Honestly the most cost effective and efficient way of procuring stock outside of buying inferior bullion cubes.

Great presentation thanks !!

Sugar??

Nice. Thanks so much.

Tt

An under appreciated web site. A great use of ageing vegetables, mushrooms.

You can get the recipe! Just look below the video!

Dude you really must try the Instant Pot, people are pressure cooking like crazy and your viewers will grow exponentially. They are the craze. You probably already know but just in case.

margarine is toxic

Hi can you help please, just made some chicken broth, its fine but it a little bitter taste to it, i use chicken both meat and bones a good pan full topped it up with water some parsley herb not fresh a couple of bay leaves and a lemon cut in half and cider vinegar Do think it could be the lemon. or perhaps something else

It takes way longer than 15 mins, your in cuckoo land your idea is good, many of these videos say near to an hour and even over and they say let the steam out at its own speed and that's around 20 minutes

Bread pudding can be taken into so many different directions. Put your own twist to it and make it yours. I prefer the Italian bread or a good French loaf. Whatever you like, go with it! Good eating!

Can two dishes with different meats be prepared (back to back) without a real contamination issue? Or, do I need to thoroughly wash the pot in between?

There is no need to pre-brown pressure cooked stock. The maillard reaction happens within the cooker itself, despite the wet environment, because the temperature of the water is able to climb higher without boiling. Check out modernist cuisine, the pioneer of this technique, for more info.

Yummy looks soooooooo good

why did you put the vanilla in last after the bread cubes? The vanilla should have been incorporated into the mixture BEFORE you added the bread cubes to soak.

Maybe, I think another possible explanation for the tough meat could be from people confusing the time needed to pressure cook food. If someone is new to pressure cooking, they might not understand that the time mentioned is after the pressure is built up and the regulator is "dancing". Not the start of cooking. ... or maybe the steps in this video only applies to beef ribs and the exact time's cannot be used for pork ribs.

I think it has to do with the round piece of metal he put in between the ribs and the liquid. My pressure cooker doesnt have this, I think if you submerge the ribs in too much liquid, it will boil and become tough.

Methinks the bacon replaces the need to add olive/canola oil for the browning process. Im not from Louisiana but I like to cook certain foods with bacon and onions instead of traditional fats/oils.

Doubled his recipe (Same cooking times) to feed my house full of sons. It was an unexpected departure from the off the shelf BBQ sauce we normally use. This was AWESOME. The ribs were really starting to fall apart, so. Think the time could be shortened a bit. Everybody loved it. Prior to the second cooking the sauce was scary hot, but was perfect after. Go for it!

I really like this guy! His accent, his look - everything is just so.. Make more videos chef Paul :-)

Brown flavor? This guy can taste colors?

Now THAT is awesome. I can taste the flavors from here. Don't forget the wine! :)

Added to my vegan pressure cooking video collection. I was looking to use up my parsnips!

Unless you include enough meat in your "raft" there will be loss of flavour in the clarification. Anyway the cosomme process isnt worth it unless youre starting with a pretty pristine stock to begin with.Theres a reason why the Chef still takes 24 hours for his restaurant stock.Im the last person to knock making stock but it cant be denied that something of quality is traded off for the speed benefit when you use a pressure cooker.

@asianmalaysian What part is missing? Chicken stock is quick and easy to make, cheap, stores well for a long time, and you can clarify it easily with an egg white to make crystal clear soups.

@raficsulejmanovic Buy some pint or quart jars, can the stock using the pressure cooker.

First problem: Don't throw the fat away. That's called schmaltz. You cook with it, it is excellent. Bake potatoes in it, they'll absorb the fat and become golden brown and delicious. If you want, use an Oxo fat separator for this. Second problem: What if you're not using the stock in 3-4 days? You can put it in mason jars and put it right back in the pressure cooker, 15 minutes pints, 20 minutes quarts. Store in cabinet for a year.

Why didn't you vent the pressure cooker for 10-15 min before putting on the weight? You normally want all the air vented so it is full of only steam.

@raficsulejmanovic You can freeze it. It will last for at least 3-4 months. The stock will smell rancid when it has gone bad. I suggest smell the stock when it's fresh then you will know what it should smell like when it spoils.

3:27* sorry

oh he says 2 cups of water at about 2:27. THANKS ALOT!

some sugar, some eggs, some cinnimon, some nutmeg. GIVE US EXACT MEASUREMENTS U DUMBF**K

you mast be take glove and use other scope

I dont steam mine, i put in in the oven with a waterbath about halfway up. I prefer when the top layer caramalises rather than steamed. Then again its my personal preference.

Great job, meat looks just perfect. Oranges were a bit of a surprise for me, I must check that out, cheers!

does not skim the scum out of the chicken stock?

my grandma used to put cogniac in hers....really good

why did my ribs come out tough ?

Great! Thanks for the tip. I use my pc for a lot of things but I never thought of glazed root veggies as a side dish. I'd add some chunked ham because the glaze would compliment this dish as well as provide my tummy with meaty goodness. Sorry, I'm not a veggie-a-tarian...but I love them all raw, cooked or juiced. Pressure cooking them provides another method of nutrient retention when raw isn't convenient.

@cfhasib Why are you watching vegetables being cooked? I think your a closet vegetarian:)

What are u using there between the ribs and the water/sauce.. My PC never came with anything like that... I'm a rookie!!

@vikaleeanessa It looks like sludge. Ugh.

If you are giving a recipe, then it is necessary to give measurements. Stupid video.

I love ribs and I love my pressure cooker. Great demonstration.

Thanks for taking the time make a video for the pressure cooker. Some of these comments are rather brutal considering it is a darn recipe. Not really the forum for the pro and cons of eating meat. I did wonder about the cellophane comment though.

my grandmother used to make this for me before she died in 07 and my aunties didnt get the receipe from her. i tried his and it came out great...put in a little cognac like mawmaw and you got a bread pudding RIP Lois

Really nice recipe...Thanks!

If there is also a layer of foil over the cellophane, and the oven temperature is relatively low (say 250 to 300 degrees) it won't melt. At least Saran Wrap won't. Cheap brands might.

Cant have the best of all worlds, I guess. Still, if the alternative is a bouillon cube, its far better way to go.