/ck/ - Food & Cooking

[Anonymous No.18880522]

Apologies for a stupid question but I’m trying to make some chicken soup in an instant pot and most recipes call for 6-10 cups of store bought broth. Doesn’t the chicken itself create the broth? Can I use water instead or will it be diluted? I usually use dark meat bone-in pieces instead of chicken breast like all the recipes say

[Anonymous No.18880528]

Use the broth, low sodium

[Anonymous No.18880537]

>>18880528
10 cups of carton broth makes homemade soup cost way more than it should
>$6 for broth
>$5 for chicken pieces
>$2 for carrots
>$3 for celery
>$1.50 for onion
>$3 for noodles

[Anonymous No.18880593]

>>18880522
You can't make any significant quantity of broth in the instant pot. A good broth/stock takes lots and lots of bones and time. You can either dedicate a Saturday or Sunday afternoon to making a batchbof broth to use during the week, or you can buy broth. Those're the options.

>>18880537
Stock/broth's expensive to make on its own thesev days. Sons o' bitches're gettin' $5/lb for beef soup bones. Fuckin' bones. I still buy and make my own because I have control over the final product, but god damn it's gettin' ridiculous. A week's worth of beef stock is nearly $50 in bones, herbs and aromatics. For the most basic kitchen essential.

[Anonymous No.18880628]

>>18880593
>You can't make any significant quantity of broth in the instant pot. A good broth/stock takes lots and lots of bones and time.
Pressure cooking literally bypasses the requirement for time by increasing the boiling temperature of water. At atmospheric conditions, water can only ever get so hot, if it's boiling, it's 100C. Under pressure, it can get up to 150C. There is a non-linear relationship between temperature and cooking, you can make something that would take 5 hours of boiling in 30 minutes of pressure cooking. After 90 minutes of pressure cooking, chicken bones will come out soft and fragile, as though they just spent 12 hours simmering.

t. was skeptical of the reddit pot until I tried it at a friend's house a few times now (including a couple of times for chicken soup). Now I'm a believer

[Anonymous No.18880639]

>>18880522
Those recipes are for one load of cooking. They ask for pre-made broth because you can't make broth while cooking the vegetables at the same time.
If you want to make your own broth, you first have to run the instant pot with chicken parts only to make the broth. Then you take it out and go on to make the recipe, re-adding the broth.

[Anonymous No.18880677]

>>18880628
>significant quantity
my cheap stockpot can hold 8x the max capacity of the biggest instantpot, isn't an overengineered electrical piece of shit that'll technosui with regular use, and doesn't become a bomb in the process
there's legitimate merit to pressure cooker uses, but stock quantity is not one. if you need a tiny amount of stock and are down to do any work you'd normally do mid-simmer afterwards, it's fine

[Anonymous No.18880713]

>>18880628
This is generally why I liked making soup with the pot, it cuts the cook time down by hours.

[Anonymous No.18880734]

>>18880628
Good job ignoring what I actually said. Carry on big brain.

[Anonymous No.18880770]

>>18880734
Sorry, your post came off as you needing some very basic things explained. Don't be mad, just trying to help.

[Anonymous No.18880773]

Both my mom and grandma say you dont need to buy broth to make soup and you can just use chicken in water instead. Are they talking about the stovetop method instead of the instant pot? Every instant pot recipie says you need broth

[Anonymous No.18880780]

>>18880770
Based

[Anonymous No.18880788]

>>18880537
use BTB and 10 cups of broth just becomes 3.5 tablespoons of concentrate, barely 1/3rd of the costco sized jar

[Anonymous No.18880804]

>>18880770
No, you can't read is all. Another anon pointed it out already.
>significant quantity
I own an instant pot. It was a gift. It's okay to make and hold rice for later service, or for making makis and nigiri. That's really all I use it for. If I'm making rice for dinner, I just cook it in a pot on the stovetop. Really it's an oversized electrical gadget that takes up space. I asked for a pressure cooker. I got a faggot e-box for people too fuckin' lazy or stupid to know how to cook. Like you anon.

[Anonymous No.18880809]

>>18880804
But an instapot is a pressure cooker?
It's a slow cooker, a rice cooker, and a pressure cooker all in one

[Anonymous No.18880842]

>>18880677
>there's legitimate merit to pressure cooker uses, but stock quantity is not one
This isn't true; you don't need to skim a stock that was made in a pressure cooker
All you have to do is strain it and it will come out clear
It also gets more collagen out of the bones and meat without leeching as much heavy metals if present

[Anonymous No.18880891]

>>18880842
..what the fuck does that have to do with making a lot of stock, disinfo aside?

[Anonymous No.18880914]

>>18880804
What does any of that have to do with OP wanting to make soup in his instant pot? Does he need a "significant quantity"? lol

[Anonymous No.18880918]

>>18880522
>Doesn’t the chicken itself create the broth?
no the chicken bones make the broth and it's a pain in the ass to do. that's why they sell it premade.

