— Sue Baker

We're talking about generally a pressure cooker. In this case, it's an, it's an electric and electronic pressure cooker. Um, but it could well be, um, you know, the, the old school version that sits directly on the fire, okay? And, uh, the, the quick answer is yes, you can make stock, you can do, you know, so many of these things that, that call for simmering as the primary, uh, cooking method, uh, in a pressure cooker. Um, will the results be exactly the same? Hmm, maybe not exactly the same, um, but they're probably gonna be pretty darn close, and you may not even notice the difference. Okay? Uh, you know, one thing that happens, uh, in a pressure cooker is, um, that evaporation, um, doesn't occur quite as quickly, okay? As when you have a, a pot on the stove and, um, uh, and, and no lid or a loose fitting lid, okay? So keep that in mind. Um, but, you know, one way to work around that is once something like stock, uh, or otherwise, something that's very high in water content, like, um, a soup or, or a stew, let's say, uh, is that you can, uh, take the lid off after the primary cooking process is finished, and then just allow it to reduce, uh, in the case of these electric pressure cookers on the, on the saute or sear setting, okay? And, uh, you can get, uh, a result that's gonna be, um, very, very close, uh, to a stove top method. Okay? Uh, as with, uh, any cooking, uh, keep in mind a couple of things. Uh, the first is that as we start to change the original recipe, whether it's an ingredient change or a cooking process change, we should expect some differences in the final product. Okay? Uh, and then number two, uh, there's gonna be some practice, uh, that's required, I think, uh, in, in most cases, in, in order to fine tune the process in your own kitchen, okay? Based upon your equipment and the particular foods that you're cooking, okay? It always varies a little bit from from kitchen to kitchen. All right? Thank you.