Does braising or simmering result in more developed flavor due to the amount of time that a meat or stock/sauce is cooking? People always tout that pressure cookers can do what braising/simmering can do in just a fraction of the time, but I feel like I don’t see them used in a professional setting as often. I understand you can get a tender piece of meat in a short period of time, but would the same amount of flavor penetrate the meat in a quick pressure cook?
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