Healthy French recipes using a Pressure Cooker with Chef Adeline

Chef Adeline demonstrates how to use a pressure cooker with three delicious recipes!

Good afternoon welcome to America’s Mart Happy New Year everybody having a great Friday everybody hungry you seem are you low-energy you need some food are you just taking a break hello yeah food see I knew that you’ve come to the right place at the gourmet demonstration kitchen my name is Holly

Firfer and I’ll be helping you as we talk to this amazing chef chef Adeline Bora we’re gonna talk about cooking under pressure pressure cooking don’t you feel like the queen song should be playing in the background when we yes yes exactly but I know personally I’m scared to death chef of pressure cookers

Because I’m afraid this thing is going to blow up so you’re telling me I don’t have to be afraid you don’t have to be afraid obviously no no I mean like is you’re already notice my French accents so I’m 100% French chef and then so my

Name is Allen Barra and then I’m today I’m gonna show you how it’s super secure and super healthy and fast to cook with a pressure cooker there we go I love that accent I could just I think I might be in love that French accent so

I’m gonna go out into the audience with the microphone while chef Adeline is cooking do you have any questions or comments feel free she said she would answer anything that you want to know but first of all tell us what will be you’ll be making today just to give us a

Little preview so we’re gonna make a French menu a French touch inspired menu with a pressure cooker so we’re going to start with a ratatouille crostini everybody knows about the movie the kids movie ratatouille then we’re gonna make a butternut squash velvet soup then a killer book beef

Bourguignon with a pressure cooker in just 30 minutes and then a viola which is a French rice pudding is in in French cuisine is is the pressure cooker one of the sort of staples it’s completely escapers like it’s every house while a household in in Europe actually like in

Germany France Spain Italy they have they have a pressure cooker in the house and I’ve always seen my mom my grandma my mother-in-law my friends they all have one pressure cooker in their kitchen and it’s kind of the basic of the French cuisine actually if you want to cook like a French chef

You have to have a pressure cooker in your kitchen okay well I’m gonna step in the audience and let you start to cook so again if you have any questions let me know when I left chef Adeline start cooking okay are you ready okay perfect

So like I told you like I’m really happy to be on your front on your front today to show you how to make a nice gourmet meal with a pressure cooker and especially a healthy meal like in a French inspired inspiration I will show you how it’s easy fast and healthy

That’s when you want to know correct okay everybody knows how to how to cook with a pressure cooker no effect so I’m here today today for that so like I told you we’re gonna make a French menu started with a ratatouille crostini then a burden red squash velvet soup then a

Beef bourguignon and then a rice pudding so the beef bourguignon will take longer than the other instead if just 30 minutes is it crazy I mean 30 minutes making a beef bourguignon usually it takes hours and hours I’m sure you I’ve already done that in your life but I

Mean like yeah I mean you can you will do that next week with the pressure on the pressure cooker in just 30 minutes so we’re gonna start right over with that but first of all I mean like what I like with that like I told you like I’m

Cooking on pressure cooker on a daily basis like every French every European people doing that they are not scared about it honestly they are super sick you’re super solids with a strong base on on here so really easy I like this one because you have different size and

So you can make different dish too with the with with it with them sorry so let’s start with the beef bourguignon so actually we’re going to need so the big one the eight liters so what I’m gonna do first I’m gonna have some olive oil

For just like a dash of olive oil and then we’re gonna saute some bacon so and cured bacon so I did my preparation in advance and I’ve already cut the bacon like we said in French in Latin la ard or NS which means like it’s just

Like a stripe like a matchstick of the love the bacon so it’s already done like this so I’m gonna eat on on high yes yeah do you have any questions so far no perfect so we’re gonna we gonna hit the bacon and saute the bacon for a got

Like two three minutes then we’re gonna add the veggie so for the veggie we have onions and garlic already chopped and mines we’re gonna need carrots for two medium carrots just chop roughly chopped and then some mushrooms on burn mushrooms okay so always when you use a pressure

Cooker you always see you can always brown the meat first Brown the meat and the vegetables first and then you add the liquid and then you lock and close and then you put under pressure it’s always the same the same principle so now I’m gonna put the bacon now here

Just give a steer you’re gonna smell like in a minute the bacon probably so I like to use the end cured smoked to to make the big bug you know I forgot to tell you few things when you want to make like a killer beef bourguignon is I never skip on the wine

