Stovetop method: bones were cooked for 6 hours at a bare simmer (around 80°C) (1st pic).
Pressure cooker: bones were cooked on high pressure for 20 min + natural release (2nd pic).
I did not notice any difference in the taste of these two broths, the only difference was that the broth made in a pressure cooker was more cloudy, as you can see in the pictures.
by badbluezg
2 Comments
pressure cookers really are incredible for broths. this has inspired me to lower the time i set mine to
I will add this to the list of reason to buy a pressure cooker. Maybe I’ll get there some day