My experience has been broth turns whitish when the cartilage starts dissolving. I don't know if it is the cartilage itself or just the total dissolution that starts taking place at that point. I think it just proves 2 hours of pressure cooking is not quite enough. In fact, I think an important benefit of the insulated pressure cooker is the energy boon of the "after cooking" after the power goes off which involves a spate of "slow cooking". I would not do a quick release. You need every bit of the after cooking. In fact when I am breaking down a whole huge turkey around Thanksgiving, by the time I've got it all broke down, wrapped parts up for the freezer, and I stuff all the bones in the electric pressure cooker with salt and water, I turn on the pressure cooker for two hours and go to bed and deal with the broth in the morning and it is excellent. I actually will bring it to pressure again in the morning to resterilize and make everything more liquid.
for tonkotsu I usually pressure cook the bones for 2-2.5 hours and after that i keep boiling it for about 30 minutes. that gives you that white broth instead of the clear one you made in the video.
Hi Jon. I've made "bone broth" (rich stock) in my Instapot every Sunday for the last four-ish years. I've found that cooking on high for an hour and then quick pressure release, give it a good stir/bash around with a wooden spoon to separate the joints and expose tissue, and then another hour on high and then natural pressure release will break down most of the connective tissue. And yes, adding the aromatics near the end delivers more flavour. I usually add some kind of pulse for additional vegetable protein. And yes, long high pressure cooking definitely caramelizes the stock, but I almost always roast some of the bones or feet or wings or pig skin. Thanks for the video .
You inspired me to finally unearth the massive bag of chicken bones in the back of my freezer and make stock with this video. I'm doing it in a slow cooker, but the concept of the video finally gave me the push I need, at least.
That's awesome! I would suspect the lack of milkiness is due to the pressure preventing as much cavitation, but I really don't know for sure. As I understand it, milkiness is from some of the fats emulsifying into the broth from the rolling and mechanical mixing of the boiling liquid. Maybe after pressure cooking, put it all in a stock pot and boil it for another 30 minutes to an hour, see what happens. That could get you that milky quality as well, for only a 3 hour cook time.
I was thinking the same thing about boiling after the pressure cooker to whiten the broth! Honestly I might go and try this because I’m very curious now
I really think the white is a reaction from colagen/gelatin and fat with the movement of the boiling water. Because there's a fish dish in my country that's just made with a very fatty part of fish which has a lot of collagen, with tons of oil and some garlic. You just cook it while shaking it non stop and the oil ends up becoming a white creamy sauce. If you don't shake it, it doesn't' happen.
Way of Ramen has a lot of tonkotsu broth iterations, and he uses a pressure cooker for the final step. There's quite a bit of preboiling and soaking and rinsing of the bones beforehand, but his tonkotsu videos I believe still use pressure cookers. I do think also plenty of the comments here have some insight. But this is such good experimentation for this too, thank you for demonstrating!
if you want your stock to be clear son't simmer, keep it somewhere around 170 - 180F nad let ot go overnight. Then you can use the bones and pop 'em in the pressure cooker. For easy color Yellow and Red Onion skins.
Well, yeah, I do it all the time (stovetop pressure cooker). When I do use the pressure cooker, I use a Helen Rennie technique that I'm still not convinced is safe: pressure cook (chicken feet or wings usually) for 90 minutes, then do not open the pot - leave overnight. Not telling anyone to do that, but I love my broth/stock. I'm guessing that all that time in a sealed chamber keeps it safe? (And hot for a long time, extracting lots of flavor?). I do usually pre-roast as well. I try to remember to add a couple T of apple cider vinegar from the get-go, to (supposedly) pull out all the nutritious stuff. And I do aromatics/mirepoix from the start. I toss everything but the broth at the end, because it's all spent. The advantage to your way of doing veg later is there's more room for water initially. I have a 6 qt cooker, and it limits how much broth I get. When I want a lot, I drag out my big old regular pot.
