On Mon, 15 Feb 2021 09:57:21 -0700, Graham > wrote:

>On 2021-02-15 9:24 a.m., US Janet wrote:
>
>>>
>> I stopped being frugal and I just throw the turkey carcass away. I
>> just don't like turkey broth anymore. I do agree that turkey broth is
>> much stronger. I think it is the fat that makes the strong taste.
>>
>> For decadaes I cooked chicken pieces (stuff from cutting up whole
>> chickens) for hours in a pot on top of the stove. Within the last 5
>> years or so I started cooking the chicken pieces in the pressure
>> cooker for about 40+ minutes. There is no comparison pressure cooker
>> stock to stove top stock. Pressure cooker has far greater depth of
>> flavor. If you've got a pressure cooker try it.
>> I use a couple skinny carrots, a couple stalks of celery, 1/2 large
>> onion, a half head of garlic, 6 or so peppercorns and a little bit of
>> salt. I add chicken and water to the maximum recommeded line and cook
>> in pressure cooker for about 40 minutes. Remove everything and strain
>> the liquid gold. I leave further seasoning until I am making soup.
>> Janet US
>>
>Many years ago when I had a pressure cooker, I tried something similar
>but there was a bitterness to the stock that I thought might have come
>from the bones.
>
for me, the pressure cooked broth has a roundness at the back of the
tongue that just isn't there with stove top. But, everone has
different taste receptors and tastes differrent nuances.
It is what it is.
There is just one thing that people rave about that I don't understand
at all and that is olive oil -- particularly pouring more olive oil on
a prepared dish. Ugh. There are foods that I don't care for but the
olive oil thing is just plain weird. Corn oil at least has a pleasant
taste.
Janet US