A key principle of culinary success and delectable meal making, especially pressure-cooking, is that you should grab every opportunity to add scrumptious flavor. That’s why nearly all of the recipes in this book use stocks or broths instead of water. While creating your own stock can be satisfying it’s also incredibly time consuming and purchasing pre- made stock or broth becomes quite costly. Plus, most bouillon cubes or liquid stock are high in sodium and only a portion of the liquid stock in its cartons is even needed, wasting much of it. The recipes in this book incorporate Great Flavors® concentrates and spices to give you the most savory options resulting in the most tasty meals.
Another wonderful benefit to Great Flavors® concentrates is they can eliminate the prep-step of browning in pressure and slow cooking recipes that call for this in advance. You simply add a tablespoon of the appropriate Great Flavors® Concentrate for an instant boost of the outstanding flavor that browning gives to any meat recipe. While none of the recipes in this book require adding extra concentrate, many of the gravies and sauces in these recipes will have a more robust flavor when you add an extra teaspoon, or so to taste, before serving. Create the option of taking your recipes to the next level, especially when pressure cooking by using Great Flavors®.