One other thing is be interested in is if there's a saturation point. My faberware 7 in 1 is quite small. A bag of bones from the Asian market is maybe 1/2-2/3 of the pot.
the brown color of the broth also comes from the rests of blood, muscle and marrow that are on the bones. The thing is, thoroughly cleaning bones (soak them in vinegar etc) is so inconvenient :( I'd rather take the hit to the aesthetics of it than add a few hours of prep. Also it's been years cooking with the pressure cooker and I'm still terrified every time I need to vent it manually lol
I think the first video I saw of you was the tiktok that you did making bone broth out of an entire pigs head. Was very impressive watching you crumble the skull afterwards. Great to see how your content is growing :)
Looks good. Thanks for this presentation . There is a lot of flavor in that fat you always discard. I always leave a bit and add some “hot peppers” to the concoction which keeps me a bit warmer in the winter. However in answer to your title question I believe the answer is no. Thanks again for your efforts. Cheers
Growing up, we got mom's chicken soup twice, MAYBE three times a year. God invented the InstantPot, and my local farmer's marking has chicken thighs and legs for $0.69 a pound in a 10lb bag, I can have chicken soup whenever I want. Interesting idea about the aromatics afterwards, but I'm lazy. 1 med onion, 1 lg carrot, 2 stalks of celery, 1 parsnip, 1 turnip if you got paid that week. I've found 1 hour on high pressure is all you need, let it cool for as long as you're busy. And yeah, go about your day and don't worry about leaving the house with the stove on.
Hi Jon, I've got a couple of questions. 1) Would the carcass of a rotisserie chicken be good for this recipe, along with the other components? 2) For what you prepared, how many tomatoes would you have added if you had the chance? Thanks for your hard work - I'll be trying it this weekend.
I would supplement the rotisserie chicken with some chicken feet (2lb) for maximum collagen extraction. Or 1lb chicken feet and two carcasses. I would use 3 Roma tomato’s for this. Or some sun dried tomato’s.
I'm fairly certain that while under pressure, the stock doesn't actually "boil".. instead, stays at (maybe) 120 C or 250F... but not bubbling. I don't have the temperature/pressure charts, and don't know what the PSI of an electric pressure cooker is. If so, there would be no agitation in the pot, meaning you get a clearer result, and no milkiness. My guess is if you wanted to chase the milkiness would be to cook under pressure for way longer (Maybe 4+ hours), so the proteins all break down severely. Other than that, I love your idea of only adding your aromatics after you've extracted the stock!
It does make bubbles when boiling, whatever the pressure ! Bubbles are water in gaseous state. This state is reached at boiling temperature (whatever the pressure). Basic physics knowledge.
@@freetiti3474 In a pressure cooker, water doesn't boil vigorously because Dalton’s Law shows that increased pressure raises the boiling point, suppressing steam bubbles.
@@jonkung Thank you. Unfortunatly I ordered an instant pot. Cooking a vegan chilli recipe with it now. My dad and I suffer from gout and the thing you say about, if you're going to eat a vegetable, make it a vegetarian dish rings true. In my family it's traditional that the men are the ones who cook and unfortunately my Stepmum can't cook well; leading him to order more take out which hasen't helped with the gout. Dad had a heart attack recently and hasen't been doing too great, we both are major meat eaters but have been making more of an effort. I'm making it the food to take to him On Wednesday. Since Chinese food is our favourite and my training was more to do with pastry and generally more classical (french or Italian) than my other indian heratige your videos have really helped. Dad can eat food he likes and still be healthy. Hopefully my stepmum watches the links I've sent her to improve.
I have a large (40L) electronic pressure cooker that doesn’t have a slow cooker option. I’ve been unable to get that buttery silky mouth feel and i haven’t been able to achieve that dark brown/caramel color. Any idea what might cause that? I’ve been dividing the broth (post cooking) into ice trays if that helps.
Jon, could you tell me what kind of pressure cooker you used to make this delicious bone broth? I'd like to buy one for my kitchen here in Toronto. Thanks!
