Unpopular opinion: I stopped using a stock pot for my demi-glace and switched to a pressure cooker

I had to choose between the classic 8-hour simmer in my big 20-quart pot or trying a high-pressure cook in my Instant Pot. I picked the pressure cooker, and honestly, it changed the game. I got a rich, deep demi in about 90 minutes flat. The flavor was just as good, maybe even more concentrated because less evaporated. I was worried it would taste 'cooked' or flat, but nope. It freed up my stove and a huge chunk of my day. Now I only pull out the stock pot for huge batch jobs. Has anyone else made this switch and noticed a difference in the final body or clarity?

3 comments

3 Comments

nora_park2mo ago

You're right about the flavor being more concentrated. I found the body is just as good, but you do trade a bit of clarity for all that time saved. Honestly, that's a trade I'll make any day.

gavinwells2mo ago

That clarity trade-off @nora_park sounds like a big deal for some people.

the_anthony2mo ago

Yeah, that trade-off seems worth it. Who really needs perfect clarity anyway?