10 Reasons Pressure Cookers Are The Secret to Low-Pressure Meals

 

PRESSURE COOKER | 6 Dishes Tested by 2 Chefs

Video taken from the channel: SORTEDfood


 

Why Pressure Cookers are Amazing

Video taken from the channel: Wirecutter


 

Ask Dr. Gundry: Do pressure cookers remove nutrients from foods?

Video taken from the channel: The Dr. Gundry Podcast


 

Shineuri Low Pressure Cooker

Video taken from the channel: Shineurikitchen Home


 

Does Pressure Cooking Preserve Nutrients?

Video taken from the channel: NutritionFacts.org


 

Uses for “low pressure” setting on pressure cookers

Video taken from the channel: hip pressure cooking pressure cooker recipes, reviews & tips


 

5 reasons why PRESSURE cookers are better than SLOW cookers

Video taken from the channel: FatForWeightLoss


The pressure cooker operates at low temperatures but can still cook food very fast thanks to the added pressure – the nutrients are, therefore, exposed to heat for a short period of time – cutting the nutrient loss significantly. Any nutrients that are lost during the process are contained in the liquids trapped inside the pressure cooker. Pressure cookers are all the rage these days in home kitchens where cooking fast has become a necessity of busy family life. The way these cookers work is simple: A sealed pot filled with food and water allows steam pressure to build up inside, cooking the food quickly.

You can turn a valve on the pot to control the steam’s pressure. High pressure is best for most dishes, but low pressure. Here’s Why You Need a Pressure Cooker: 1. Cook Faster! – Save you tons of time. Who wants to cook for hours after a long day of work?

Not me! Pressure cookers cut short your cooking time by up to two-thirds. They should really be renamed fast cookers. If you live in places at high altitude and you’re not pressure cooking.

Despite owning a pressure cooker, a lot of people dislike the idea of handling lots and lots of pressure. You really want to know what you are getting into with this kind of stuff, and it will be a super enjoyable experience. You will know when to use low pressure on pressure cooker if you want to go with a pressure between 4-7 PSI. The vast majority of pressure-cooker recipes are created with the high-pressure setting in mind. Think of it as the default setting for pressure cooking.

In fact, if your pressure cooker only came with the high pressure as an option, you’re good to go for about 99.9 percent of recipes. Pressure cookers are a great way to cook food thoroughly and—most important—fast. This simple but brilliant device is essentially a kitchen pan on steroids with a lid that locks in super-high heat and pressure. And the magic of electric pressure cookers is that you can set it and forget it, while you unwind after work and come back when you hear the beep to dish up the goodness.

For more easy pressure cooker recipes to explore, check out 17 Power Pressure Cooker Recipes for Rushed Weeknight Meals. Black + Decker 6-Quart 11-in-1 Cooking Pot Pressure Cooker ($55, right): Like the Instant Pot, this device has many extra settings beyond pressure cooking to slow cook, brown or keep your food warm. Additionally, the directions were clear and easy-to-follow. Pressure-Cooker Melt-in-Your-Mouth Chuck Roast. My husband and I like well-seasoned foods, so this pressure cooker roast is terrific.

You’ll also love how flavorful and tender this comforting recipe turns out. —Bette McCumbe. The pressure release valve lets you set high or low pressure, and safely releases pressure when cooking is done. Because stovetop cookers can operate at higher pressure than electric models, they cook even faster, and this one can reduce cooking times by 50 percent or more.

List of related literature:

Food gets cooked faster in a pressure cooker because (a) water starts boiling at a lower temperature due to high pressure (b) water starts boiling at a higher temperature due to high pressure (c) water boils only at 100°C but the heat content is higher at high pressure (d) convection currents are set inside the cooker

“10000+ Objective MCQs with Explanatory Notes for General Studies UPSC/ State PCS/ SSC/ Banking/ Railways/ Defence 2nd Edition” by Disha Experts
from 10000+ Objective MCQs with Explanatory Notes for General Studies UPSC/ State PCS/ SSC/ Banking/ Railways/ Defence 2nd Edition
by Disha Experts
Disha Publication, 2019

Why is it easier to cook in a pressure cooker? (a) High pressure creates turbulence (b) More steam is formed inside the cooker (c) Boiling point of water is raised (d) Boiling point of water is lowered Ans.

