Broth/Gelatin as "cooking liquid" for Pressure Cooker?

[mike2401]

I cooked 4 pounds of chicken pieces (empire kosher brand) with 3 cups of water in my pressure cooker for 24 minutes. The chicken was delicious.

Please take a look at the 6 second video of my broth/gelatin (after it chilled in the fridge and I removed the fat layer) :

https://www.youtube.com/watch?v=xeefU...

Look how much gelatin I got !!! This is substantially more than I ever got in 12 hours in my slow cooker.

Anyway, I'm about to cook 3 pounds of beef cubes and wanted to use this broth/gelatin as the "cooking liquid".

Any issues with that?

Thanks,
Mike

[kbjesq]

Mike, I love your videos. Please keep them coming! Also FYI, your congealed broth looks just like the broth that I get using a PC . . . or using my slow cooker overnight (12 hours +/-). I have one of the "newer" slow cookers. As many have commented, the "newer" slow cookers seem to cook at much higher temperatures (even on the low setting) than slow cookers from years ago.

PS Glad to hear that your PC is working fine now.

[mike2401]

Thanks. Actually, I boxed up the Fagor Duo (which was actually a bit tricky getting it back in the box), and it is going back to Amazon.

I'm using my old pressure cooker (I've re-fallen-in-love with it) :-)

I just finished using about 1.5 cups of the chicken broth as the liquid for the beef cubes. It turned out great! It steamed fine.

I then using the remaining liquid and cooked 2 sweet potatoes and 2 white poatoes in it.

Then, I allowed the potatoes to absorb the remaining liquid.

YUM!!!

[Chemicalkinetics]

<I cooked 4 pounds of chicken pieces (empire kosher brand) with 3 cups of water in my pressure cooker for 24 minutes.>
You use a much higher ratio than I do. I think I usually deboned a chicken and used the carcass along with some chicken meat to make my broth. In other words, not the entire chicken is used maybe about 1/3rd of the meat, and I also use 8 cups of water or so.

<Please take a look at the 6 second video of my broth/gelatin>

Ha ha ha. The video is funny. I thought for a moment you may spoon it and eat it. Well, I do like to use my pressure cooker to make stock for sure. I get a bit different in taste, but not too much in texture than my standard 6-hours Dutch Oven stovetop method. On the other hand, you said slow cooker, right? That I can understand because the slow cookers do not heat the food up very hot, so it will take a long long time for it to melt and extract the fat and gelatin.

<I'm about to cook 3 pounds of beef cubes and wanted to use this broth/gelatin as the "cooking liquid".>

You can use it, but I feel it is a bit of a waste, especially it is so concentrated. :) Why not dilute it with water by a 50:50 ratio?

P.S.: Maybe this should go into Home Cooking. I will ask the moderator for the move.

[mike2401]

Yes, good point. If I were making broth, I'd be adding 14 cups of water, some chicken feet, veggies, etc.

This just happened to be the liquid remaining after pressure cooking the chicken.

I was really surprised at the extent of the gelling because I used to try sooo hard with my slow cooker and I never approached this degree of success in just 24 minutes!

I love pressure cooking !!!

Mike

PS: I will be starting a different threat to discuss the nutritional pro's & cons of 60 minute pressure cooker bone broth vs. 12 hour slow-cooker-bone-broth.

[mike2401]

What would be the advantage of diluting the gelatin/broth when using it as the base for the pressure cooker beef cubes?

[Chemicalkinetics]

Nothing, except that I figure that you are already cooking some very favorful beef and you don't need a lot of concentrated chicken broth. I tend to use more chicken based stock/broth for vegetable where chicken favor (or umami) will have a bigger impact. By diluting the chicken stock, you can have enough liquid to submerge the beef cubes. Just personal preference, nothing really important. Good luck.

[mike2401]

got it, thanks!

BTW, I just recently got into cooking more for nutrition than than anything else. My thinking was to concentrate any nutritional benefits of the gelatin along with what I was cooking.

I'm a simple guy with simple tastes :-)

Mike

[Chemicalkinetics]

Oh I see. Yeah, I think you did tell me that you are doing for a special diet for health. Good for you.

[greygarious]

Glad you are enjoying your kitchen results but I don't think you are necessarily increasing nutritional benefit by pressure cooking, as opposed to steaming, baking, braising, or searing. Avoid boiling unless you consume the leftover liquid. You'd get more flavor, for example, by searing and then braising your beef cubes than you will pressure cooking them. Look up Maillard reaction, if you do not know the term already.