Hi! i wanna ask if a fancy pressure cooker(not sure if that's the term for it) like the one in your vid is any more efficient or safer(won't overboil/leak, grandma had instances of forgetting to turn off the gas and worried cause i'm in university now) than something like a pot with a pressure cooker lid attachment(not sure what to call it, it's something my grandma uses to cook soup on the gas stove). There has been too many instances of the gas tank running out during chinese new year prep cause of how long the stock needs to be boiled 🤣.
I use a stovetop pressure cooker, and nowadays they're just as safe as an instapot (not my opinion; I watched a lot of videos when I was deciding to get one, and many authoritative sources said this). Do read the instructions one time through to make sure you cook smart with it, but it's truly no big deal. Edit: I don't think one is better than the other - it's what suits your way of doing things.
You usually would want to boil it for 2-8 hours after to get it creamy. Pressure cooking and boiling should never be mutually exclusive when you're trying to extract and add gelatin & fat to your broth. An immersion blender after will help to further emulsify the broth. source: ive cooked over 50 batches of tonkotsu + paitan style broth
I read somewhere that a quick release with stock/broth causes the liquid to boil, and that isn't a desired effect. Anyone know if that's based in fact? I think it was a reliable source I got that from, but I wouldn't swear to it.
Oh my god, ever since you released that pressure cooker superior stock video I was so mad you didn't talk about making bone broth in a pressure cooker, haha.
Dear heart, it saddens me to say this but it comes from a place of love and not malice from the barren tundra of NE Scotland...I have to dismiss your theory of bubbles pulverising the calcium in da bonezes. Liquids do not boil under pressure but upon its release. That well-known phrase, "Oh God..." comes from that place of terror when half your house is threatened by immediate disintegration from the hissy thang...I know it well...
@@jvallas My pleasure! One of my grandmothers was given a present of a present cooker. As usual they never read the instructions; they just thought that they had to put the lid on and cook whatever it was they had to cook. Well, the lentils, onions, the meat, the water etc. plastered the bulk of the kitchen. The rubber sealant had released as it was designed to do but my father forced the lid off and released the Kraken... the scene was one of a complete catastrophe, like a whale had suffered a spell of projectile vomiting. A new fear of pressure cookers was hard wired into one side of dear granny's side of the family. A fear that would be realised when my brother, twenty years later when someone gave a pressure cook to him as a wedding present... However, I have two pressure cookers and use them a lot. My parents visited me once when I was using said potential bomb and they almost slid along the kitchen wall to get past the hellish laboratory. I said, reassuringly, " It's OK, I have read the instructions.".....
@@StanWatt. You tell such a good yarn (by which I don't mean to imply it's untrue, only that I really enjoyed it). We do have to remember they have the potential for chaos, but we just need to respect them. I'd be very sad indeed if someone took my pressure cooker away!
@@jvallas Why, thank you. I have three of them, all shiny and new, well two are. I'm sure that I have come close to splitting an atom in them. The closes I've come to seeing a whale was once on Huahine. A baby whale had made a yacht its mother, and it had lost over one hundred pounds in two or three days. Tourists were trying to rent any boat they could see, but the Tahitians were having none of it. Legally, they couldn't go anyway. They eventually managed to persuade the baby to follow them to find the elusive pod and to his mother. Two days later, it was back trying to suckle the yacht. I left Huahine to go to Bora Bora. Some three weeks later, one of my friends on Huahine let me know that the calf had died.
I watched this since I remember the video on the long method from years ago ua-cam.com/video/K8SlfieSCDU/v-deo.html This is a lot less stressful to watch!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Hit it with an immersion blender for a min to get that milky white you're looking for. Its the aggitation that is missing in the pressure cooker.
Do you skim the fat before or after agitation?