“42 Years UPSC Previous Year Papers Subjectwise General Studies GS CSAT Paper-1 Preliminary Exam” by Mocktime Publication
from 42 Years UPSC Previous Year Papers Subjectwise General Studies GS CSAT Paper-1 Preliminary Exam
by Mocktime Publication
by Mocktime Publication,

Pressure cookers cook faster by raising the temperature of boiling water—instead of boiling at 212 degrees F, the water in a sealed pressure cooker (under about 15 pounds of pressure) boils at 250 degrees.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

In a pressure cooker, the cooking is faster because (a) more steam is available to cook the food at 1000°C (b) the boiling point of water is lowered by the increased pressure (c) the boiling point of water is raised by the increased pressure inside the cooker (d) None of the above

“Objective General Science for UPSC & State PSC Exams Based on Previous Papers General Studies Series” by Mocktime Publication
from Objective General Science for UPSC & State PSC Exams Based on Previous Papers General Studies Series
by Mocktime Publication
by Mocktime Publication,

The time saved by using a pressure cooker is obviously a huge benefit, but that is secondary to how your foods taste out of the pressure cooker.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
by Meredith Laurence, Jessica Walker
Walah! LLC, 2015

The use of a pressure saucepan is particularly helpful at high altitudes where reduced temperature of boiling water at atmospheric pressure causes considerable delay in tenderizing vegetables.

“Nutrition and Dietetics' 2007 Ed.2007 Edition” by Mcwilliams, Margaret
from Nutrition and Dietetics’ 2007 Ed.2007 Edition
by Mcwilliams, Margaret
Rex Bookstore, Inc.,

None of this would have been useful, however, without the pressure cooker that my wife had brought to ease the task of cooking at high altitudes.

“The Rhythms Of Life: The Biological Clocks That Control the Daily Lives of Every Living Thing” by Leon Kreitzman, Russell Foster
from The Rhythms Of Life: The Biological Clocks That Control the Daily Lives of Every Living Thing
by Leon Kreitzman, Russell Foster
Profile, 2011

High-Pressure and Low-Pressure Cooking While conventional cooking is limited to an effective maximum temperature of the boiling point of water (p. 784), the pressure cooker allows us to raise that maximum from 212 to 250ºF/100 to 120ºC.

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

Combine all ingredients in a pressure cooker, bring to full pressure (15 pounds), reduce heat to maintain a slow steady rocking motion of pressure regulator, and simmer for 25 minutes.

“The Book of Tempeh” by William Shurtleff, Akiko Aoyagi
from The Book of Tempeh
by William Shurtleff, Akiko Aoyagi
Harper & Row, Publishers, 1979

Pressure cookers rely on boiling water or steam for transmitting heat—it’s a wet cooking method—and trap and condense most of the moisture, making it hard to reduce sauces.

“Cooking for Geeks: Real Science, Great Cooks, and Good Food” by Jeff Potter
from Cooking for Geeks: Real Science, Great Cooks, and Good Food
by Jeff Potter
O’Reilly Media, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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83 comments

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  • But who sautés spinach for more than 2 minutes max?? ��
    I just wilt mine… it can even be done with the heat just turned off, before plating, as a last second addition

  • @SORTEDfood it is amazing to realise that you don’t know the basic cooking oven in all parts of Asia, the pressure cooker!!!! we make everything in a cooker. Also, the main problem with your test is the fact that you do not know how to cook with a pressure cooker. You need an expert to train you.

  • It’s no small thing to have a fast way to prepare greens. Their nutrients do not become bio available if they spoil in the fridge.

  • I’m sorry but I’m not going out and buying a pressure cooker lol.

    I already have a slow cooker and it works just fine. I just throw beans into slow cooker wait 4-6 hours and I have beans… My slow cooker uses like 200 watts so it’s really not even that much energy.

    My rice cooker uses 300 watts but only runs for 20 mins.

    Imma skip on the pressure cooker for now.

  • Good morning! (9am here). I really enjoy your videos and I just purchased your ebook “One Pot Wonder”. One of my goals for the new year is to cook thru your book. Thanks sooo much for sharing these wonderful videos, I appreciate you! watching from Norfolk, Virginia

  • Hi Doctor, I am planning to buy IRON SKILLET very soon. Is it suitable for me? I have Hashimoto thyroid disorder, high blood and cholestrol. Please advice ASAP. Appreciate your concerns. ��

  • I never thought I’d like my pressure cooker until I bought one on a whim while it was on sale. It’s great if you don’t have time or don’t want to set up a slowcooker to sit on the counter all day. Makes awesome stocks, and 1hr for pulled pork is pretty awesome!!

