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PRESSURE COOKER STOCKS: THE PROS AND CONS

Posted May 19 2010 12:33pm

Photo courtesy of French Culinary Institute, NYC

For an amazingly thorough discussion of pressure-cooked versus traditonal stove-top stock from the pros at the French Culinary Institute, click here .

Thanks to pressure cooker fan Mike Vrobel, of Dad Cooks Dinner , for calling my attention to it!

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