Like the beef bourguignon you know is originally from Burgundy actually I’m from Burgundy from Boone which is the capital of the wine in the eastern centre of friends and then they use always the Pinot the red the grapes in Burgundy is just Pinot you never you

Never find any Cabernet or Merlot or C ha so you so it’s nice when you make a beef bourguignon to use a Pinot you can use the Pinot from us which is a good one and especially from Oregon and like this one because they use the same metal to

Make wine in Oregon than in Burgundy but I mean like don’t I mean I try to get a good a good bottle of wine actually never I mean skip on it because if you skip on the weight on the red wine your dish will will have the feeling of that

As well okay so big the bacon is you see that and chef let me ask you a lot of people think when a Glatt when a wine has gone bad you know it’s starting to turn they say oh I’ll just cook with it not a good idea

Sorry could you repeat the question a lot of people say that when a bottle of wine is gone badly they say oh I’ll just cook with it but is that not a good idea not a good idea that’s why I told you like yeah I mean like if you have like a

Bad wine with acidities it will it will it will have the feeling and will the taste in a dish as well so I don’t ask you to buy the top of the line of the wine of obviously but I mean like people and a great chef would say

If you use that one you can drink that wine as well that’s the deal okay so now I’m in the bacon is on I’ve already made I’ve already browned the meat I don’t know if you see that over here yes I’ve already browned the and then we’re gonna add now the veggie

So the onions and the carrots so I just have it’s a yellow yellow onions you can use the sweet onions like the Vidalia Onion when it’s a the season is really good you gave like a nice sweetness to the dish here we are yes we can Brown

The beef in that part yeah we can run everything I mean like and the idea is like always brown the beef the veggie the may I’m in the mating first and then you add the liquid to put under pressure and with this one with this with this

Very quick you don’t need a lot of water that’s a lot of liquid just a minimum like one less than one cup will be enough to compare with the other pressure cooker in the market they need more liquid than this one any other questions first chef Adeline so yeah so

To make your killer bee bourguignon first thing the the wine is really important and then the second thing is you had some sweetness as well to the to the to the Bibble Union by adding some a little bit of pinch of sugar like brown sugar some chef will add some caramel as

Well like a light caramel I mean made just with a saucepan and also you can add some chocolate it’s really good like just like chopped dark chocolates and sweet it in your beef beginning that will net that will give like a nice sweetness to balance with the acidity of

The sauce here’s a question for you chef how much would we expect to invest in the pot this whole way of cooking so what does it retail for the the the pressure cooker what is there what retail value the price Oh Chris here we go here’s Chris and Chris is from Casper

Zach & Associates and he knows everything there is to know about the pressure cooker so tell us on that line what it would retail for especially if somebody had a store sure well the vitae quick line has a retail range from $1.99 which is the small

Skillet to 290 and that would be for a 10 liter the 8 liter that she’s using right now that would be eight and a half quarts that is 280 at retail and there’s also a set that includes that the 8 quart eight half quart that she’s using as well as

The skillet in front of it a glass lid and a pressure lid so that you can actually use both pieces as conventional cookware and as pressure cookers as well and that set retails for 345 it’s also worth noting that the eight liter that she’s using right now that eight and a

Half quart is that rated the number one item in the or the number one pressure cooker available for sale in the US by Cook’s Illustrated this month on newsstands and now tell us where your showroom is located so we can go and see these afterwards and look at them and

Ask more questions sure our showroom is on this floor and it’s number eight one one seven B and that’s Kaspar second associates it’s actually in the opposite corner of the building from here perfect okay any other questions about the pressure cooker or okay over here on an

Induction cooktop will it work on an induction cooktop Chris yes yes yes the cook starbase is induction capable and that would be the pattern base you saw on the on the cookware right there all Fischer cookware is actually made in Germany and is suitable for all of our

All stove types any other questions all right back to the beef bourguignon okay so we are still with the veggie that the onions are translucent and soft so it’s ready so like I told you I’ve already seer I mean like brown the meat in here before because it takes like more longer

So now I mean you can put everything in here but just before the trick is you’re going to sprinkle some flour on top of the of the maids why is that it sorry why oh good question that’s for just sickness the the sauce inside the pressure cooker

When it’s gonna be cooking and always sorry when you brown the beef did you brown it with just some oil or do Jesus yeah just like a very very like a small amount of oil and just right inside the pressure cooker when you’re done you just take the the meat out and

