Fearless Electric Pressure Cooking
You can cook dried chickpeas in 20 minutes, navy beans in 20 minutes, cheesecake in 20 minutes, risotto in 7 minutes, and juicy pot roast in 60! Any season is a terrific time to become acquainted with the many advantages of the contemporary pressure cooker. Unlike the old models that gave rise to your mother's or grandmother's hair-raising tales of spaghetti dangling from the kitchen ceiling, new pressure cookers offer several safety devices. Discover the four infallible rules for safe pressure cooking, gain hands-on experience with your or Jan's pressure cookers, and you'll be set to roll out delicious, quick dishes. The versatile pressure cooker also delivers delicious, vitamin-packed soups and vegetables quickly and dependably. Learn what to look for when buying a pressure cooker and what to avoid (and there's lots to avoid). If you have a pressure cooker you haven't even taken out of the box yet, bring it to class to learn how to use it! Please bring your own beverage as well as a dish cloth and dish towel to help with cleanup.
JAN ZITA GROVER has cooked, catered, run a professional kitchen, and taught classes for 30 years. An historian by training, she is particularly interested in the cuisine of other countries and the foods eaten by early settlers. Growing up in San Francisco, Jan was exposed to the food traditions of many Asian and European cultures. She loves teaching the basic techniques so people can improvise joyfully and skillfully on their own. In 2008, she created the “3 Days, 3 Ways” program of thrifty recipes for St. Paul's Mississippi Market.