Pressure cooker ramen broth

 Ingredients: 

 4 lbs bones (neck, femurs with marrow) 

 0.4 lbs fatback

 Optional aromatics: 1/2 onion, 6 garlic cloves

 

 1. The night before, or at least 6 hours prior to cooking, soak your neck bones and femurs in water in a cold, non-reactive vessel. I use a big Tupperware container. (Technically this is optional, but I find the resulting tonkotsu is whiter in appearance).

 2. When ready to cook, add your neck bones and femurs to a pot with fresh water. Bring to a boil, then down to a simmer, and skim the scum that rises to the top of the pot. Do this for 15-20 minutes, or until little scum is rising. The scum goes through several phases here, you’ll know when the scum is pretty much done rising up. This blanch is integral for a white tonkotsu, don’t skip it, and don’t end it prematurely.

3. Strain the bones from the blanching liquid. Discard the liquid.

4.  Scrub and clean the bones under running water, removing any black or dirty looking particulate that may be on the outside of the bones or in crevices. 

5.  Add your now clean bones to a pressure cooker, covering with just enough water. Bring to a boil, then cover, bring to full pressure (15 PSI), and cook under pressure for 2 hours

6.  Fast release the pot, being careful to avoid splashes (if your pressure cooker doesn’t have this feature, regular release is fine).  Give the contents a stir, then cover, bring to high pressure again, and cook for 1 hour.

7.  Remove pressure and open the cooker. Add in your fatback, give it a stir, bring the contents back to a boil, and cook under pressure for one more hour.

8.  Depressurize the pot. Remove the fatback, adding it to a blender. Blend with an appropriate amount of broth until the fatback is completely broken down into a liquid, then add this back to the broth.  No chunks here, we’re looking for smooth liquid.

9.  If using, add aromatics to the now uncovered broth

10. Cook, uncovered, at a rapid boil, for 45 minutes, or until the broth is opaque, creamy, and to the desired consistency you want. Stir occasionally to prevent scorching on the bottom of the pot.


11.  Strain and reserve as needed. Conversely, store in the fridge for up to 5 days, or freeze for several months.


Lobster Bisque

Stock:
+ shells of 2 lobsters
+ olive oil
= sautéed in pressure cooker for 5 min, add approx. 1.5 L mix of water and stock to cover shells, and cook on 40 min setting to make the stock

Bisque:
+ butter
+ olive oil
+ ½ onion
+ 3 carrots
+ 3 sticks celery
+ 2 cloves garlic
+ ½ cup wine
+ herbs
+ paprika
+ creole seasoning
+ 3 TBS tomato paste
+ 2 tsp Worcestershire sauce

Add:
+ lobster stock + simmer for 10 min
+ salt to taste
= blend
+ add cream

Toppings:
+ lobster meat sautéed in butter
+ chives
+ croutons (10 min in oven with olive oil, salt, and dried herbs)

Duck Casserole for the Pressure Cooker

RICHARD EHRLICH'S DUCK CASSEROLE
[http://www.theguardian.com/lifeandstyle/2011/may/01/nigel-slater-pressure-cooker-recipes]
A recipe handed down from the author's late mother, something she used to make for dinner parties. The idea came from Ess Gezunterhayt – Yiddsh for "eat in good health" – a charity booklet from the early 1960s.
Serves 4
medium duck 1.75–2.25kg
vegetable oil 2-3 tbsp
plain flour 2 tbsp
Cognac 3 tbsp
dry white wine 100ml
chicken or duck stock 250ml
bouquet garni or mixed herbs such as herbes de Provence
tomato purée 1 tsp
carrot 1
small white onions 12
small button mushrooms 12
Joint the duck, or have the butcher do it for you. Pour enough oil into the pressure cooker to coat the base. Season the duck with salt and ground black pepper and turn the heat to medium high. Brown a few pieces then remove to a plate. Pour out the excess oil, leaving in about 2 tbsp.
Return the pressure cooker to the heat and stir in the flour. When it is mixed into the fat, add the Cognac, wine, stock, herbs and tomato purée. Bring to the boil and put in the duck pieces and the carrot. Clamp on the lid. Bring to full pressure, turn the heat down to medium and cook for 20 minutes. Turn off the heat and vent immediately.
While the duck is cooking, put the onions into a pan with water or stock to cover. Simmer for 15 minutes then drain. Put the onions and mushrooms into the pressure cooker, turn the heat down to medium and cook for 5 minutes more. Remove all the solid ingredients from the pressure cooker, setting the carrot aside. Put the carrot in a fine sieve and mash it back into the pressure cooker. Stir into the cooking liquid to blend. Taste the liquid. If it is too diluted, boil it down briskly. If there isn't enough of it, add stock or water. Serve with chopped parsley, rice or mashed potatoes.
To cook the duck without a pressure cooker, make in the traditional way in a large, heavy-based casserole. The cooking of the duck will take 50-60 minutes or when the meat comes easily away from the bones. You can skip cooking the onions separately, adding them to the pan at the same time as the duck pieces.