Then you use the same pot like never clean it because it’s good to have all the soot you say so you can French like all the brown me I mean like the bites still on on the bottom of the pressure cooker so you use the same one you first

Brown the meat then the veggie separates then you add some flour on there on the meat just to thicken the sauce I mean the red wine sauce and then we’re gonna add everything in here okay so I’m just like steering always yeah hey what kind of Beast did

You use always you like a pot roast pot roast beef like a yeah I would say yeah the choke choke yeah checkbox Pro trust yeah it’s good and then you just cube it or you can put like more bigger size if you like bigger yeah okay so

It’s almost cut so you cut every every meat with flour it’s all prop all-purpose flour okay everything in a pressure cooker voila okay and give a steer a leave it again I wanted to show you something about the mushroom I’m not like a big fan of running water and other mushroom

Because they are so powers so I have always a question like how can you clean a mushroom so actually the good idea is you just have to peel them they are really easy to do and if even if you have like a lot of mushrooms to do it’s

Gonna be a long a longer time to do that so in that case only in that case I advise you to just take a paper towel not a paper a paper towel you know like the one like here yes favorite time and then dump just dump like like a little bit light light

Wet and just clean them like this so easy we’ll never put them in the water because there are so sponges that they will they will take a lot of water and then the water will release in your dish so that’s the that’s the chipped so and

Then you just like slice them and here okay and this one okay and our dish is almost done to put on the pressure with the vitae quick so so the last thing is the flavor you need to have a lot of flavor in the dish so

My trick is it’s really French it’s a bouquet garni I don’t know if you ever heard about bouquet garni so bouquet in French means bunch and actually you use that word for a bunch of flower when you offer a bunch of flowers somebody you say a BuChE BuChE de fleur so actually

Is that it’s a bunch of nice fresh herbs I would say instead of flower so always use the green of the leek so never dump when you do like a soup like a vichyssoise which is a mix and potato soup never done that you just keep it

And you can throw them because then I mean you don’t need a lot for the bouquet garni you need just like one or two that sits and then so the idea of a bouquet garni will give you a lot of flavor in any to browse soup and the

Idea is at the end of the dish you always dump it discard it it’s just to give any flavor to your dish so it’s the green lick the green of the legs then some fresh parsley I like the Italian parsley this one then you use fresh thyme fresh rosemary like here and

Then some bay leaves dried olives and then you’re going to tie it it’s like a book like a bunch of flour like this here we are and then you have your bouquet garni easy and cute yeah and you don’t pin it on your beef bourguignon so

What we need now is what unit when we need to look the last thing is the wine the wine yes exactly so now we have here the red wine here and then some beef broth you can make beef rolls you can use whatever any vegetable broth as well

Will work perfectly okay and you look I mean I don’t need a lot of a lot of liquids it’s perfectly it’s just like at the level of the product at the river of the veggie and the mates okay salt and pepper and then we done any questions no

Do you have good see everybody knows they’re all going home to me go far you can dome tonight so and now we’re gonna build the pressure on on the high heat always on high heat so we’re done here so I like this I like this pressure cooker I’m

Really used with pressure cookers since years and years but this one is really good just because I mean it’s easy to lock as well you have like a sign closed on it and then you just lock it and it’s done now I mean you have as well I don’t

Know if you see that yes we do you see okay cool so it was red it was red and then when it’s green that means like you can build the pressure on so with total safety and security okay sun-hi it’s not like when we are grandma’s pressure

Cookers were it would shake on the stone and sadly only one on the market would never have no steam and no sound you’re gonna see that I will be able to speak with you the whole hour without no sound and we’re gonna run like two and three

At the same time okay so now I mean we’re gonna wait until the cooking indicator over here will appear and we the rod will rise and then at that time we’re gonna count 30 minutes for the for the cooking of the baby begin you okay

Is it easy any questions yes oh hang on let me get you the microphone question oh oh you do sorry the front rows going on the question leave me alone I guess you’re always or I am tempted to check my food but you just gotta have faith

And leave it alone right yeah she said she’s so used to checking her food all the time but you just have to leave it alone apparently she’s you know you have just yeah live like this it’s fine yeah completely fine okay so it’s not gonna burn most of us think I’m levels gonna

