Originally Posted by GQgeek
only you can answer the question. is it worth saving yourself the time? For me, it seems prety worth it, but it's not going to be an immediate purchase. I don't live in a house so i don't have a huge freezer I can place massive quantities of stock within, which means i have to make smaller quantities more often. And although most of the cooking time for stock is unattended, it still has to be planned. It would be nice to be able to make a good stock on a whim in 2.5 hrs if I felt like it. MC uses it for caramelizing stuff too. I think that's kinda awesome especially if you want to do big quantities of something, lets say for french onion soup. When you're cooking elaborate multi-course meals, anything that you can make a completely unattended process is a good thing. It also frees up a big burner, which for you with your range probably isn't an issue, but it is for me on a regular condo/apt stove.
Myrvhold and his team say they produce better stocks too, but without doing direct comparisons, I wouldn't be willing to comment. People have been making great stocks without them for a very long time though, so you can probably live without one. The biggest advantage is the convenience/speed.
Yeah. I want to try that caramelized carrot soup from the book. Alas, I am without a centrifuge.
With stocks, mainly, I'd like to see how I can attain better flavor extraction using a pressure cooker. The time it takes for a stock to simmer is usually not an issue for me. Though, cutting the time in half would be nice. However, making a large batch of a very reduced stock, "demi-glace", or "jus", is a painstakingly long process. Reduction takes over night, and then some, and I usually have nightmares about waking up and seeing it reduced to a gooey, burnt mess. Well, not really. But it is an unsettling thought after all of that time spent.
Any specific models you can recommend?