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I'm making chicken stock in a multifunction pressure cooker, using the saute function. The heat scale goes 1-5, on a 2 the stock won't simmer, on 3 it's a rolling boil. None of my stove-top pots are big enough to contain the volume of liquid. I've very lightly salted the stock, but I'm reluctant to salt it as much as I would otherwise as I'm planning on using it in a miso risotto, which won't need much in the way of salt due to the miso.

I've boiled it to get up to temp to begin with, and accidentally for a while when I left it on heat 3.

Will leaving it on heat 2 (still has visible evaporation) have a detrimental effect other than likely taking longer to reduce?

J Lewis
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1 Answers1

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Use the pressure cook function. Pressure cooker stocks (especially in non-venting pressure cookers) are superior, plus they take far less time. Avoid salting your stock. You can salt the final product in which the stock will be an ingredient.

moscafj
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