[Anonymous No.18880966]

>>18880891
Not disinfo, I make a lot of stock, 3 quarts at a time
Takes about an hour, comes out way nicer than if I used my stock pot
If you need to make more stock at once, get a bigger pressure cooker, there's no law that says you can only have a small one
I'm done skimming, it's not for me, if that's your zen, fine

[Anonymous No.18880995]

>>18880593
I can't believe the prices either. Beef shank is really expensive now for some reason. Who's buying it to drive up costs? Restaurants?

[Anonymous No.18881006]

>>18880966
>get a 60-80qt pressure cooker
>for your home
your head is so unbelievably far up your ass its insane, let alone the extreme anecdotal pseudoscience
you don't """need""" to skim a stock, it just won't be a certain type. pressure cooking doesn't change this whatsoever, this doesn't detract from quality per se, but to write it off as "it's the same as skimming" is comically retarded - all the shit you'd skim is, inarguably, still in there

[Anonymous No.18881019]

>>18880522
If you don't have broth or boullion or anything, than yes you can make the soup without it. You'll probably want to add a lot of salt and it's going to be pretty bland.

There is really no price-based reason not to add something. Pic related is cheap as hell, $0.25 or less per cube.

[Anonymous No.18881048]

>>18880522
you need bones of a few chickens for 1L of stock, with plain water it'll be diluted but you can cheat by adding stock cubes or a bit of Knorr® Stock Pot, it's your choice

[Anonymous No.18881062]

>>18881006
Skimming a stock isn't about making it look pretty, it tastes better
And no, when you pressure cook a stock, the impurities stay in the bones, they don't leech out
Just try it sometime if you get bored or are in a hurry

[Anonymous No.18881619]

>>18880773
It will be terrible soup without chicken stock. Best way to make stock is to buy whole chickens and roast them, then save the carcasses in your freezer until you have two or three.

[Anonymous No.18881664]

>>18880918
Not only is it a hassle but the yield isn't worth it at all
6 hours for maybe 2 cups

[Anonymous No.18882744]

Thanks bros I ended up making soup tonight and it turned out good

[Anonymous No.18882862]

>>18880677
most of that is fud but I'm actually curious what people do with these enormous batches of stock. Like you've got to pile up a ton of bones to make it decent and then you've got fucktons of liquid that you have to cool quickly, then it takes up so much freezer space. Just makes me feel tired thinking about it. Meanwhile I make 10 cups of dense gelatinous stock in an instapot and it lasts me a decent while, and I barely have to do anything.
Maybe if I had to attend and skim a huge pot for 6+ hours I'd care more but as it is the whole thing is trivial.

[Anonymous No.18883527]

>>18882862
many people can it so it's shelf stable at room temp

[Anonymous No.18883530]

>>18882862
>Maybe if I had to attend and skim a huge pot for 6+ hours I'd care more but as it is the whole thing is trivial.
and the people that can it, generally have large pressure cookers too. i have both an instant pot and a 21qt pressure canner. you can make big batches of stock in the pressure cooker or even toss a whole turkey in there. then after making the stock you can turn around and can it.

[Anonymous No.18883537]

>>18881006
pressure cooking provably makes superior stock, you should try it sometime.

[Anonymous No.18883545]

>>18880804
I currently own 7 pressure cookers/canners including my instant pot, and have owned over a dozen in my life. I love my instant pot so much I've though about getting a second one. I don't know how you could find it only as useful as a bad rice cooker. It makes soups and one pot meals easy as fuck, you can do anything, aside from roasting, with it.

[Anonymous No.18883551]

>>18880677
>my cheap stockpot can hold 8x the max capacity of the biggest instantpot
you have a ~25 gallon stockpot? im doubtful, that's unusual at any rate. my stovetop pressure cooker is 21qts and i use it for my stocks.

[Anonymous No.18883562]

>>18880593
>You can either dedicate a Saturday or Sunday afternoon to making a batchbof broth to use during the week, or you can buy broth. Those're the options.
there's a third option, pic rel. bigger pressure cooker. but i like my instant pot because it's a smaller quantity, it's super easy to just toss a single carcass in there and make a quart of stock. i use both them for different situations, but definitely use the instant pot much more often.

[Anonymous No.18884797]

>>18883562
are these the things that explode and destroy kitches?

[Anonymous No.18884874]

>>18880918
>>18881664
mfw they don't stockpot

[Anonymous No.18885060]

>>18880522
>Doesn’t the chicken itself create the broth?
Some amount of chicken flavor seeps into the water, but no, not nearly as much chicken flavor as you get in chicken broth.

[Anonymous No.18885076]

>>18884797
Not unless you're retarded to the point that you can't follow simple instructions. Are you saying you have less mental capacity than a 50s housewife?

[Anonymous No.18885167]

>>18880522
Yes, the chicken creates the broth. You use old animals and only the parts that moved a lot (necks, paws etc). Never the prime cuts like filets and sot-l'-y-laisse.

You obviously use water, roasted onion, unpeeled carrots, celery and a bouquet garni and you bring to a simmer. Then you remove scum and grease endlessly. Let it reduce, add more water if necessary. Keep removing scum, patience is key here. Use a ladle by the way, not a skimmer. Let it refrigerate, remove more garbage.

Anyway that's how you make a proper broth. Just keep using the filthy stock pots desu.