Quote:
Originally Posted by Baby Lee
Pressure cooker stock > slow cook stock
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I've always done pressure cooker before - this is the first time I've done slow cooker, but I was impressed with the flavor. I let it simmer for almost 24 hours. And I think the slow cooker is easier, but I guess that's personal preference. The pressure cooker is obviously faster. Though I can get more in my slow cooker (I have a big one years ago to product test).
I haven't actually made anything with this batch of turkey stock, but I do think I got more collagen extraction out of the pressure cooker - maybe even too much. This batch is like loos yogurt; my pressure cooker stock would be like loose jelly it was so thick.