Step 2: Pressure Cooker
Step 3: Strain and Chill
Worth the effort?
The pressure cooker certainly takes care of the biggest hurdle in making home made stock, which is time. In terms of cost, a litre of of beef stock from the supermarket will cost $4-6, depending on the quality. The beef bones to make this stock cost $4-5 a pack, and the vegetables were already in the fridge - I didn't buy any extra specifically to make stock. So it costs about the same as buying a carton.
The benefit is that you know what's in the stock, you have control over the amount of salt, the flavourings added, and you get a real richness from all the gelatine in the bones that you don't often get in commercial stock.
I used this to make a delicious jus for roast beef, and a very yummy french onion soup.
The pressure cooker certainly takes care of the biggest hurdle in making home made stock, which is time. In terms of cost, a litre of of beef stock from the supermarket will cost $4-6, depending on the quality. The beef bones to make this stock cost $4-5 a pack, and the vegetables were already in the fridge - I didn't buy any extra specifically to make stock. So it costs about the same as buying a carton.
The benefit is that you know what's in the stock, you have control over the amount of salt, the flavourings added, and you get a real richness from all the gelatine in the bones that you don't often get in commercial stock.
I used this to make a delicious jus for roast beef, and a very yummy french onion soup.
1 comment:
The French Onion Soup was wonderful!
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