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PRESSURE COOKERS

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Ramblingrose22 Sat 04-Feb-17 19:24:09

I have dug out an old pressure cooker - unused for years and the aluminium has gone rather black.

I was wondering whether to clean it up and use it again to make bone broth, but am worried that even if I keep the lid off to skim it during the first 15 minutes after it has come to the boil, what will happen if scum forms after I close the pan and set set it to High Pressure?

If anyone out there is making bone broth in a pressure cooker using raw or cooked bones, how do you deal with this please?

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merlotgran Sat 04-Feb-17 19:31:03

I would bin it and invest in a new stainless steel one.

I don't worry about any scum until the whole lot has cooled down. It's then much easier to skim anything off the top.

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Greyduster Sat 04-Feb-17 19:41:54

I'd get rid of it as well. Aluminium pans are a bit of a no-no now and a s/s one won't break the bank.

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Ramblingrose22 Sun 05-Feb-17 11:01:31

Hi Merlotgran

Thanks for your reply.

Are you saying that you bring the liquid to the boil and skim it after it has cooled down, then cook the liquid under pressure?

Or do you pressure cook the broth first, then remove the lid, skimming off the scum after it has cooled down?

also, how long do you pressure cook the bones in the water, please? I assume you use the High Pressure for this?

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