My experience has been broth turns whitish when the cartilage starts dissolving. I don't know if it is the cartilage itself or just the total dissolution that starts taking place at that point. I think it just proves 2 hours of pressure cooking is not quite enough. In fact, I think an important benefit of the insulated pressure cooker is the energy boon of the "after cooking" after the power goes off which involves a spate of "slow cooking". I would not do a quick release. You need every bit of the after cooking. In fact when I am breaking down a whole huge turkey around Thanksgiving, by the time I've got it all broke down, wrapped parts up for the freezer, and I stuff all the bones in the electric pressure cooker with salt and water, I turn on the pressure cooker for two hours and go to bed and deal with the broth in the morning and it is excellent. I actually will bring it to pressure again in the morning to resterilize and make everything more liquid.
PS: Don't use the the greasy tail thing from the turkey in the broth unless you like a nasty gamey taste.
Honestly, pressure cooker is about the only way I make stock anymore. So simple. I love it. Great call out about herbs, though.
... and nice use of bouillon powder! Lee Kum is the best brand!
for tonkotsu I usually pressure cook the bones for 2-2.5 hours and after that i keep boiling it for about 30 minutes. that gives you that white broth instead of the clear one you made in the video.
Hi Jon. I've made "bone broth" (rich stock) in my Instapot every Sunday for the last four-ish years. I've found that cooking on high for an hour and then quick pressure release, give it a good stir/bash around with a wooden spoon to separate the joints and expose tissue, and then another hour on high and then natural pressure release will break down most of the connective tissue. And yes, adding the aromatics near the end delivers more flavour. I usually add some kind of pulse for additional vegetable protein. And yes, long high pressure cooking definitely caramelizes the stock, but I almost always roast some of the bones or feet or wings or pig skin. Thanks for the video .
The responses in this thread have been most helpful. Thank you everybody
@@jordypoeYes to the ramen enhancement!!
Tysm! ❤ im making bone broth for the first time in instapot
You inspired me to finally unearth the massive bag of chicken bones in the back of my freezer and make stock with this video. I'm doing it in a slow cooker, but the concept of the video finally gave me the push I need, at least.
It’s gonna be delicious
I have this same Ninja Foodi combination pressure cooker. It is fantastic. I love the automatic delay release and built-in thermometer.
I have the same foodi but where is the thermometer lol
That's awesome!
I would suspect the lack of milkiness is due to the pressure preventing as much cavitation, but I really don't know for sure. As I understand it, milkiness is from some of the fats emulsifying into the broth from the rolling and mechanical mixing of the boiling liquid.
Maybe after pressure cooking, put it all in a stock pot and boil it for another 30 minutes to an hour, see what happens. That could get you that milky quality as well, for only a 3 hour cook time.
I was thinking the same thing about boiling after the pressure cooker to whiten the broth!
Honestly I might go and try this because I’m very curious now
Or blend it with a stick blender?
@@JoanEvangelista maybe! It's definitely worth trying out
This is it... the fat isn't emulsified into it.... I prefer it pressure cooked for this reason.
Great stuff man! This is a great video on what to do. Keep up the good work!
When making bone stock, i prefer roasting half, is pretty awesome the result
If a chef as accomplished and professional as Zaddy Jon moves away from the cooker as it depressurises I no longer feel bad for doing the same thing
Pressure cookers are goated
I really think the white is a reaction from colagen/gelatin and fat with the movement of the boiling water. Because there's a fish dish in my country that's just made with a very fatty part of fish which has a lot of collagen, with tons of oil and some garlic. You just cook it while shaking it non stop and the oil ends up becoming a white creamy sauce. If you don't shake it, it doesn't' happen.
Way of Ramen has a lot of tonkotsu broth iterations, and he uses a pressure cooker for the final step. There's quite a bit of preboiling and soaking and rinsing of the bones beforehand, but his tonkotsu videos I believe still use pressure cookers. I do think also plenty of the comments here have some insight. But this is such good experimentation for this too, thank you for demonstrating!
if you want your stock to be clear son't simmer, keep it somewhere around 170 - 180F nad let ot go overnight. Then you can use the bones and pop 'em in the pressure cooker. For easy color Yellow and Red Onion skins.
