Mastering Pressure Cookery

I began this class during the April challenge, but got really sick when it was time to record and I  couldn't speak. Trying again! 

Class: Mastering Pressure Cookery

Description: In this class, I'll teach you the basics of pressure cooking all the way up to advanced recipes that'll make you the master of pressure cooking.

Project: Ultimate Cheesecake in your Pressure Cooker

Project Description: 

As a project capstone, we'll make cheesecake in the pressure cooker and you'll be absolutely amazed by the results.  Pressure cooker cheesecake is cooked fast, yet gently, so you don't get browned, cracked tops.  It'll be moist and delicious!  I'll teach you how to:

  • Set-up the pressure cooker for a cheesecake
  • Get the cheesecake in and out of your pressure cooker safely
  • Make the cheesecake crust and batter
  • Customize the flavor
  • Cook the cheesecake evenly and make it easy to cut


Pressure Cooking Mastery

  1. Introduction
    1. Thank you for joining class
    2. We will cover:
      1. History & Why pressure cooking
      2. What you can cook
  • Safety
  1. Buying guide
  2. How to use
  3. Class project
  1. History & Why Pressure cooking
    1. Invented by Frenchman by Denis Papin in the 1600s – he named it “the Digester”
    2. In Dutch it is called a "snelkookpan" which means fast-cooking-pan or fast-boiling-pan
  • It is sealed and uses steam pressure to increase the boiling point of water up to as high as 250 F resulting in faster cooking
  1. Higher pressure forces more liquids into the food which also helps speed and makes things tender
  2. Faster and more tender!
  1. What you can cook
    1. Great for things that need long cook time
      1. Tough meats
        1. Ribs
        2. Pulled pork
        3. Brisket
        4. Lamb and goat
      2. Soup stocks
      3. Stews
        1. Curries
        2. Coq au vin
        3. Beef Bourguignon
      4. Beans
    2. Great for tender creamy desserts
      1. Crème brulee
      2. Flan
      3. Custard
      4. Cheesecake
  • Not good for things that need to be cooked rare or you need to see
    1. Steak
    2. Chicken breasts
    3. Scallops
  1. Browning
    1. Stovetop models can brown directly and capture flavor
    2. Electric models have some modes
  2. Safety
    1. Maybe you remember grandma’s pressure cooker exploding
    2. Modern cookers have at least two safety valves
  • Check your gaskets
  1. Don’t overfill
    1. Should have a line 2/3 – ¾. Do not exceed
  2. Use enough liquid
    1. Has to build up steam
  3. Be careful with too many bubbles
    1. Starchy pasta / potatoes
    2. Oats
    3. Can bubble up and block safety valves
  • Do not fry
  • Be careful with pressure release
    1. Natural cool-down
    2. Quick release
    3. Cold water
  1. Clean thoroughly
  1. Buying guide
    1. Start cheap
      1. Don’t invest in something expensive until you know
      2. Cheap amazon, $35
    2. Medium end
      1. America’s Test Kitchen Fagor
  • Higher end
    1. Love Fissler
  1. How to use
    1. Searing
    2. Stocks
  • Steaming
  1. Class project
    1. Cheesecake
      1. Why Cheesecake?
      2. Things you can do
        1. Crust customizations
        2. Mix-ins
          1. Fruits
          2. Jams
  • Candy
  1. Flavors
  2. Chocolate
  1. Tricks to make it easy
    1. Tin can
    2. Foil lined
    3. Cover
    4. Foil Sling
  2. Call to action – complete project
  3. Conclusion
    1. Reference



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