I'm new to making broth. Due to limitations in my kitchen, it's not practical for me to simmer broth for hours on end. So I used a pressure cooker-- I put a handful of bones with maybe 8 cups of water for 4 whistles. The broth was very dark but tasty. I saved the bones and cooked them again in the pressure cooker. I still got some broth, not as dark as the previous day, but still tasty (I drink it). I have no idea what I'm doing though, looking for some tips??
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