Cooking Under Pressure October 11, 2009

Pressure Cooking - we’ve all heard about this at some point, but not many of us really know what it is or how it works. It was used for years (and still is) in India, Britain and by your Grandma. Pressure cooking represents a new revolution of an old technique. How so?

Does making traditional beef stew in 30 minutes sound good compared to the 2 ½ hours it takes the old fashioned way? And for dessert, how about a cheesecake in 30 minutes instead of an hour and 10? Pressure cookers can prepare nearly all foods; including meats, grains, vegetables, pastas and desserts in 1/3 the cooking time. Not only that, this cooking method preserves the natural vitamins and minerals of foods better than any other method.

You Will Learn How to Pressure Cook:

•Hearty beef stew, potatoes and veggies
•Slow cooked tasting brisket done in flash
•Three cheese ziti in three (minutes that is!)
•Assorted veggies ready in one minute
•A delectable orange chocolate cheesecake

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