  • Question, I cooked a grass fed chuck roast (Australian beef) �� in my pressure cooker and it was nasty. Tough and almost uneatable. Was it the meat, or the cooking process. Your advice please. AnythingI should keep in mind when cooking.

  • Im so stubborn and stingy. I still cant see myself spending money to buy the new fangled “it” item of the year, the Instapot. Lol. My 15 year old crockpot is still my go to for hearty meals.

  • I always had a problem getting cooked greens into my diet until Dr. G showed us “pressure steaming” in the Instant Pot. I eat the greens on their own with a little balsamic vinegar or add them to whatever soup or stew I had batch-cooked. Thanks Dr. Greger!

  • I use an instant pot a few times a week and it’s awesome that you made this video. I’ve pondered the method quite a bit and was pleased to find out it can boost up the beans!

  • Great idea, and also good to see that the other methods aren’t total failures, for those who don’t have access to that equipment. As you say, actually eating the veggies is the most important thing.

  • That soap garnish is beautifully green. I need to try that risotto.

    There is a guy who works for KFC, who makes flan in their pressure cooker. It’s apparently super popular. Iv heard the texture is better.

  • Two obvious oversights: most, if not all, modern slow cookers have removable stoneware or pans and only the old slow cookers are one appliance; and many modern day slow cookers also have features where they will automatically set to “warm” once the time is up. There is no data in this vid to suggest that pressure cookers make better tasting and infused foods. You’d have to do a bit of experimenting to prove that, not just say it.

  • Thank you Dr Gregor! I would love it if you wrote an insta pot cookbook or a variation of your existing one adjusted to be cooked in an instapot!!!!!!!

  • i can do all of these dishes in my Crock-Pot Express Easy Release | 6 Quart Slow, Pressure, Multi Cooker, 6QT, Stainless Steel yum the Canadian version of the Insta pot

  • For many years, I have erred on the side of grain and rice for my carbohydrates, as opposed to root vegetables, such as potatoes, swedes, turnips, etc.

    What’s harvested above the ground is good… what’s harvested below the ground is bad. Deal with it!

  • I physically shuddered when they used forks to eat risotto… or gloopy rice.

    Never had risotto before, do people normally eat it with a fork? Genuinely curious.

  • I don’t do slow cookers. I use sous vide for long times. Yesterday I deboned my turkey and put the breasts and leg quarters in a brine overnight. This morning I put the breasts to cook for 2 1/2 hours at 146º. Next I’ll cook the legs at 176º for 8 to 10 hours. I chill them when they’re finished. The bones were put in my 20 at. pressure cooker and in 1 1/2 hours, I tool out the most amazing turkey stock (no salt added) with amazing flavor. Today, I’ll make the dressing with my keto bread using the stock as moisture. Tomorrow I’ll heat all the turkey to 146º for an hour. It makes my Thanksgiving dinner so much easier at the last minute. I’ve got two pressure cookers: a 6 qt. and a 20 qt. pressure canner. We had an instant pot, but gave it away. I feel I’ve got enough flexibility with the two I have and with the water circulator, there isn’t anything that I can’t cook to perfection. Thanks for the video, though.

  • Oh man, I’d love to see you guys cook crazy foods in a rice cooker. You can bake cakes, make fried chicken, and all sorts of crazy shit in a Zojirushi.

  • I cook most of my food in one pot greens, potatoes (not dried beans!) am I hanging onto most of the vitamins that way, since I’ll be consuming it all?

  • I didn’t get it. How long does he “pressure steam” his veggies now?? Let’s say a mix of carrots, cauliflower n Spinach. Heat the PC until high temp n then steam-cook for 0-3 mins?

  • In the wild,all living mammals and living things eats raw,nobody cooks except humans,cooking destroy lots of vital nutrients,ever heard the terms,over fed and undernourished,that’s the standard American’s Diets,highly processed,chemical fertilisers,chemical additives to increases flavour etc.Fruits and vegetables is best nutrients for us humans.

  • I cook whole carrots in my pressure cooker for a couple of minutes and the taste is amplified! very little water required.Delicious.

  • I gotcha. Some people make a batch of lugumes/whole grains for a week or more worth of meals and refrigerate. Or freeze for even greater longevity.

  • Got the One Pot Wonders, as well as the One Skillet cookbooks…super excited to try out the recipes! Thanks for the discount!!! ☺️

  • So don’t release steam immediately after cooking let it sit a minute or two, releasing steam slowly in batches. Same concept as resting meat.

