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I make chicken/turkey stock in the pressure cooker/instant pot just to get the max out of the bones and scraps. Then I reduce it on the stove. How much water do I actually need? I feel like I always use more water than necessary and then I have to reduce more which is annoying. When I open the thing all the solids have become smaller and more compact and there's plenty of liquid. I wish I could be more exact about it.
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Nov 21, 2023 22:34
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| # ¿ May 6, 2024 09:11 |
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I'm packing that thing really full. So I probably do like an 80% or 90% water level if 100% is the bones at the top.
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Nov 22, 2023 14:44
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