Brine no no no you won’t burn no no no no no as soon as you have a minimum of liquid in that that’s yeah and it’s less than one cup sir maybe she answered this and I didn’t hear how high does the temperature get in this pot how high does the

Temperature get in the pot in a pot I mean like great yeah Chris here’s Chris hang on boy I’m getting exercise today I need your help so the Vitae quick actually reaches 250 degrees which would be the standard 15 psi and that’s at the high pressure level in fact vitae quick its recent

Review in Cook’s Illustrated was found to be the only pressure cooker that they reviewed that actually reached 250 degrees okay yeah any other questions here’s a question hold on we like questions it’s good does it work as well on an electric a glass-top stove but it’s gonna work on an electric stove

Other kind of any any stove actually does it work as well as a flame does the yeah I mean like any stuff will work perfectly like electric ceramic induction gas yeah everything is working on it and it’s a lifetime warranty so which is good I mean like when you buy

It you have buy it for your life so so I mean we’re gonna waste time I’m gonna ask somebody I mean you can if can check this while I’m starting and over with another recipe so now we’re gonna start with the soup with the a better nut

Squash soup so it’s an easy and delicious soup actually is the season so that’s perfect so you don’t need a lot of ingredients so still onion this one is that I like to use for this for this soup the Vidalia Onion so it’s already chopped but roughly I’ve always said to

My student like don’t I mean like be particular and detail and precise you chop the onions because for the soup you don’t have to I mean like whatever any size of it because at the end you’re gonna blend everything so it’s fine like for the good beef bourguignon or for the

Ratatouille is like more important to like a nice cats of the of the onion of the veggie but in the in the case of the soup we don’t mind ok so I’m gonna just hit some oil like it’s about a tablespoon on high here any questions no and again I thank you

If you want to take a look at a Casper second Associates is on this floor show room eight one one seven B isn’t boy just back the other side of the hallway so did you see how he was quick to grow up the pressure in in the cooker because

I mean like I didn’t see Christie okay look at so the white the two white white ring is already on so that means like now I mean it’s under the pressure so now we can count like 30 minutes yeah no yeah yeah you’re good thank you I’ve

Already put down yeah it’s just like it’s so manual so I didn’t tell you that so you went yellow to a low low low and then at that time you just count like 25 to 30 minutes actually we can we’re gonna check before 25 I think it will be

Done in 20 25 minutes yeah okay so in here now I’m in the Ali’s heart so I’m gonna just saute the onions and tell transmissions so it takes like two minutes then you are we are going to add sorry we are going to add the butternut

Squash so that’s the basic of any soup I’m looking for your here so any soup it will be the same I mean you can if you want to be like more on a diet way you don’t have to use any oil so the idea is like with the pressure cooker that could

Be your friend for that as well because you can make like some soup with no fat nothing and really good like you just put all the ingredients then the minim and then the liquid you just go just at the level of the of the vegetable you just cover enough the vegetable and then

You put under pressure so no butter no fat no oil nothing so I’m gonna do like more in a gloomy today because it’s Friday but I mean during the week if you want to take out the calorie that’s a good idea any questions so butternut squash soup but you can use

I like to use in that soup as well some leeks or celery stalk I mean add any vegetable you like and then now in here now – did you have to soften the butternut squash and peel it first no so easy I should I should show you that but

I mean it’s like a long time I mean with all the preparation for the recipe but easy you take just a vegetable peeler you know the one with like this and you just like peel like this cut roughly like the onion we don’t care about the

Size do you see I mean it’s kind of of this size I would say like one inch one inch cube and that’s it but never soft because it’s gonna be softened in a pressure cooker I’m just like so saute saute them just to get a nice flavor

With the oil what I also like to do is when you wear it when you use some oil I like to add some butter just of the flavor I’m I’m a bit of prefer than the olive oil but I mean for the healthy parts I mean the Halle Berry is good so

The good idea is like to make a combination of the two of them like the better and the olive oil together just because the both of them they don’t have the same fusion temperature so it means like the olive oil going to protect the butter from burning

Thanks for the olive oil because the olive oil it has a high fusion temperature than the better so I mean if you like the better and sometimes you can I mean it’s nice and you give better flavor use both of them never never alone but both of them would be good idea

Okay so now I’m gonna have the liquid so it’s a chicken broth but you can use a chicken chicken stock I mean vegetable vegetable broth vegetable stock also you can make your own which is good as well I mean like the idea is like making a chicken broth by yourself is really easy

