On 2013-07-01, j Burns > wrote:

> Nils Noren and Dave Arnold of the International Culinary Center say
> pressure cooking won't cause bitterness. They must use a different
> technique.

I never get bitterness and I press-cook hock bones all the time.
Perhaps p/c'd too long. Any acidic food in cooker, like tomato?
Could be an issue with alum.

> than the stock cooked in the school's cookers.

There are three ways to open a p/c. Manually release pressure (hold
vent open), run cold water over cooker to reduce heat/press, and jes
let cool at room temp. The last method prevents the food from
boiling, which can cause toughness in meats and perhaps bitterness.

> Nils brought in his personal cooker. That stock tasted better than the
> simmered stock. They figured out the school's cookers were losing
> flavor with the steam. Nils' cooker loses much less steam.
> http://www.cookingissues.com/2009/11...-got-schooled/

Makes sense. Thnx for the link.

nb