Make the Most of Your Pressure Cooker
Bruce Weinstein & Mark Scarbrough
Class Preview
- In-depth Instruction; over 146 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Pressure Cooker Basics
8:57
Start by learning the benefits of working with a pressure cooker, such as increased moisture retention, quicker cooking and a variety of textures, from tender meat to al dente vegetables. You'll also get an introduction to the two types of cookers, stovetop and electric, and the different release types, quick and natural.
Comforting Soups
21:41
Brown proteins like a pro! Get a perfect sear on your chicken, then create a two-step chicken noodle soup. See how to create a creamy cauliflower soup that can only be achieved in a pressure cooker. You'll even get the inside scoop on choosing the right broth.
Quick Bean Dishes
13:58
Many people buy pressure cookers to cook beans. Pressure cookers make cooking faster, give beans an even texture, and reduce that pesky foaming. Use your beans to make a hearty cannellini bean soup.
Whole Grains, Lentils & Rice
19:27
Learn to tackle whole grains easily and efficiently. Perfectly cook wheat berries for use in tasty Asian-inspired larb wraps. See how to create a creamy butternut squash risotto without endless stirring.
Big Butcher Cuts
24:33
Start making traditional Sunday dishes on a weeknight. See how to cook large cuts of meat in a no time. Create a classic pulled pork recipe and traditional pot roast. These dishes are sure to please, any night of the week. Also, get a front row seat for Mark and Bruce's discussion on bone-in vs. boneless cuts.
More Meat, Even Faster
20:12
Create flavorful dishes with smaller cuts of meat. Cook a lamb curry with beautifully developed spices. Then make a more Mediterranean-inspired dish with chicken thighs, fennel, olives and lemons. Plus, discover a quick and easy way to clarify butter.
Easy Pasta Casseroles
14:14
Cook dry pasta in seconds! See how to create a casserole with perfectly sized meatballs, gooey cheese, and, as a bonus, see how to make a crispy topping for added textural variety.
Desserts!
22:12
You can even make desserts in your pressure cooker! See how to fit six ramekins in your electric cooker to create decadent Mexican Pots de Crème. Then make a moist and creamy cheesecake using low pressure so the filling doesn't bubble over. You'll even learn a trick to get your pan in and out of the cooker with ease.
Description
Enjoy meals so delicious, everyone will be begging for your secrets! Best-selling cookbook authors Bruce Weinstein and Mark Scarbrough show you how. Start by cooking chicken in a pressure cooker for a satisfying two-step noodle soup. Then, learn how to cook your best beans yet in a cannellini soup that’s sure to be a new go-to dish. Tackle whole grains with ease as you make wheat berry, Asian-inspired larb wraps and a creamy butternut squash risotto that’s surprisingly hands-off. Up next, find out how to cook large cuts of meat for crave-worthy pulled pork, and turn a Sunday pot roast into an easy weeknight meal. Looking for the ultimate grown-up comfort food? Fall in love with a cheesy meatball casserole you won’t be able to get enough of. Finally, enjoy a sweet finish to your class and your meal with pressure cooker cheesecake and pots de crème.
Bruce Weinstein & Mark Scarbrough
Bruce Weinstein and Mark Scarbrough have written more than 25 cookbooks together, including "The Great Big Pressure Cooker Book" and "The Great American Slow Cooker Book." When they're not working on new books, you can find them contributing to publications such as Cooking Light, Fine Cooking and The Washington Post.
Bonus materials available after purchase