Like if you have your like in France I mean everybody I mean almost every family has a chick roasted chicken for Cindy Sunday lunch so I mean I really I used to remember my mom was keeping all the cars all the stuff I mean from the

From the lunch and then just jump in water with veggie like 1 onion 1 carrot 1 celery stock one lake and then just take to put in a pressure cooker for just 30 minutes and then it will you will have your stalk you just have to strain the carcass and the and the

Veggie and then you can keep your liquid in a freezer for up to six months and the good idea is like sometimes some recipe call just for like a spoon or like a half cup I mean so that the good idea is like when you’ve done that you

Just use an ice cube container and you’re just doing an ice cube container and then if you need just like a small amount of the chicken broth you just take one ice cube from the freezer okay so you use just the liquid you just cover the vegetable so I’m I want to use

Everything I have here just just go over pick your head back a little bit so eat that where you go you’re just entering the camera yeah sorry that’s all right now we can see thank you okay oh yeah yeah I use almost everything actually okay perfect now it’s done so it’s super easy

Ever ah so now still on high it’s always the same it’s always the same principle I mean like when you close your clothes and clothes and put the lid on you just lock it you hide the temperature to build the pressure inside the pressure cooker and then when you’re cooking

Indicator rod will rise then you’re gonna count and then in that case it’s just 15 minutes so making a soup in almost like 20 minutes I would say so easy so don’t buy any commercial soup I mean the difference is so big any questions no oh here’s one okay I know

You said earlier that you put some spices but I didn’t see you put any in did you season the soup or the chicken Russ is already with salt but then I like to our season at the end as well like it’s better to to be like less

Salty than yeah yeah so but you can I mean if you are used to you – salt and pepper at that time you can do that did I did I answer correctly for you I think you said something about celery Cedars oh no yeah it’s on a lot of stuff it’s like I

Told you you can have some celery stalk that’s what you said yeah talk sorry yeah that’s my French accent yeah celery stalk like you know you can add some celery I mean today I mean I made like the basic one so just onion and butter nut squash but if you can add leeks

Celery stalk whatever potatoes I don’t like to eat too hot potatoes because butternut squash is already like kind of sick so yeah so we are in the 22 minutes for the beef bourguignon this one is on so now we’re going to move on to the ratatouille

Crostini if you have no questions so far with that good okay so the writer to Cassini I’m still using the eight liters so I’m gonna just clean that away so here is my prep work for the ratatouille so it’s a province of dish – usually it’s serve alone by himself with

With with any any meat like a chicken roasted chicken a beef tenderloin approach tenderloin roasted dark whatever but I like as well to serve it on a weak dinner on a wig wig dinner with just a bowl of rice or a bowl of pasta it’s really good for your

Kids actually when they don’t have a lot of veggie but that’s a good way to give them a lot of vegetable along with what they like pasta everybody likes pasta so that’s a good way and then just you grated some Parmesan cheese on top and it’s done so

Making a rather – usually takes hours as well like the beef cooking you know in a conventional traditional cooking it will take 3 hours to make a beef bourguignon with the ratatouille usually it makes like 1 hour to make a book to make a ratatouille

But with with the divine a quick you I’m gonna make the ratatouille in just 15 minutes which is like yeah easy really easy that’s the idea of the pressure cooking I mean it will give you like a nice you’re gonna you’re gonna just save some time during the day like you’re gonna

You’re gonna just save your time because usually down like half time of the conventional cooking and sometimes is like up to 70% of time which is great I mean especially right now everybody has a hectic life with kids with activities so you need to have a good friend in the

Kitchen and this is a good friend in your kitchen actually because he’s gonna save your time and make delicious and gourmet meal for your family and friends so for a ratatouille it’s actually a blend of vegetable so you will have like here I have the celery stalk that time

Then we have onions garlic zucchini I have here eggplant and then tomatoes okay so it’s just a blend of it so always i’ll i always like to sear I mean like chew up to Pansear I mean to assert a the vegetable first and then on that case you won’t need any liquids

Because all the veggie they have naturally a lot of liquid inside so some judge shaking the soup is not still under pressure so what as I’m looking for the oil so we need the oil so still like a little bit of olive oil like I

Told you you can also make like a blend like butter and all together again if you want to do like in more in a in a diet way you can definitely put every everything right now without no olive oil and just put the pressure on so it

