low acid veggies. There's a huge difference in flavor from an hour of simmering on a stove and an hour pressure cooking.

I really like using mine to cook potatoes in large chunks quickly and without boiling them. I can pressure cook a chicken in an hour to use in chicken salad and it's moist and falling off the bone.

There are websites that will give you the timing on pressure cooking just about anything. They save so much time!
Ok I may have to bit the bullet and get one, I would use it for all those things!!!
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Old 02-15-2013, 03:11 PM   #17
likescarrots
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I'm kindof shocked by these posts! My husband makes veggie broth almost once a week and it takes about an hour (minus chopping time which takes about 5 min or so). We just have a ton of veggies- carrots, celery, onions, garlic, and any other random stuff we have; fennel root, radishes, apple, turnip, parsnip etc., also if you have left over fresh herbs throw them in - chop everything pretty large and throw it in a pot, fill the rest of the pot with water and bring to a boil for about 20 min. turn down the heat and cover for another 40 minutes or so. Maybe it is the lots of veggies to water ratio that makes it quick, I mean an hour is not very quick but it's not 5-8 hours!
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Old 02-15-2013, 03:43 PM   #18
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It's only 5 hours if I'm cooking something with bones. When I make chicken stock I cook all the chicken that isn't used and we won't eat. IE, bones, skin, fat, innards, we won't eat any of that so it goes in the pot. Anything with bones I cook for a minimum of 5 hours. Like I said, my beef stock was done in about 1.5-2 hours, I didn't time it so I don't know for sure. I assume veggie stock would be the same. lol
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Old 02-15-2013, 04:06 PM   #19
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Quote:
Originally Posted by likescarrots View Post
I'm kindof shocked by these posts! My husband makes veggie broth almost once a week and it takes about an hour (minus chopping time which takes about 5 min or so). We just have a ton of veggies- carrots, celery, onions, garlic, and any other random stuff we have; fennel root, radishes, apple, turnip, parsnip etc., also if you have left over fresh herbs throw them in - chop everything pretty large and throw it in a pot, fill the rest of the pot with water and bring to a boil for about 20 min. turn down the heat and cover for another 40 minutes or so. Maybe it is the lots of veggies to water ratio that makes it quick, I mean an hour is not very quick but it's not 5-8 hours!
Me too. If you cook veggie stock for that long, I would think it would turn rather bitter. An hour is just fine.
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Old 02-15-2013, 05:44 PM   #20
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I also do the "free broth" method. Ours is really quick. Like some other PPs, we eat a ton of veggies and put any scraps, peels, anything we'd put in the garbage disposal in a freezer bag until it's full. I just dump the full freezer bag w/ 10 cups of water into a big pot, boil it for maybe half an hour max, then I "zip it" as I call it with my immersion (or stick) blender until it's slighltly pureed. After that, I let it cool for a bit then pour it into my cheescloth-type bag and squeeze it over a big Pyrex measuring cup (I get a LOT bigger yield doing it this way). Then I just pour into mason jars and refrigerate.

I don't add any seasonings to it. I like to know it's got a mild, neutral flavor because it's just easier for me to determine the amount of spices and salt in my recipes if I don't have to account for them in the broth. I've also learned not to dice up an entire broccoli stalk. It gives it a bad smell and taste, but that may just be my opinion.
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