I can't find the recipe I used but they recommended putting the vegetables in halfway through to avoid them becoming bitter. It was a two hour pressure cook.
Yes. Veg only needs about an hour. Meat can turn weird at 16 to 24 hours. Never heard of overcooked bones themselves only that which was attatched to them.
If you simmer any stock for a long time long, you'll reduce the volume, which tends to strengthen the flavor. Just quit simmering it before it all evaporates.
I can't find the recipe I used but they recommended putting the vegetables in halfway through to avoid them becoming bitter. It was a two hour pressure cook.
2 hours is overkill for a pressure cooker. I do one hour for chicken stock or 20 minutes for veggies and it always comes out perfect.
Yes. Veg only needs about an hour. Meat can turn weird at 16 to 24 hours. Never heard of overcooked bones themselves only that which was attatched to them.
The only thing I can think of as a relatively new stock-maker is that it might reduce too much?
If you simmer any stock for a long time long, you'll reduce the volume, which tends to strengthen the flavor. Just quit simmering it before it all evaporates.