Would be easy okay so now we’re gonna wait just a second for this so the writer through crostini is the a different way to you to to have the ratatouille so usually it’s a site is on a side dish but what I mean a crostini I’ve already done that for you so you

Have some fresh baguette or ciavarella bread and then it’s gonna be like a nice amuse-bouche a tapas actually so you just like slice your baguette you put it on a baking sheet you just drizzle for some olive oil on top thank you so yeah the soup is on so

Now yeah so now 15 minutes it will be at the same time actually yeah because we still have 17 so yeah so fifth so 15 minutes to make the soup so what I yeah we were talking about the crostini so it’s the French baguette slices put on the

Baking sheets I drizzle some olive oil and put in the oven at 350 for five minutes then if you are a garlic lover like I love garlic and I’m sure you you’re one of them I like you and then you just rub when it’s hot so be careful

Don’t burn yourself but when it’s helped you just rub your your bread and then you set aside you can keep this in a in a in a hair tight container or plastic with I don’t want ya with Ziploc a ziploc thank you a ziplock bag for five days easily it’s nice as well

On the top of the soup you can many many ways to use it so here we are so we have the oil here so we’re gonna have everything together so the onion the celery stalk the zucchini and the garlic okay in something like this you could pre-cut

Those vegetables say on the weekend and then make it actually yeah you can prep everything in the weekend put in the ziplock bag and put in your fridge and then when it’s ready I mean to do that on Monday or Tuesday yeah and also you can make in advance because the

Ratatouille you can keep the ratatouille up to five days in the fridge when it’s done or also you can just freeze them it’s easy yeah I mean actually what I’m looking I’m yeah you’re gonna you can freeze the beef bourguignonne you can freeze freeze the soup and you can

Freeze the ratatouille except the dessert we won’t freeze the reserve that’s it and if somebody has a retail store and they wanted to demo the pressure cooker these would be good ideas to do they’re quick so that when customers come in they can sample I would imagine

I think the ratatouille is like one of the things super quick and original and creative to show on a demo yeah and especially with the movie I mean everybody knows what is it so there will be completely original instead of a soup a basic soup yeah

And you will see it’s pretty on the crostini okay so we’re gonna wait like two two minutes on here any questions for chef Adeline so there is many many many different recipe you can make with a pressure cooker that’s probably the beauty of the pressure pressure cooking because you can make we

Desserts appetizer it’s not just only soup and stew like people I mean in their mind that are just soup and stew but now I mean like you can make creme brulee do you know like crimp make creme brulee in the pressure cooker as well so yeah I mean like whatever like the

Chocolate put cream as well is good like a dark chocolate put cream in here like a lot of dessert can be making a pressure cooker as well in a very quick way okay here’s the question chef when using meat should it always be boneless the mid boneless no no you can you can

Put everything in here like even like I would you can cook a chicken in here like the whole chicken if it fits if it’s not a big like don’t use that for the Thanksgiving turkey of course because it won’t fit but I mean like for the chick yeah yeah and if

You want to see any of these Casper Zach and Associates is a show room on this floor they’re in showroom eight one one seven B as in boy just down on the other side of that the other side of the yeah the gourmet Hall down there and that way

You can see them and Chris and everyone will be there to answer questions and you can check them out I’m gonna had some a little bit of parsley just to give flavor okay here we are you can add some papers as well in a ratatouille I mean this one is a

Different version of the normal one but the normal one will include red bell pepper and a green bell pepper as well in a in a ratatouille I mean actually you can be creative with whatever any vegetable you like you can make your own ratatouille your signature rather sweet

Home as well okay so the important idea is like always put the tomatoes at the end because it’s the watery it’s the most water with vegetables in the ratatouille so always at the end and then the the eggplant after all this okay so now the eggplant so I didn’t

Prepare any bouquet garni for that like we did for the beef bourguignon but you can certainly do that as well for the ratatouille because like I told you the bouquet garni will go with any soup to anything you want to have a lot of flavor in it here’s the question for you

Chef do you leave the skin on the eggplant to nursery oh yeah you’re good idea good idea no I mean I like the color so what I’m doing when I’m preparing the eggplant for the errata tree I’m doing like once after one you know what I mean like just one and one

So it’s like yeah sure why thank you I was a layer nice not layer a stripe yeah yeah and and the zucchini are not peeled so that’s yeah that’s the magic of this recipe because I mean like you take everything I mean and then you chop

