http://www.thekitchn.com/feedburnermain
Traditional stovetop bone broth takes a minimum of 24 hours, but ideally more like 48 hours to transform a pot of water, acid, and collagen-rich bones into a deep, golden-brown liquid with a texture like barely set jello. Truth is, when you cook bone broth on the stove for that long you and your house will smell like beef broth for days. The good news is there is another way.
Broth in an electric pressure cooker can feel like nothing short of magic, but cooking broth under pressure is a technique that professional kitchens and wise home cooks have been using for decades. Cooking the bone broth in a closed environment and under pressure speeds up the process, which means you can go from bones to luxurious broth in about eight hours — most of which is still hands-off. In this cooking lesson, we’re going to show you the simplest way to do just that with beef or chicken bones.
Filed under: Fitness
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