In article >,
isw > wrote:

> Escoffier said about making stock: "the first twelve hours for the
> flavor; the second twelve hours for the body".
>
> What happens in that second interval is that the cartilage dissolves and
> turns to gelatin; an entirely Good Thing.

45 minutes to one hour in the pressure cooker.
Saves time, hassle and utility bills. My utility bills are high enough
without running the stove for 24 hours. ;-P I use stock too often to do
that.

1 hour will melt any cartilage on the face of the planet, including pigs
and calves feet.

And the stock is thick, rich and delectable.
--
Peace, Om

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