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Currently, I pressure cook a whole chicken for 45 minutes to make stock. However, the meat falls apart very easily. My aim is to extract the inosinate from the chicken meat into the stock, but also minimise damage to the meat so that I can cube it for other purposes.Would pressure cooking for a lesser amount of time help. If yes, could I have a rough estimate.Also, would like to know your opinion on simply boiling the chicken for X amount of time to extract the inosinates. Would appreciate a rough time frame here as well.
Chicken stock and inosinate

I have a popcorn machine that produces popcorn without using fat. It basically blows hot air over the kernels, and after 2 minutes they start popping.You're not supposed to add any flavoring agent (salt, sugar, ...) in the machines as it's not made for that. So when I want to add flavor, I spray water onto the popcorn right after it has popped, and then scatter the flavoring agent. This works relatively well.The downside: the popcorn can become damp (I solve this by leaving the machine on, which blows hot air over the popcorn)you can waste some flavoring agent (not all of it sticks to the popcorn, some of it falls on the bottom of the bowl)The upside:no fat used, healthier and your fingers will be less "greasy"Any other ideas how to flavor your popcorn using no fat or a minimal amount of fat?
How do I flavor popcorn with a minimal amount of fat?

I was told by someone that rice vinegar was not suitable to be used in a salad dressing.Can only certain types of vinegars be used for salads?

Types of vinegars used for salads