Comments on: Pressure-Cooked Stocks: We Got Schooled.

By: davearnold

davearnold — Tue, 09 Aug 2011 21:04:28 +0000

I was talking to Chris young about this subject. He definitely has a “Do not exceed” cooking time. Maybe the 1.5 hours time is based on that?

By: davearnold

davearnold — Tue, 09 Aug 2011 20:55:41 +0000

Dunno Barnaby,
When you factor the cost, don’t just factor the gas, factor the air conditioning you won’t have to use as well!

By: John

John — Sat, 30 Jul 2011 15:40:19 +0000

Hey Dave, I’ve been doing a bit of reading online. It’s been reported that chicken stock in modernist cuisine is pressure cooked for 1.5 hours. Would this have any affect. I’ll run some tests after my Kuhn Rikon gets in.

By: Barnaby

Barnaby — Sun, 24 Jul 2011 21:21:26 +0000

Much like Rosie, I too came across this article while deciding whether to try and save energy and time when making stock by using a pressure cooker.

I had been looking at getting a Kuhn Rikon one based on it being sold by a German retailer called Manufactum (home of a lot of old-school cooking equipment). They had the 7l one for €220 which is no small investment. However, I just noticed the same one on amazon.de for €129!!! Although still not cheap, it is affordable.

What I’d like to figure out, from a purely economic point of view, is how many stocks I’d have to make to save enough gas to cover the €129…

By: » Pressure Cookers Cobb's Kitchen

» Pressure Cookers Cobb's Kitchen — Mon, 13 Jun 2011 05:10:27 +0000

[...] leads me to this great article by the guys over at Cooking Issues. It highlights the need to have a pressure [...]

By: Chuck

Chuck — Tue, 15 Mar 2011 16:29:34 +0000

Thermal cookers are popular in asian countries, but now found in import cookware stores everywhere. Thermos brand is the most popular. They only require heating of the contents initially on the stove, then the pot is transferred into the thermos, and the food “cooks” in it’s own residual heat, with the thermos keeping in the heat. It’s basically a “cordless” slow cooker. see a description at: http://www.galtak.com/thermos.html

By: davearnold

davearnold — Sat, 12 Mar 2011 04:24:28 +0000

Thanks Rosie!

By: Rosie

Rosie — Fri, 11 Mar 2011 13:30:34 +0000

I am amazed at this post and subsequent conversations. I have just been convinced in five easy steps to buy a Kuhn Rikon pressure cooker (was thinking about getting a PC anyway…) and have had a lesson in chemistry at the same time. All because I went googling one day to find out if it would be a good or bad idea for me to use a pressure cooker to make stock instead of via the regular method. I am now sold and what’s more, I can’t wait to witness my very own water-based Maillard reaction! In fact, I’m thinking maybe a duck bone broth, because I would then have on my hands a mallard Maillard reaction. Muahaha! Thanks for a fascinating blog – keep up the very interesting work! I don’t know how you find the time to cook as well…

By: Jane

Jane — Sun, 16 Jan 2011 23:56:09 +0000

I believe in this case, you certainly get what you pay for, as illustrated in these tests.

I have 3 Kuhn Rikon pressure cookers which meet all my needs: the waffle-base 2.5 Qt Braiser pan, a 6 Qt tall stock pot & the 8 Qt squat Family cooker — aka “Bubba”. These all have a solid 1/4″ aluminum disc sandwiched into the triple-ply base, are built from a substantial weight surgical grade stainless steel, cook like a dream and are made in Switzerland. The Fagor is made in China, I’m not sure about the WMF but another German brand, BRK, have only the tops made in Germany while the bases are made in Asia.

By: davearnold

davearnold — Thu, 13 Jan 2011 06:10:31 +0000

The main problem was I think we were saponifying fats.