In article >,
bugbear > wrote:

> cshenk wrote:
> > Once any one of them is full enough, it's stock making time.
> >
> >> free lemon pepper. Pressure cooked for one hour. Soon's it cools, I'll
> >
> > I crockpot all mine. Thats ok, a pressure cooker works too I am told!
>
> Herewith from Heston Blumenthal, on pressure cooking stock.
>
> http://www.guardian.co.uk/lifeandsty...rink.shopping1
>
> BugBear

I saw that. :-)

The other MAJOR advantage to pressure cooking is food safety during the
cooling process!
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