Comments on: How to Make Pressure Cooker Stock

By: Victoria

Victoria — Sat, 29 Jan 2011 16:26:18 +0000

heh heh heh, maybe I should have read all the way through the comments before posting. I will google my model right now.

By: Victoria

Victoria — Sat, 29 Jan 2011 16:25:04 +0000

I have a pressure cooker, but it’s an Italian model (Aeternum) and there is no weight gage (??)/ way to tell how many pounds of pressure the pot is under…. is 15 pounds of pressure somewhat standard? On the lower or higher end? I’m just trying to figure out how I can make this recipe work without knowing exactly how much pressure the pot in under.

By: patiodaddio

patiodaddio — Wed, 19 Jan 2011 16:50:03 +0000

Wendy – To be safe, you really should consult the manual. Just Google it up.

By: Wendy Hogan

Wendy Hogan — Sat, 15 Jan 2011 21:48:35 +0000

I have a pressure cooker that is smaller than yours shown and without a gauge. I guess its about the size of a 4-6 qt pot. The only thing on top is a little knob that sits on top and jiggles. So far I’ve only used it for vegetables. I don’t have a manual.
If you can would you tell me how long/what heat level/how do I know when it gets up to pressure? thank you, w

By: lisamichele

lisamichele — Thu, 13 Jan 2011 21:49:05 +0000

Jenie – Most pressure cookers should have a “rocker” that sits on top of the vent pipe…they are weighted to allow different amounts of pressure. I think most pressure cookers have a 15lb rocker, but your manual might tell you.

Erika – I have the same pressure canner used in this article, it has a “button” that pops up when the canner comes up to pressure, so you know not to open it, and I’ve seen other pressure cookers that have the same thing and will actually lock the lid so you can’t open it till the pressure drops. Possibly if your grandma’s pressure cookers are older, they might not have this safeguard.

By: Jenie Rainey

Jenie Rainey — Wed, 12 Jan 2011 03:47:47 +0000

I have an electric pressure cooker and it has no gauge for how much pressure is being added. Do you know how to adapt this recipe?

By: Erika

Erika — Mon, 10 Jan 2011 01:39:22 +0000

I like the idea of the pressure cooker. I wanted one so that I could fix the kind of food my grandma always did in hers. Since she had two, I got one. Well, I didnt realize how quickly they could build up pressure and I opened it after the lid had been locked for “only” 5 minutes…I was 8 months pregnant, the top blew off and I had hot stew all over my stove, kitchen, floor and ceiling…not to mention the burns I got on my hands and forearms! Luckily the lid didn’t hit me! I gave that contraption back to her the next time I went for a visit! But yours looks good!

By: kimeril

kimeril — Sun, 09 Jan 2011 19:54:35 +0000

I have been making my own Turkey Stock for Thanksgiving for 29 years. My mother-in-law taught me only she didn’t roast the turkey parts. I started doing that about 10 years ago and it made all the difference in the world. Don’t skip that step. My family insists I make the corn bread dressing and of course the gravey because of my stock. It can be done up aheat and even frozen.

By: Beth

Beth — Sun, 09 Jan 2011 17:43:01 +0000

I love this recipe for making my own stock. I recently bought a Fagor 8 qt pressure cooker and so far, I have made soup, chili and a pot roast dinner in it. I was worried about putting bones in it (we made ham and bean soup but was concerned about adding the bone…guess that was unwarranted.

By: Rachel

Rachel — Sat, 08 Jan 2011 17:10:31 +0000

I make chicken stock overnight in my crackpot regularly and have had great results. Sometimes I start with a whole raw bird and after 2 hours or so, take it out and harvest the meat off for potpies or whatever, then return the bones to the pot and add the veggies and herbs at that point, then let it rip overnight or even longer (24 hours is fine)

I’ve found that starting with a raw bird makes a more gelatinous stock than sing pre-roasted bones (though I do save all of my bones and use them too, just a slightly different result). Also organic and naturally raised poultry makes a far superior result than icky factory farmed birds.

Adding some braggs cider vinegar to the pot before starting, when the water is still cold, and allowing that to sit for 30 min to an hour before starting to cook also helps bring more minerals out of the bones and increase your gelatin.