Well, yeah, I do it all the time (stovetop pressure cooker). When I do use the pressure cooker, I use a Helen Rennie technique that I'm still not convinced is safe: pressure cook (chicken feet or wings usually) for 90 minutes, then do not open the pot - leave overnight. Not telling anyone to do that, but I love my broth/stock. I'm guessing that all that time in a sealed chamber keeps it safe? (And hot for a long time, extracting lots of flavor?).
I do usually pre-roast as well. I try to remember to add a couple T of apple cider vinegar from the get-go, to (supposedly) pull out all the nutritious stuff. And I do aromatics/mirepoix from the start. I toss everything but the broth at the end, because it's all spent.
The advantage to your way of doing veg later is there's more room for water initially. I have a 6 qt cooker, and it limits how much broth I get. When I want a lot, I drag out my big old regular pot.
Never thought of using a pressure cooker. When I need to make broth I always bring out the big ass pot and make a ton of it.
One other thing is be interested in is if there's a saturation point. My faberware 7 in 1 is quite small. A bag of bones from the Asian market is maybe 1/2-2/3 of the pot.
the brown color of the broth also comes from the rests of blood, muscle and marrow that are on the bones. The thing is, thoroughly cleaning bones (soak them in vinegar etc) is so inconvenient :( I'd rather take the hit to the aesthetics of it than add a few hours of prep.
Also it's been years cooking with the pressure cooker and I'm still terrified every time I need to vent it manually lol
I think the first video I saw of you was the tiktok that you did making bone broth out of an entire pigs head. Was very impressive watching you crumble the skull afterwards. Great to see how your content is growing :)
I really think the white is from emulsification of the fat. So using a immersion blender might give you that look and consistency.
I have basically no kitchen skills, but your videos motivate me to just get in there and practice.
You probably have them; just haven't tested them out yet! 😁
Looks good. Thanks for this presentation . There is a lot of flavor in that fat you always discard. I always leave a bit and add some “hot peppers” to the concoction which keeps me a bit warmer in the winter. However in answer to your title question I believe the answer is no. Thanks again for your efforts. Cheers
"Schmaltz" - great cooking fat. Especially with potatoes and onions.
Thanks John for another great video.
i really love these longform videos
im learning how to make delicous tasting soup. thanks
Growing up, we got mom's chicken soup twice, MAYBE three times a year. God invented the InstantPot, and my local farmer's marking has chicken thighs and legs for $0.69 a pound in a 10lb bag, I can have chicken soup whenever I want. Interesting idea about the aromatics afterwards, but I'm lazy. 1 med onion, 1 lg carrot, 2 stalks of celery, 1 parsnip, 1 turnip if you got paid that week. I've found 1 hour on high pressure is all you need, let it cool for as long as you're busy. And yeah, go about your day and don't worry about leaving the house with the stove on.
Thank you for sharing
Really healthy easy and delicious
Hi Jon, I've got a couple of questions.
1) Would the carcass of a rotisserie chicken be good for this recipe, along with the other components?
2) For what you prepared, how many tomatoes would you have added if you had the chance?
Thanks for your hard work - I'll be trying it this weekend.
I would supplement the rotisserie chicken with some chicken feet (2lb) for maximum collagen extraction. Or 1lb chicken feet and two carcasses.
I would use 3 Roma tomato’s for this. Or some sun dried tomato’s.
Hope you enjoy it
Canned tomatoes, especially some nice ones, add some great umami, too, IMO.
l appreciate the homemade quality the making of broth, thanks Chef Jon.
I have a smart ninja, will definitely try this bone broth
I'm fairly certain that while under pressure, the stock doesn't actually "boil".. instead, stays at (maybe) 120 C or 250F... but not bubbling. I don't have the temperature/pressure charts, and don't know what the PSI of an electric pressure cooker is.
