Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 33

This, as the name implies, is specially formulated for freezer storage – it is more concentrated, has fewer additives and omits those that might decay early.

50 minutes

up to 2kg (4½lb) bones and meat scraps, cooked or uncooked

salt and pepper

root vegetables, diced (not green vegetables)

1 Wash bones and chop finely. Salt any meat to assist the release of juices.

2 Cover with water (but no more than halfway up the pressure cooker sides). Boil and skim off scum.

3 Add root vegetables and a bit of seasoning. If some water has boiled away, make up to half full.

4 Bring to pressure. Cook for 35–40 minutes for cooked bones, 45–50 minutes for uncooked bones and meat. Cool to reduce pressure.

5 Strain off solids. If you wish, you could now return the fluid to the open pan for rapid boiling to reduce and further concentrate the fluid. Cool and degrease by skimming off solid fat.

6 Freeze. Storage time is up to about 3 months. If you are making a large batch, consider storing in several small containers corresponding to a serving or two so that you don’t need to defrost and refreeze large quantities each time.

7 On reuse, this stock will need diluting with 2–3 times as much water. Bring to boil for safety. Add vegetables at this point, pressure cooking green vegetables in the stock for 4–5 minutes.

8 Check and adjust seasoning.