Everything and not say it’s so yeah and the series talked the onion yeah the zucchini are not peeled they are completely plain here’s the question I was wondering if you can pressure fry in this equipment so can you pressure fry stuff what do you mean pressure fry like if

You filled it up with oil oh actually this one you can use for frying this one without the lid obviously yeah it yeah with this one we can fry it yeah Chris is out okay yeah hang on you ready yeah here’s here’s Chris from Casper Zach there is somewhat

Of a misconception that you can use pressure cookers for pressure frying which is how like KFC prepares their chicken for example you cannot it’s not safe because superheated oil can spatter onto the gasket that goes around the lid and that can also cause damage to it cause it to depressurize rapidly which

What might burn someone so in theory you could do it but it’s not it’s not recommended by any manufacturer because it’s just not safe there it is Casper second associates saving lives okay so I’m gonna add some fresh thyme as well in a Narada too so we have our onions

Almost transmissions they are translucent and soft we have the celery stalk we have the garlic mines we had the zucchini and the eggplant and then I’m now I’m having some some fresh thyme like this so it’s easy to just peel them like this chef’s I’m giving you a 15 minute

Warning so if we could go just I’m sorry quick yeah now we’ve got you under pressure yeah I want her to pressure right now yeah so but it’s so much than for this one so that’s perfect okay so they put the tomatoes right now and then some fresh basil here we are

You just chopped them you just tone them and then you chop it easy okay season with salt and pepper and some fresh ground black pepper give a good steer isn’t it beautiful the color and everything so I now put the lid on and it’s good and it’s good for 15 minutes

Like yeah 10 minute 15 minutes okay still on high to build the pressure okay so now we’re going to finish with the dessert so here it is I think I mean I’m gonna move this one over here yeah yeah we bring in the muscle to do that yeah there we go thank you

Perfect yeah so the dessert is it’s probably the one of the easiest dessert to make it’s so delicious especially during the the winter I mean like if you don’t have to if you’re if you’re people in the house like are really sweet people I mean you don’t have to bake

Anything you’re not in the mood for that the rice pudding is just perfect so what we need like simple ingredients we are going to need obviously the rice so the rice I like to use the arborio rice which is the Italian one so always use the short grain short grain rice

Never like a long grain rice so I like this one because it’s high in starch you can use the carnaroli as well so just like a cup of arborio rice and then put one cup of heavy whipping cream so if you still want to do in a in a diet way

Use the half-and-half that would be good as well and then 2 cups yes okay thank you so right that’s we like forfeit yeah I mean when are you going to be done yeah and then the two cups of milk so you can use the 2% or as well so then I

Mean you can flavor your rice pudding with whatever you like I mean I used to see my grandma was doing with raisins that she was sucking the resins in rum from her for a half a half minutes that happened in half an hour sorry and then

You can add yeah funny I extract that’s what we’re gonna do today nutmeg cinnamon orange zest as well will give a nice kick for the rice pudding so I like to use the or the vanilla extract okay it’s not open and you can use a vanya a fresh vanilla bean as well you

Just scrape the seed and put the veneer be inside the cooker yes here we are so one tablespoon you can use so then the sugar you have to show you to give us to give a sweet sweetness to the rice pudding so this sugar use a granular granulated

Sugar if you are making your own veneer sugar that’s perfect I know if you know how easy it is so one I have to put six to roughly three four five and six okay here’s the question yes is there any other way to sweeten it not not using like a is there something

You could use to sweeten it other than sugar like could you use a honey or a attitute yeah you can use the agave OD honey yeah brown sugar if you like as well but I mean like the idea would be a good idea Oh yes okay we’re done with the desserts

Easier yeah so I wasn’t the pressure but now is good how long does that cook under pressure this one will be 12 minutes oh that’s it so it still the same you have to be all on on high and when it’s when the cooking indicator road will rise then

You’re gonna count 12 in it on it okay this one is good yeah any questions okay look at that they’re just now we have to wait like a few seconds just to taste it here’s the question for you if I wanted to make a bean soup well when I cover just the

Beans or would I add extra liquid sorry add extra liquid yeah just covered the beans for a bean soup okay add extra liquid or just cover the beans for beans the beans are dried or yes yeah you have to cover the you have to cover the beans yeah yeah yes

See we’re gonna open this one so we’re gonna either so it’s easy to release I mean to the pressure of the pressure cooker you have different way to use it so the manual one which is with with this so you just push the bottom and it