If so, there would be no agitation in the pot, meaning you get a clearer result, and no milkiness.
My guess is if you wanted to chase the milkiness would be to cook under pressure for way longer (Maybe 4+ hours), so the proteins all break down severely.
Other than that, I love your idea of only adding your aromatics after you've extracted the stock!
It does make bubbles when boiling, whatever the pressure !
Bubbles are water in gaseous state.
This state is reached at boiling temperature (whatever the pressure).
Basic physics knowledge.
@@freetiti3474 In a pressure cooker, water doesn't boil vigorously because Dalton’s Law shows that increased pressure raises the boiling point, suppressing steam bubbles.
Do you think you can achieve that milk white color by boiling the bones for a few hours after doing the pressure cooker method you detailed?
Thanks, Bro!!! Super video and explanation!!!
What presure cooker do you use? Is it the Ninja Foodi 14 in 1 8Qt pressure cooker and steam fryer with smart lid?
It is!
@@jonkung Thank you. Unfortunatly I ordered an instant pot. Cooking a vegan chilli recipe with it now.
My dad and I suffer from gout and the thing you say about, if you're going to eat a vegetable, make it a vegetarian dish rings true.
In my family it's traditional that the men are the ones who cook and unfortunately my Stepmum can't cook well; leading him to order more take out which hasen't helped with the gout.
Dad had a heart attack recently and hasen't been doing too great, we both are major meat eaters but have been making more of an effort.
I'm making it the food to take to him On Wednesday. Since Chinese food is our favourite and my training was more to do with pastry and generally more classical (french or Italian) than my other indian heratige your videos have really helped.
Dad can eat food he likes and still be healthy. Hopefully my stepmum watches the links I've sent her to improve.
Can you just replace the pork bones with beef bones or are there things that need changing
You just replace them. I want to use beef bones next time.
Would you be so kind as to provide the make and model of your pressure cooker? Thanks.
but what if you did 48 hrs in the pressure cooker?
I have a large (40L) electronic pressure cooker that doesn’t have a slow cooker option. I’ve been unable to get that buttery silky mouth feel and i haven’t been able to achieve that dark brown/caramel color. Any idea what might cause that? I’ve been dividing the broth (post cooking) into ice trays if that helps.
could you cook for longer in the pressure cooker? would that not make it more white?
What kind of pressure cooker do you have?
Are you going to do a live any time soon?
Jon, could you tell me what kind of pressure cooker you used to make this delicious bone broth? I'd like to buy one for my kitchen here in Toronto. Thanks!
I have a Ninja Foodie but Instapots work great too and there are so many options now.
Doesn't have to be electric, either.
What pressure cooker are you using?
What brand of pressure cooker ?
Jon, did you salt this at all?
Jon, would you ever add the ingredients (onion , garlic, ginger etc) to the pressure cook - if yes/no - why?
what do you call those boxes that you put the stock into. I want to buy some since they seem useful but I'm not sure what key word to search?
The containers? Cambros! The company is called Cambridge and they’re great.
@@jonkung Thank you. I feel like every time I comment on your videos it's to get the name of something. Thank you, you're one of the few who answer
❤❤❤new necklace 🎉🎉🎉
Ahhh, You uses chinese powder chicken lee kum kee premiun boubillon...Great taste of Chinese restaurant!
Hi! i wanna ask if a fancy pressure cooker(not sure if that's the term for it) like the one in your vid is any more efficient or safer(won't overboil/leak, grandma had instances of forgetting to turn off the gas and worried cause i'm in university now) than something like a pot with a pressure cooker lid attachment(not sure what to call it, it's something my grandma uses to cook soup on the gas stove). There has been too many instances of the gas tank running out during chinese new year prep cause of how long the stock needs to be boiled 🤣.
