Tyler Ludens wrote:I don't have a pressure cooker but I wonder if a slow cooker would work?
Dan Boone wrote: I also freeze some in ice cube trays to store in the freezer. I don't trust the fresh/bottled for more than a week or two, but now I can splash it liberally into everything I cook instead of the cooking water I was too-frequently using before. The stock ice cubes will keep effectively forever I imagine, but I haven't been doing this long enough to test that and in any case I don't expect my supply to last more than a month or two past the time when my garden is frozen down to near-nothing.
Dan Boone wrote: I also check the fridge for other neglected store veggies, which today yielded me some celery tops for the stock. I top up the pressure vessel to its max fill line with water and set the cooker to max pressure/max time (which on mine is 99 minutes). Set it and forget it.
John Rynne wrote:The whole point of pressure cooking is it gets the job done FAST. For example, vegetable stock should be done in 5 minutes at a reasonable pressure; give it 10 if you want overkill. 99 minutes would be excessive using a normal pot; that long with a pressure cooker is just a waste of time and energy
Tim Skufca wrote:Dan, great recipe! I appreciate its complexity. It's amazing how much a little olive oil will bring out the flavor, as well as all the other ingredients you listed. Even if one has a fraction of what you've included here, the key point is that it will have tons more flavor than just using water.