Relays sorry oh yes sorry which one I I stopped yeah yeah this is a ratatouille this is a ratatouille yes no that’s the soup that’s the soup yeah so which one do we move we move that’s the believe that’s the beef okay thank you I will have too much pressure cooker in

The kitchen we have to put some sticker on it okay so that’s the one is ready you said that’s the soup all right so that’s the soup is not ready and that’s ready okay does anybody have any final questions for chef out of line and remember that Chris will be at Casper’s

A can associate eight one one seven B as in boy sorry if you have any questions no that’s great oh yeah just a question I mean did you did you hear any sound during that no amazing no sound no steam and also taking that off the safety of

That yes today I remember being in my grandma’s kitchen and everybody had to remove themselves from the room when she took the lid off just in case talk about that Chris if you would sure well she’s using the quick steam release that’s built into the handle and actually as

The steam is being released from the by two quick pressure cooker it’s cooling slightly so it’s not hot enough to burn you when it’s coming out it’ll be hot of course and then if you take your makeup off right beforehand you get a facial as well I’m sorry exactly

Okay so what we can do is I know we’re all gonna try that yes maybe we could serve you know or everyone can’t come up and grab a little taste as they’re finished up on the left hand side there yeah I want to just to tell people like

So it’s really easy to depress the pressure the pressure the pressure cooker like in a second you can also just run cold water on the inner sink as well that’s the second way or just let let cool off that will be as well easy so that’s a very

Good German product making with a French bug in you oh you can smell that that smells delicious so in just 30 minutes which is completely amazed I mean my grandma will be super amazing I mean she took like yes three hours to make her

Boo baby but you know in the oven or in the soul which one is it the soup okay the soup is done and then yes so yeah you can yell it out here it smells delicious all right can you see that yes okay you still have a room yeah so and

Then for the beef bourguignon I always serve the beef bourguignon with fresh Tigertail or even steamed potatoes like made in with the viola quick in just like 12 minutes instead of the conventional the conventional cooking will take like 25 minutes to make like steamed potatoes but with the white I

Quickly will be just 12 minutes that’s the area and so like I told you this big beginning can can be storing the fridge for up to three days so easy or freeze in a in a freezer for up to six months to bloat chef good looks good looks

Really good so I’m gonna blend it right I mean right in the pressure cooker so easy so can you realize Chris the the one further at the ratatouille as well please I think it’s done yet yeah oh yeah that’s a great idea yeah thank you

Oh it’s hello that’s why ah okay yeah I was I mean like worried I mean the rice pudding was not still having Anheuser okay so you just blend it so right in the pressure cooker so you don’t have to take your blender your big blender I mean it’s super easy

So I’m gonna show you how I like this better net squash soup I’ve already prepared at home a nice shanti which which is a French whipped cream but in a savory way and then I top so I make like a dollop of this and then I top with a

Crispy speck like a chips chips back the speck is a nice hand from Italy I actually from the northern Italy is a Juniper cured ham it’s a very smoky flavor and it changed from the the traditional bacon I mean bacon and butternut squash soup squash soup a really good friend but

It’s good to to change some time so it’s done look at the texture I don’t know if you see that also you just leave it there it is we see I use oh yeah perfect so I’m gonna just season it a little bit and then

Give a steer here okay I still have some change over here just like the last one okay it’s done so I’m gonna show you how he’s good so you I need a ladle here okay and what we can do is we’ll put it all over the edge I mean how to print the

Presentation I mean four bones okay here and I have my shun tu over there so you just make a nice canal I’m looking for two spoons you know where the spoons are spoons out here yeah perfect thank you so is the two spoons you’re gonna make a nice topping for your soup

So you make what we call in French in French a Cannell so easy between two two spoons like this you’re gonna just top on top of the soup and then I was talking about my spec chips like I made this morning so between two baking

Sheets in the inner in the oven and you just like talk like this and here we are like this soup like in 15 minutes yeah well woolum will pull those off the pressure cooker we’re out of time but thank you so much out of line if you

Want to come up over to the left side of the cooking of the kitchen here they’ll serve everything that you’ve seen made and again Casper Zach and Associates if you want to find out more about the pressure cookers eight one one seven B

As in boy so go on up and have some and meet chef Anne out of line up close and thank you all for being here we appreciate it