On Thursday, September 12, 2013 4:32:31 PM UTC-4, Ophelia wrote:
>
> I make my own stock and store it in the freezer. I have used a pressure
> cooking but much prefer cooking it all day with barely a bubble disturbing
> the surface. It stays lovely and clear. Having said that, a pressure
> cooking will certainly speed up the process)
>
> http://www.helpforheroes.org.uk/shop/

Surely, except for maybe vegetable stock, a pressure cooker
cannot work. One needs to avoid boiling, the ideal about one
bubble every second or two. Otherwise the fat from the meat and
the water will emulsify. This makes the stock cloudy and means
that you cannot skim off all the fat.

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