Ever since Instant Pot arrived in our home, cooking the foundation is super easy.
Just put the food, add the water, close the lid and set the time.
My stock is cooking at night while we are sleeping.
All I prepare in the evening and leave the pot to cook overnight.
By the morning the pot is cool enough to open it and continue the process.
Here’s the procedure:
Instant Pot: Bone stock (Chicken and Beef)
- 2 kg of bones (chicken / turkey or beef and veal)
- 3 carrots (not necessarily al also give a nice color)
- parsley root
- 1 head of port
- a pair of pepper beans
- 1 tablespoonful of apple vinegar
- 3 liters of water or water fill up to the max line
- Vegetables are optional for stock. If you do not have something, you can freely leave it. If you like something special, feel free to put it.
- Step 1 Put everything in Instant Pot. Fill the water up to the max line.
- Step 2 Depending on the stock you want to cook, put time on:
- Step 3 2 hours for chicken stock
- Step 4 4 hours for turkeys (big bones)
- Step 5 6 hours for beef stock
- Step 6 Since Instant Pot has no cooking option for 6 hours, set the time for 3 hours, so when the process is over, turn on again for 3 hours.
- Step 7 After the time has expired, let go of natural steam, wait for the safety valve to lower (small metal part) to open the lid. Never use a quick release of steam!
- Step 8 Take the bones and vegetables out into the bowl, and lay the foundation through a dense site and save it in larger pots.
- Step 9 Leave it at room temperature until completely cool.
- Step 10 Then put it in the refrigerator and leave it overnight.
- Step 11 In the morning pick up excess fat, throw it away.
- Step 12 Save the primer in small plastic containers and freeze.
- Step 13 Use it as needed in varieties, goulash, etc.
WHY CONSUMER THE BASE?
There are many reasons to return meat, chicken and fish soup from our bones to our diet. Nowadays, when so many people have problems with the bowel gut, it should be known that bone bones provide the necessary growth and recovery material for the intestinal wall and have a healing effect on inflammatory processes in the intestines. Apart from the fact that these foods have a protective and healing effect on the digestive mucus, it is also healing for our bones and joints and strengthens the immune system of the body and accelerates the recovery of the patient. Multiple baking of the bones liberates many healing components such as chondroitin sulfate and glucosamine, which are important for bone and joint health because they reduce inflammatory processes and joint pain. These components even sell as expensive supplements against arthritis. In addition, bone soup contains important minerals in such a form that the body can easily absorb and absorb. It is an extremely important source of calcium, magnesium, phosphorus, silicon, sulfur and other trace minerals, which are essential for the health of our bones. The base cools the gelatinous form. This is due to the content of gelatin released by the baking of bones, nerve, cartilage, tendons and ligaments. Gelatin is probably the oldest functional food and for centuries it was known for its healing properties. Apart from being extremely healthy, gelatin gives it an excellent taste and therefore the foundation in all known kitchens of the world played a major role in preparing delicious food. But in the second half of the 20th century, gelatin falls into oblivion, as the industry has discovered that the laboratory produces artificial flavors and aromas. Monosodium glutamate (a flavor enhancer) has been discovered which, in a very cheap way, gives a stronger, more meaty taste to food. Cakes and soup concentrates, soups, sauces, ready-made sauces and all kinds of semi-spicy dishes were created. The home base – a healing nutrient-rich biscuit soup was thrown out of our menu in exchange for a cheap and very harmful substitute – MNG. So, apart from the fact that home-made biscuits should return to our menus for health reasons, they are also a very tasty and thrilling drink, and the use of cooked potatoes contributes to a generally greater gourmet pleasure.
Text taken: The truth and lies about food by Anita Šupe