pressure cooker
Reddit take
Not enough linked mention summaries yet; the source excerpts below are the evidence.
Pros
- Pressure cooker makes it easy to have soup on hand every day, 20 minutes to come to pressure, 20 minutes at pressure, blend if the soup calls for it.
- Pressure cookers are underrated, certainly is a great hack. I love the old style ones with the weight on top.
- Pressure cookers save time and give rich flavor, but stock may be a bit less clear than slow-simmered.
- Use a pc myself. Much quicker, much less energy (gas) used. Don’t worry about skimming.
- honestly, I've made tonkatsu broth both ways. the flavor from both was good. the depth of flavor you get from the pressure cooker is impressive for how long it takes. But you just don't get that same depth of color and flavor that you ge...
Cons
- Parent context: Are pressure cookers worth it? I’ve been thinking about buying it from Costco since they’re offering it right now but I also don’t want to buy something unless I’m very sure I’ll be using it often. Reply: Neither was phen...
- If you need to speed that up, use a pressure cooker. 180 minutes turns into 40. However pressure cookders mute the flavor somewhat so you'll need to adjust your seasonings.
- Parent context: honestly, I've made tonkatsu broth both ways. the flavor from both was good. the depth of flavor you get from the pressure cooker is impressive for how long it takes. But you just don't get that same depth of color and fl...
Sentiment
7 positive (70%) · 3 mixed (30%) · 0 negative (0%)
Trust + time weighted score: +67% · raw score 70%
What redditors said (10 of 10)
Pressure cooker makes it easy to have soup on hand every day, 20 minutes to come to pressure, 20 minutes at pressure, blend if the soup calls for it.
Parent context: Are pressure cookers worth it? I’ve been thinking about buying it from Costco since they’re offering it right now but I also don’t want to buy something unless I’m very sure I’ll be using it often. Reply: Neither was phenomenal or made me feel like I HAD to use the pressure cooker to make them, but it does free up my time for around 40 min to go do some other chores while dinner is cooking. I do plan to use it for stock and yogurt in the coming months, but I've also had it for 3 years and have used it maybe 5 times.
If you need to speed that up, use a pressure cooker. 180 minutes turns into 40. However pressure cookders mute the flavor somewhat so you'll need to adjust your seasonings.
Pressure cookers are underrated, certainly is a great hack. I love the old style ones with the weight on top.
Pressure cookers save time and give rich flavor, but stock may be a bit less clear than slow-simmered.
Use a pc myself. Much quicker, much less energy (gas) used. Don’t worry about skimming.
Parent context: honestly, I've made tonkatsu broth both ways. the flavor from both was good. the depth of flavor you get from the pressure cooker is impressive for how long it takes. But you just don't get that same depth of color and flavor that you get with a proper pot and a long 8 to 10 hour simmer. It's just more... Luxurious I guess I would say? But if you are really pressed for time you get really good … Reply: With tonkatsu, the roiling boil breaks the globules of fat into tiny bits that are small enough to get suspended in the water, which is helped by the gelatin converted from collagen in the bones. So, I would say time is your friend, here, and a pressure cooker would not improve the results.
honestly, I've made tonkatsu broth both ways. the flavor from both was good. the depth of flavor you get from the pressure cooker is impressive for how long it takes. But you just don't get that same depth of color and flavor that you get with a proper pot and a long 8 to 10 hour simmer. It's just more... Luxurious I guess I would say? But if you are really pressed for time you get really good flavor from a pressure cooker.
I make great beef stock and have tried both ways. I roast the bones first and then pressure cook for 2hrs. Comes out identical to an 8hr boil
But if you have a chance to try pressure cooking them, that is the go-to magic strategy with dry beans.
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