  • I feel the electric pressure cooker is actually steaming. Nothing I cook sits in water, all the contents are suspended on a trivitt above the water in the bottom of the cooker. The only thing I boil are eggs.

  • Cheaper, tastier, healthier, greener, faster, and I eat more beans because of it. The pressure cooker was an amazing investment for £50

  • Im confused because FitTubers in India is the EXACT opposite and said it takes 90% of nutrients away with a pressure cooker and is the worst. Clay pot cooking was said to be the best

  • Always cook within an open top container or trivet I’ve found to be best method; bit bane-marie type technique but effectively cooking only by steam influence rather than directly conducted heat; instead cooking purely under steam radiatative heat under pressure and a relatively quick technique. The water is merely the material to turn into steam and should not be used to contact directly. Microwaves particularly damage amino acids which can then become blockers for undamaged amino acids causing deficiencies which can, as an example, lead to Necrolytic Migratory Erythema islet-cell carcinomas (pancreatic cancers- https://www.dermnetnz.org/topics/necrolytic-migratory-erythema/ the lack of aminos is not a result but major CAUSE) and other cancers and implicated in neurological degeneration also (alzhiemers; autism, etc). Would never advocate any use of a microwave for cooking; best saved for warming slightly dampened cold clothing or accelerated drying of wood and such….never for anything consumed. But then Agenda 21/2030 would advocate microwaves and 5G and wi-fi and “security” scanners…………..

  • Here’s a thought… you want more nutrients, stop cooking your vegetables. Anything over 115 degrees destroys the enzymes and lowers the nutrients.

  • First of all, I like your videos and podcast. I am getting a little ‘single study sensationalism’ and potential cherry picking feeling though, justified or unjustified, could you please address this in a future episode (or just in the comments:p)?

  • You can find a pressure cooker in every household of India, we people cook lentils and beans,seeds only in a pressure cooker. It’s a very fast method.

  • I figure it’s better to use a pressure cooker and eat foods I normally won’t eat without it. I cannot consume a lot of these foods without my pressure cooker due to time availability in cooking meals.

  • Mark of a good chef… Can cook cheap cuts of meat really well. Need to up your game Ebbers. Cheaper cuts are where you make your money mate

  • Thank you Dr. Greger for this!!! I’ve been LOVING using my pressure cooker as a STEAMER & this confirms its awesome ability to help w/ our better health. We LOVE your work; thank you!!!!!

  • Interesting article-
    Salt and pressure cooking are great ways to remove chemical (pesticides,herbicides, fungicides, fertilizers, etc.) residues from our food.

    Dr. Greger has already told us about the salt aspect, but this is the first I’ve heard of using pressure cooking.

    https://www.hippressurecooking.com/pressure-cooker-pesticide-reduction/

  • You can get the Instant Pot in Oz now (from Amazon.au) and they sell it for the same dollar price as it is in the US. Mine was delivered in a couple of days.

  • Curious what the Doctor thinks of Microwaves? I read they change molecular structure of food making it non nutritious. Any thoughts?

  • copied from the internet https://www.bing.com/search?q=when+was+the+pressure+cooker+invented&form=ANNTH1&refig=ae28b83316614d8fa007cc8b5854180f&sp=3&qs=AS&pq=when+was+the+pressure&sk=PRES1AS2&sc=4-21&cvid=ae28b83316614d8fa007cc8b5854180f

    From authentic records, it has been established that the pressure cooker was invented by a French Physicist and Mathematician called Denis Papin. The first version of the pressure cooker was unveiled publicly in 1679; it was called the Steam Digester. This is not a new technology.

  • A question: did you start the timing from the time the cooker came to pressure, or from the time you started the cooking? The method is generally to start timing as soon as the pressure is reached.
    Also previous comment of using “slow release” method (let cool down for 2 to 3min before opening) is spot on, especially for tough cuts of meat. It not only gives a little extra cooking time, but let’s the meat “rest” and soak up the moisture, resulting in more tender and more flavorful cuts.
    Finally, try this for risotto: Throw in frozen (yes frozen) seafood marinara on top of the rice just before closing the lid. Cook as per this video (I give it 9-10 min, but that is because my lovely wife likes smoother risotto) and just gently stir on release. Bingo. Seafood risotto in under 15min.

    Ps. Pressure cokkers make brilliant stock. Always use homemade stock from left over roasts and bones with your pressure cooker. It’s freaking magic for any other dish you add it to.

