We have had great success cooking broths, stocks, and everything in between in the pressure cooker. When we cook lobster stock in the pressure cooker we notice that the hemolymph coagulates into globules. It seems to capture some of the impurities in the stock, much like a raft in a consomme. Still, after straining it we consistently notice a fair amount of debris. Despite the overall clarity of pressure cooked stocks, they always contain sediment. Until yesterday. We filled our pressure cooker with roasted pork and raw chicken bones. We added some soy sauce. The pork bones were coated in red wine and fond. We added country ham trimmings because they were around. We added water to cover the solids. Then we added six egg whites and stirred them in. We pressure cooked the broth at high pressure for 30 minutes and then let the pressure dissipate naturally. When we opened the top we saw that the fat had risen to the top and egg whites had coagulated. When we strained the broth there was no sediment. We chilled it and the flavorful fat solidified on top. When it was cold we broke the fat and looked through the broth. It was crystal clear and sediment free.
January 7, 2009
January 7, 2007