!!summarized question at bottom!
Planning on making some beef stock tomorrow for Christmas to make an "au jus" for the roast. Brought the pressure cooker to the parents house, and also have a slow cooker here, though it's a christmas gift and to use it I'd have to open it prematurely.
I was wondering which is better for extracting all the gelatiny goodness to make stock. A little online searching and I was surprised to find consistent info saying that pressure cooker is actually better. Feel free to google yourself to confirm (one guy actually did an experiment/comparison)
This got me thinking, pressure cookers are awesome, and I'm going to use it tomorrow, but what about when I don't want to have to watch it and regulate it, letting out the valve and changing the burner level sometimes?
So the natural question is, Do electric pressure cookers do this? Do they have a pressure sensor, and a little servo/actuator to open the valve? Or does it just stop/lower the heat when pressure is reached? Does it effectively stay at 250 F for long periods of time with little wavering? Anybody got any experience with these? It would be great to just program something (or not) and not have to watch it, just come back later and turn it off and see the result, so that I could go do other stuff during the cooking.
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