Freeze-thaw clarified stock or juice
A liquid set with a little gelatin, frozen solid, then thawed through cloth in the refrigerator so that clear liquid drips out and the cloudy gel stays behind.
Modern adaptation
Pressure-cooked bone broth
gelatin-rich stock · bone broth
Bones and vegetables pressure cooked for four hours in an electric multicooker and strained into a broth. The gel strength the broth reaches is not established.
A stock for its gelatin
The Instant Pot recipe is a documented appliance route: bones, onion, garlic, carrots, red pepper, salt and cold water go into the stainless inner pot and cook under pressure for four hours.
Using that broth as a gelatin-rich stock for aspic or potted foods is an untested adaptation. The sources do not state the gel strength the broth reaches, and this record does not claim one.
Sources for this section
The pressure step
The cooker's steam release is set to Sealing, the pot is locked and pressure cooked on High for four hours. Afterwards the cook presses Cancel, turns the steam release to Venting, waits until all the steam has gone, opens the lid and strains the liquid, keeping only the broth.
The recipe does not give the come-up or venting times, and the fill limits of the model were not verified against the manufacturer's FAQ. The cook should follow the model's own fill and liquid limits.
Sources for this section
Keeping the broth
A pressure-cooked pot is not a preservation process, and a gelatin set does not make a broth shelf-stable. The National Center for Home Food Preservation does not support USDA canning processes in electric multicookers, so the broth is refrigerated or frozen. No storage time is given for it.
A very gelatinous stock clarifies poorly by freeze-thaw, as the Cooking Issues account of that technique notes, so a stock meant for clarifying is usually made weaker and reduced after clarifying.
History
The recipe is a modern appliance recipe published by Instant Pot. No dated history was researched.
Ingredients
Yield 4 servings · Scaling: source batch only
2 L
15 mL3 tsp as recorded
Onionquartered
1 whole
LargeGarlic
1 clove
Ossobuco bones
907 g2 lb as recorded
Printed as 2 lb (about 1 kg)Carrotssliced
3 whole
Red bell peppercubed
1 whole
Method
Risks and precautions · Standard risk
Unvalidated storage of potted or jellied products
A set gelatin broth or a pressure-cooked pot is not a preservation process. The National Center for Home Food Preservation does not support canning in electric multicookers.
Hazard sourceRefrigerate or freeze the broth, and do not store it at room temperature.
Control sourceRefrigerate or freeze; no storage time is given.
A pressure multicooker is not a pressure canner.
- Place the stainless inner pot in the cooker and add all the ingredients.
- Close and lock the lid with the steam release set to Sealing. Pressure cook on High for 4 hours.
- Press Cancel and turn the steam release to Venting. When all the steam has gone, open the lid and strain, keeping only the broth.
Conditions
Yield4 servings
Places
No source in this record establishes a place.
Related
Related in the family
Kombu dashi
A clear Japanese broth made by gently extracting kombu’s savoury taste into water. Use it on its own for delicate dishes or as the kelp base for a separate bonito or dried-fish dashi.
Portable soup
Meat stock simmered, strained and reduced until a gelatin-rich mass sets, then dried into solid cakes that dissolve in water; a concentrated provision of the early modern naval period.
Shiro dashi (light soy dashi concentrate)
Shiro dashi is a pale Japanese seasoning stock of kombu and bonito dashi, light soy sauce, mirin and salt, used to flavour dishes without darkening them.
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Sources
Instant PotMethod
Bone BrothIngredients and quantities as printed; High pressure for 4 hours; vent; strain
Cited in: A stock for its gelatin; The pressure step
Cooking Issues, the International Culinary Center's Tech 'N Stuff blogMethod context
Simple Agar Clarification: 1 Year Anniversary, Plus a Rundown of Current Clarification TechniquesA very gelatinous stock clarifies poorly by freeze-thaw; a weaker stock is reduced after clarifying
Cited in: Keeping the broth
National Center for Home Food Preservation, University of GeorgiaSafety
Canning in Electric Multi-CookersMulticookers are not supported for USDA canning processes
Cited in: Keeping the broth