[Reference Recipe --> https://www.allrecipes.com/recipe/254275/chef-johns-cheater-demi-glace/]
Howdy folks, just wondering a theoretical question regarding trying to cut down time. Step 4 of the recipe says to simmer the meat for about 12-14 hours in a large stock pot. Theoretically, if you were to just add the meat and water into a pressure cooker (probably halving the recipe to fit into a standard pressure cooker) could you shave off time? If so, how much?
FYI, this is all just theoretical. I don't own a pressure cooker, and I don't plan on making this anytime soon. It is just a recipe I've looked at for a bit and am just brainstorming ideas for
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