  • Any rice or pulse dish cooked from raw avoid any salt at all cost in the beginning ( you had salt in your stock with the risotto). The rice nor pulse will never cook properly. Season post cooking. With rice cooking in the steamer I add a little white vinegar to prevent frothing and sticky starch matter knackering your steamer mechanisms and seal.
    Bon apertee

  • Best thing to cook in a pressure cooker it pork ribs
    Stand them on end around the edge on the trivet plate with a little stock and apple vinegar in the bottom for 30 minutes then glaze, quick sear on each side under the grill and serve

  • “That’s, that’s the tail of an ox, then they just go kapow! Kapow! Kapow! And we go ‘yummmmy’!”. Yes Ben, that’s definitely what happens.

  • We don’t ignore potatoes because potatoes take longer to cook, we ignore them because they’re worse with other easy dishes, and take more effort to make them taste good.

  • As South Asians, we cook almost everything in a pressure cooker. Honestly, we cook 80% of our food in the pressure cooker. We don’t immediately release all the pressure. We let it sit for a little while so it continues cooking in the residual heat.

  • pressure cookers are a staple in many south asian households! my mum doesn’t use hers anymore for some reason but it’s great for goat meat or mutton or any kind of meat that typically needs more time to become tender, also great for things like lentils that need time to absorb liquid

  • I do cook alot with pressure cooker and the mistake that you are making is quickly removing the steam. You have to let that steam do some residual cooking

  • James, pressure cooker is good because it helps you save cooking fuel, which reduces carbon footprint of your dish. Everyone does not needs to go vegan, some can cook pork in a pressure cooker =D

  • People didn’t stop eating potato because they took to long to cook, they stopped eating it because most of them are pretty unhealthy with a lot of empty carbs.

  • Our favorite pressure cooker meal! An instant pot and a rock hard frozen turkey breast. Meal prepared and on the table in under 2 hours.

  • In Mexico we use the pressure cooker for a lot of dishes like beans and menudo (stomach of the cow in a fabulous soup) and lentils with bacon!

  • logic with the cheesecake is that in some parts of the world, an oven is a rare find in the kitchen but the pressure cooker is an everyday thing.creme caramel, cake, chocolate fondant…all possible in a pressure cooker

  • Really they did not about potato in pressor cooker.We indian cooking potato,rice and other vegetables in pressor cooker for 50 year almost.

  • Never microwave-Any radiation is bad
    No plastic in microwave especially!!!! Poison melts your food,
    Please do not drink the poison fluoride in the water,especially all the above,read where you get the fluoride from, it causes dementia

  • Personally, I don’t like bones in my meat, nor do I like chewy meat they both trigger my gag reflex (“there’s something inedible here get it out!”).
    Veal schnitzel well-cooked and hammered and ham/bacon, along with chicken breast (? Tenderloin?), I can eat, since they’re not boney or chewy.

  • Each has its own purpose. Some things are better in one and some things in the other. If you want your food cooking all day so that it is all ready for you by dinner time, it’s nice to use the slow cooker and not to mention the wonderful smells in your house to greet you. I’m still learning to use the Instant Pot but for some things it is just better to do the slow cooker or the oven.

  • Don’t let the steam out by firing the valve open. Let it cool down and come to same pressure as the surrounding. The time it takes to release the pressure on it’s own accord makes big difference to texture n taste.

  • Oh man, I should have not watched this video while high… I could devour an entire plate of the ox tail and three plates of risotto no questions asked…

  • You guys should try a proper traditional pressure cooker with the whistle valve on top, it works much better with better pressure. And you don’t have to get your fingers close to the steam

  • I’m excited someone really stomped on my beliefs that pressure cooking vegetables would be worse then boiling them. I know I’m not eating raw greens! So it’s either pressure cook or none. Haha I’m saving this vid to share

  • My mom uses pressure cooker to boil beets and other root vegetables and, of course, meat when it needs to be boiled to the point of falling apart, for jellied meat (which a lot of Russians love, and a lot of Russians and others despise). I need to buy one for myself and a new one for my mom, but good pressure cookers agree expensive, and I don’t know which to purchase.

  • For Legumes you dont need 2 more minutes instead let pressure cooker cool naturally, you will get the results you are looking for. When doing legumes you seasoned it before pressure cooking this reduces the flavours of ingredients. Instead let pressure cooker cool naturally and prepare seasoning in parallel, then mix both you will find better flavours to enjoy.

