Pressure cooker same as slow cooker except low histamine?

[alisongregory]

Ok, if I cook my broth in a pressure cooker, it's just as full of good stuff as cooking in slow cooker for 2-4 days, but lower in histamine... Is this correct? Because... My husband is being very kind but I'm noticing he finds the smell of broth a bit much after day 1 (I'm assuming when the bones really start breaking down and minerals leach out). So thinking of switching to pressure cooker so it's a 6 hour deal. But I can tolerate the 2-4 day stuff, and if it's more nutrient dense, I'll stick with it for longer for healing purposes. Thx guys!!

[EJ]

That's what I've heard. Some people even cook for only 1 hour in a pressure cooker. You'll have to play around and see what you think.

I feel your husband on the stinkiness. I am super grumpy on the days I make broth-having the smell permeate the house just isn't fun.

[hairtique]

Has anyone answered the original thread yet concerning the nutrient density of bone broth made in pressure cooker compared to several days in slow cooker? Wondering if I missed it. Thanks.

[TamarE]

Apr 19, 2014 7:32:28 GMT -5 hairtique said:

Has anyone answered the original thread yet concerning the nutrient density of bone broth made in pressure cooker compared to several days in slow cooker? Wondering if I missed it. Thanks.

I did a quick Google search and found this: paleohacks.com/questions/185351/for-the-bone-broth-obsessed-slow-cooker-vs-pressur.html

Here are all the results: www.google.com/search?q=bone+broth+slow+cooker+vs+pressure+cookier&oq=bone+broth+slow+cooker+vs+pressure+cookier&aqs=chrome..69i57j0.7202j0j9&sourceid=chrome&es_sm=0&ie=UTF-8#q=bone+broth+slow+cooker+vs+pressure+cooker

I really don't know about the nutrient density aspect. I personally use a slow cooker.

I know the smell is not great though. :/

[EJ]

Here's something I found this morning...apparently there is a controversy among the Weston A. Price Foundation followers. But here's one woman's take on it: www.lovingourguts.com/my-take-on-the-pressure-cooker-broth-controversy/

I'd say try it out and see how you like it and how it compares to broth cooked other ways. Nutrient density in broth is hard to measure scientifically since everyone's broth is different.

[EricaS]

I have actually found my broth to come out better (more likely to gel) when I make it in the pressure cooker. And I have to agree with a lot of what was said in the post Tamar put up. For me, I'd rather have the broth, than not. And with broth taking so long in a crock pot, I tend to not make it. It only takes me 2-3 hours in my pressure cooker, as the recipe I use has you cook it at high pressure for 45 minutes. I cannot speak to mineral content, but the gelatin seems to be more intact than when I used my crockpot.

[rachelpower]

must read article on nutrient density & bone www.thehealthyhomeeconomist.com/bone-broth-calcium/


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[Erin]

I've made bone broth in the slow cooker, stock pot, and the pressure cooker. I prefer the pressure cooker. The flavor, the gel-factor, and the convenience Once it reaches pressure it's an hour before it is done. An added bonus is that I can put it up {pressure can} it if I want. I usually go through a batch in a week's time though. I rarely bother canning it anymore.

[xyz]

Apr 28, 2014 21:13:36 GMT -5 Erin said:

I've made bone broth in the slow cooker, stock pot, and the pressure cooker. I prefer the pressure cooker. The flavor, the gel-factor, and the convenience Once it reaches pressure it's an hour before it is done. An added bonus is that I can put it up {pressure can} it if I want. I usually go through a batch in a week's time though. I rarely bother canning it anymore.

Is it really bone broth after one hour? I use a pressure cooker, and I think one hour in pressure cooker can be compared to 3 hours without pressure. I cook my broth for one hour under pressure, and then I turn of the stove and leave it there for half an hour, until the pressure is down. I think the result from that is the same as when I cooked it 4 hours whithout pressure cooker.

I have tried to make bone broth a few times, and then I cooked it under pressure for 3 hours. It was very gelatinous. But it made me constipated so prefer to I wait some time before I try that again.

Edit: Of course, cooking time depends on what bones you use. I use marrow bones from beef.

[victoriap]

I have been using my pressure cooker and like it...I have not used a slow cooker. Last time I used beef bones and chicken feet. I thought that sounded so gross, but it makes the yummiest broth. Pretty sure my husband would not like something on the stove or in the slow cooker for very long....especially with an unpleasant smell. I think he would be cranky. ;(

[Erin]

I loosely base the method to my broth making madness on Nom Nom Paleo's recipe. nomnompaleo.com/post/16004110328/quick-pressure-cooker-bone-broth I haven't played with beef bones yet, though I imagine I will be soon enough since I've managed to chisel through my stash of frozen carcasses from our rotisserie birds. When I try beef, I will add chicken feet too for extra gelatinous goodness. As far as the question, "Is it really bone broth after one hour?" - what qualities are required for labeling something broth? It gels, it has great color/flavor, it's made with bones/cartilage/meaty bits. In my mind, that's bone broth.

Here are two other articles re: pressure cooking broth that may also be of interest: www.hippressurecooking.com/3-pressure-cooker-nutrition-myths-that-just-wont-go-away-till-now/ and www.hippressurecooking.com/pressure-cooked-chicken-broth-lesson-6-making-chicken-stock-in-the-pressure-cooker/