# What causes "crock pot flavor"?

**URL:** <https://boards.straightdope.com/t/what-causes-crock-pot-flavor/765938>\
**Category:** Cafe Society\
**Created:** [September 14, 2016, 4:18pm UTC](https://boards.straightdope.com/t/what-causes-crock-pot-flavor/765938 "2016-09-14T16:18:31Z")\
**Posts on this page:** 4\
**Page:** 4

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**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\
**Post date:** [October 27, 2016, 8:13pm UTC](https://boards.straightdope.com/t/what-causes-crock-pot-flavor/765938/61 "2016-10-27T20:13:24Z")

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> [@Musicat](#):
>
> The author shows a soup made in a pressure cooker, and crows about how all veggies were reduced to a creamy sauce. That’s exactly what I try to avoid.

You missed the point- he made a split pea soup, which is \*\*supposed \*\*to be mostly homogenous. The pressure cooker did it excellently, the stovetop did it well, but the slow cooker did a poor job, and everything was discrete.

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [October 27, 2016, 9:33pm UTC](https://boards.straightdope.com/t/what-causes-crock-pot-flavor/765938/62 "2016-10-27T21:33:07Z")

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> [@bump](#):
>
> You missed the point- he made a split pea soup, which is \*\*supposed \*\*to be mostly homogenous. The pressure cooker did it excellently, the stovetop did it well, but the slow cooker did a poor job, and everything was discrete.

Indeed, and in making a nice thin broth chicken soup type of thing, I find the pressure cooker excels in extracting all the flavor and gelatin out of the meat and bones. I won’t make soups/stocks any other way again. ETA: Maybe not never, but if I have a pressure cooker available, as I do now, that’s my go-to.

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**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\
**Post date:** [October 27, 2016, 10:16pm UTC](https://boards.straightdope.com/t/what-causes-crock-pot-flavor/765938/63 "2016-10-27T22:16:48Z")

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> [@pulykamell](#):
>
> Indeed, and in making a nice thin broth chicken soup type of thing, I find the pressure cooker excels in extracting all the flavor and gelatin out of the meat and bones. I won’t make soups/stocks any other way again. ETA: Maybe not never, but if I have a pressure cooker available, as I do now, that’s my go-to.

We’ll have to try that; we’ve actually had good results in our crock-pot making overnight stock on “low”, but we have a 6 or 8 quart (can’t recall) modern pressure cooker.

How long do you go for once it’s at pressure? I assume 15 psi?

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [October 27, 2016, 10:20pm UTC](https://boards.straightdope.com/t/what-causes-crock-pot-flavor/765938/64 "2016-10-27T22:20:21Z")

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One hour. Looks like [Serious Eats](http://www.seriouseats.com/2014/01/ask-the-food-lab-can-i-make-stock-in-a-pressure-cooker-slow-cooker.html) has an article about this, but I first heard of the joys of pressure cooking stocks from elsewhere.

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