Quote:
Originally Posted by Fried Meat Ball!
Old models could if they don't have a good pressure release, but newer models have that built in and are pretty fool proof (as far as safety is concerned).
Especially for stock making, I can't imaging using anything else. I'll put 4-6 quarts of homemade chicken jelly (stock with lots of collagen) in the freezer for any time I want to bump something up. I use boxed broth most of the time, but whenever I do something where the stock will really shine, like soup or risotto, I'll pull the homemade stuff out.
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This wasn't as old as hers. It was newer so maybe she didn't know. It was also aluminum and I won't cook using any aluminum. I think I gave it away a few years back. If I could get over the fear of using it, I know it's a great kitchen tool.