Timeline for Pulled beef in pressure cooker: Is it necessary to sauté beef before pressurizing?
Current License: CC BY-SA 4.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jul 14, 2021 at 17:02 | comment | added | Kyle | @Graham, that would be difficult because 1) the beef will fall apart and 2) the amount of liquid at this point would make it very difficult to get a good sear without overcooking the beef. | |
| Jul 14, 2021 at 16:48 | comment | added | GHP | You could also pressure cook the meat first, then sear it right before serving. | |
| Jul 14, 2021 at 12:18 | comment | added | Daron | perfectly cromulent shredded beef | |
| Jul 13, 2021 at 23:49 | vote | accept | Zubo | ||
| Jul 13, 2021 at 23:40 | comment | added | A_S00 | The other differences I can think of off-hand are 1) that bones are useful for making broth and useless for making pulled beef, and 2) that cooking times can be different (it's possible to overcook pulled beef, but when making broth you generally want to cook it for so long that the meat itself loses all its flavor). But they're definitely very similar processes. | |
| Jul 13, 2021 at 23:13 | comment | added | Zubo | Thanks for the explanation! Would I be correct in assuming that the only difference between making pulled beef and beef broth, by way of pressure cooking, is the amount of water added to it? | |
| Jul 13, 2021 at 22:56 | history | answered | A_S00 | CC BY-SA 4.0 |