  • 0 mins to pressure steam vegetables. How long is recommended to cook frozen veg i.e. broccoli, brussel sprouts, broad beans in an instant pot?

    Also which option do you select on an insant pot for cooking?

  • i boil eggs in itit’s 7-8 minutes, super easy to peel. all the different beans super quick, all the potato and rice disheseasy and quick. i pretty much cook anything in there, 90% of all my dishes as it saves time in weekdays and just makes easy and soft meat, beans, rice etc. You can also bake in it, especially simple buiscit cakes, brownie etc. Also it takes only 20-30 min to make any stock or soup in it.

  • It would have been helpful for you to explain to pressure cooker newbies that there is a science/art behind how one relieves pressure in the cooker (manually vs. taking off the heat and cooling down on its own.) Depends on what one is cooking and not intuitive at all.  Still love you all though.

  • OMG YouTube needs to add the �� on there. I absolutely LOVE this vid. Thanks Doc. Your one of few Docs I love and respect. Thanks for educating us and enlightening us with TRUTH and facts supported by science.

    YOUR awesome!!!!

  • A ton of people already steam things in the pressure cooker. You making seem like you came up with that idea. Smh. They actually make and advertise steaming baskets based on different size pressure cookers. It’s probably the same amount of nutrient as regular steaming..

  • 7:29 you can hear from the cut sound that the potatoes are under. You don’t get a click like that cutting through a tender piece. It took force.

  • They always act like not having an oven is insane. I live in the Bay Area in California and you will find a large number of “studio” apartments here that only have a hot plate and a microwave and you will pay 1100$ a month for them.

  • I have never even seen a pressure cooker here in Denmark.. This is fantastic! Why have most of us not picked up on this yet. I have an oven. But I don’t have hours to cook.

  • 12:12 James laughs at the thought of someone living without an oven BUT with a pressure cooker. MAN, I LIVED 18 YEARS LIKE THAT. It was just until we moved that I convinced my mexican mom not to store all her pans and pots in the oven. So… yeah:l

  • The pressure cooker is used as a makeshift oven. The weight is left off and without the weight to keep the steam in, it acts like an oven. Pretty much everybody uses a pressure cooker in India for regular meals, and a lot of people make some pretty decent cakes in them!

  • Been doing this for generations…another thing we country folk we been doing for a long time…pressure cooking is for more than just canning

  • Would love to see a video on thermos cooking. Something like this, but not necessarily this particular one https://www.amazon.co.uk/Thermos-KBJ-4500-BK-Domestic-products%E3%80%91/dp/B0746N473W/ref=pd_lpo_79_img_1/258-2260682-3617213?_encoding=UTF8&pd_rd_i=B0746N473W&pd_rd_r=fb3eca33-4e9e-49ed-b7de-0aaafce5bfec&pd_rd_w=q58d0&pd_rd_wg=QlEkG&pf_rd_p=7b8e3b03-1439-4489-abd4-4a138cf4eca6&pf_rd_r=NDAJZ8FFMRGKWCHZ45C7&psc=1&refRID=NDAJZ8FFMRGKWCHZ45C7

  • Can you a review a big green egg style barbecue???? Or any ceramic barbeque, even the mini versions of them. They are super popular right now………. and I’m thinking of getting one.

  • Pressure cookers are awesome, my grandmother used one, my aunt did too, and I own one now. My aunt wins because she had to redecorate the kitchen because the valve failed and she ended up with a fine mist of lentil soup all over her ceiling, not a great look.

  • Maybe I’m completely wrong as I don’t know the history of the channel, but it seems to me that Ben is a more experienced/knowledgeable chef than James. I can recall several instances where Ben will say something that James doesn’t know (just saw one the other day where Ben talked about using cold water to get the air out of a bag you want to essentially vacuum seal that James said he’d never heard of) or hasn’t done (such as in this where James hadn’t used a pressure cooker before). This isn’t a knock on James, he’s actually my favorite person on the show, just a thought I had. Does anyone know?

  • Suggestion Grill alternatives Like the microwave burger gadget, can you use that, or a George Foreman grill, or other options than a BBQ or stovetop with cast iron, to get the same results with a steak? Sandwiches in a panini/sandwich maker?

  • Do you remember a couple decades or so ago they were saying pressure cooking food made the food provoke a strong immune response in the body? Trying to find what/where that was and not finding it now (?)

  • It feels so weird to see that there are people who don’t use a pressure cooker regularly. I thought everyone used it or is it a cheffy thing to not use it?