Use these electric ones because they have a timer function and will keep it warm after it’s finished cooking. Instant pot or ninja.
thanks! I appreciate the answer
I use a stovetop pressure cooker, and nowadays they're just as safe as an instapot (not my opinion; I watched a lot of videos when I was deciding to get one, and many authoritative sources said this). Do read the instructions one time through to make sure you cook smart with it, but it's truly no big deal. Edit: I don't think one is better than the other - it's what suits your way of doing things.
You usually would want to boil it for 2-8 hours after to get it creamy. Pressure cooking and boiling should never be mutually exclusive when you're trying to extract and add gelatin & fat to your broth. An immersion blender after will help to further emulsify the broth.
source: ive cooked over 50 batches of tonkotsu + paitan style broth
"hundreds of years"
Thousands, or even tens of thousands. Pretty interesting stuff in and of itself.
I love when chefs bro science lol
I read somewhere that a quick release with stock/broth causes the liquid to boil, and that isn't a desired effect. Anyone know if that's based in fact? I think it was a reliable source I got that from, but I wouldn't swear to it.
Do you have a halal grocer? That's where I get beef bones inexpensively
If you have instant pot/air fryer combo, you can roast bones, then pressure cooker all in same pan, can walk away too, ez money
Oh my god, ever since you released that pressure cooker superior stock video I was so mad you didn't talk about making bone broth in a pressure cooker, haha.
Hi Jon. I like to think of overfilling my pressure cooker as whale breath... All over my cabinets.
Dear heart, it saddens me to say this but it comes from a place of love and not malice from the barren tundra of NE Scotland...I have to dismiss your theory of bubbles pulverising the calcium in da bonezes. Liquids do not boil under pressure but upon its release. That well-known phrase, "Oh God..." comes from that place of terror when half your house is threatened by immediate disintegration from the hissy thang...I know it well...
Thanks! You just answered a question I asked a few minutes ago.
@@jvallas My pleasure! One of my grandmothers was given a present of a present cooker. As usual they never read the instructions; they just thought that they had to put the lid on and cook whatever it was they had to cook. Well, the lentils, onions, the meat, the water etc. plastered the bulk of the kitchen. The rubber sealant had released as it was designed to do but my father forced the lid off and released the Kraken... the scene was one of a complete catastrophe, like a whale had suffered a spell of projectile vomiting.
A new fear of pressure cookers was hard wired into one side of dear granny's side of the family. A fear that would be realised when my brother, twenty years later when someone gave a pressure cook to him as a wedding present... However, I have two pressure cookers and use them a lot. My parents visited me once when I was using said potential bomb and they almost slid along the kitchen wall to get past the hellish laboratory. I said, reassuringly, " It's OK, I have read the instructions.".....
@@StanWatt.
You tell such a good yarn (by which I don't mean to imply it's untrue, only that I really enjoyed it). We do have to remember they have the potential for chaos, but we just need to respect them. I'd be very sad indeed if someone took my pressure cooker away!
@@jvallas Why, thank you. I have three of them, all shiny and new, well two are. I'm sure that I have come close to splitting an atom in them. The closes I've come to seeing a whale was once on Huahine. A baby whale had made a yacht its mother, and it had lost over one hundred pounds in two or three days. Tourists were trying to rent any boat they could see, but the Tahitians were having none of it. Legally, they couldn't go anyway. They eventually managed to persuade the baby to follow them to find the elusive pod and to his mother. Two days later, it was back trying to suckle the yacht. I left Huahine to go to Bora Bora. Some three weeks later, one of my friends on Huahine let me know that the calf had died.
Save that fat! Rendered fat is amazing for cooking with.
You didn’t blanch them to remove the impurities and you didn’t roast them.
4 garlic 1 onion for me 😂
I watched this since I remember the video on the long method from years ago ua-cam.com/video/K8SlfieSCDU/v-deo.html
This is a lot less stressful to watch!
I use roasted cows feet in my BB
A B C C C
I still have not smelled your feet !
Come on man, it's tonKOHtsu, not tonKAHtsu.
I always make mine with pigs feet, nice video
Being able to leave it unattended is whole reason im addicted to instant pot