Pressure cooking and the long simmer
A pressure cooker gets hotter than an open pot, which changes more than the cooking time. I make Bò at a gentle simmer because I want the flavour of the roasted marrow to come through in a broth I’m happy to drink on its own.
Temperature changes the cooking
A pressure cooker lets water reach a higher temperature than an open pot at the same altitude. That changes extraction and flavour development as well as cooking time. A recipe written for one method needs adjustment before you use the other.
In a chicken-stock experiment, Yamamoto and Tomimori found differences in extracted components and flavour between pressure cooking and ordinary heating. It is useful evidence that the methods behave differently, with a different raw material from Bò's Portuguese beef marrow bones.
How we cook Bò
I roast the Portuguese beef marrow bones, then simmer them gently for at least 24 hours before filtering and chilling the broth. I judge the result warm, as I’d drink it. If you’re comparing your own batches, taste them at the same temperature and with the same seasoning. Notice how much body each brings to a cup, and how much water you’d want to add before serving.
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Updated · Alexander Pichugin