The pressure difference between an electric and a stovetop pressure cooker can have some impact on the cooking time and the final result when making stock, but it might not be a significant concern for most home cooks.
Both electric and stovetop pressure cookers work by creating a sealed environment where steam builds up and raises the pressure inside the pot. This increased pressure results in higher cooking temperatures, which can significantly reduce cooking times compared to traditional stovetop methods.
The main difference between the two types of pressure cookers is how they control and regulate the pressure:
Stovetop Pressure Cooker: Stovetop pressure cookers are typically more powerful than electric ones, as they can generate higher pressure levels. They are usually able to reach a slightly higher pressure, which means they can cook food slightly faster than electric pressure cookers.
Electric Pressure Cooker: Electric pressure cookers are generally designed to operate at a specific pressure level, often around 10-12 psi (pounds per square inch). They may not reach the same pressure levels as stovetop pressure cookers, but they are convenient because they have pre-set cooking programs and are easier to use since they automatically regulate pressure and temperature.
When making stock, the pressure difference might lead to subtle variations in cooking time and flavor, but these differences are not typically noticeable for most home cooks. The important factors for making a good stock are the ingredients used, the cooking time, and the cooking temperature.
Regardless of the type of pressure cooker you use, the basic principles for making stock remain the same:
Use quality ingredients: Start with good-quality bones, vegetables, and seasonings to achieve a flavorful stock.
Cooking time: The cooking time is essential for extracting flavors from the ingredients. In a pressure cooker, stock can be ready in a fraction of the time it would take using traditional stovetop methods.
Strain and skim: Once the stock is cooked, strain it to remove solids and skim off any excess fat for a clear and delicious result.
In conclusion, while there might be some slight differences in pressure and cooking times between electric and stovetop pressure cookers, they are not likely to have a significant impact on the quality of the stock. Both types of pressure cookers can be effective tools for making flavorful and time-efficient stocks.