Five Reasons to Learn Pressure Cooking Now: Get Lean, Save Green and Go Green with the Modern Pressure Cooker
Save money, cook healthier foods faster, boost nutrition, save energy and clean-up quickly using a modern pressure cooker.
Santa Rosa, CA, January 11, 2009 --(PR.com)-- Santa Rosa, California cooking teacher, cookbook author and Registered Dietitian, Jill Nussinow, aka The Veggie Queentm has been advocating and teaching pressure cooking for the past 13 years. Her website http://pressurecookingonline.com and DVD, "Pressure Cooking, A Fresh Look: Delicious Dishes in Minutes," reveal pressure cooking magic tips and techniques.
Here are her top five reasons to learn pressure cooking now.
Cook Healthier Foods More Easily and Quickly
Whole foods such as legumes, whole grains and vegetables are a snap to cook. Beans become soup or chili, seasoned to your liking, in less than an hour. Cook barley, brown or wild rice in less than 25 minutes. Forget microwaving, instead pressure cook fresh vegetables to get flavorful one-minute broccoli or carrots in two. No need to add fat in these triple-ply bottom stainless steel pots.
Boost Nutrition and Cook Big
A Journal of Food Science study revealed that pressure-cooked broccoli retained more nutrients than with other cooking methods. Colors stay bright and food does not get mushy. Using a 6- or 8-quart pressure cooker makes batch cooking easy; freezing leftovers such as 3-minute steel cut oats or lentil soup is a breeze.
Save Money
One hundred dollars or less can buy a pot that lasts a lifetime. Forget the $2.99 precooked pint of soup or the $1.59 canned variety, as less than $5 of ingredients yields multiple quarts of soup. Stew, chili and pot roast are also pressure-perfect. Home cooked beans beat the canned version for cost and taste. Restaurant quality no-stir risotto takes just seven minutes.
Save Energy and Time
Locking the lid on the pot containing liquid raises the cooking temperature to 250 degrees F instead of 212 degrees F, reducing cooking time by 50% to 70% over stovetop cooking. Cook with gas, electric, glass top or induction. Efficiency rules -- saving energy, both yours and the planet's.
Clean-Up is a Breeze
Here is one-pot cooking at its best. Start sautéing or browning, and then add the remaining ingredients all at once, or in stages with the modern pressure cooker quick-release feature. After eating, wash the pot, rinse the gasket, and that's it.
Eileen Starr of Belmont, California said this about Jill's pressure cooking DVD: "I learned more from the Pressure Cooking: A Fresh Look DVD than the 2 books on pressure cooking I own. I have had a pressure cooker for over a year. I finally took it out of the box and used it tonight. The lentil soup I made was wonderful and easy. The visual of the DVD gave me the confidence to use it. The recipe assortment included in the booklet is very good."
The DVD is available from http://www.pressurecookingonline.com and Amazon.com.
Read about Jill's latest pressure cooking exploits, at http://www.pressurecooking.blogspot.com learn more about Jill at http://www.theveggiequeen.com
###
Here are her top five reasons to learn pressure cooking now.
Cook Healthier Foods More Easily and Quickly
Whole foods such as legumes, whole grains and vegetables are a snap to cook. Beans become soup or chili, seasoned to your liking, in less than an hour. Cook barley, brown or wild rice in less than 25 minutes. Forget microwaving, instead pressure cook fresh vegetables to get flavorful one-minute broccoli or carrots in two. No need to add fat in these triple-ply bottom stainless steel pots.
Boost Nutrition and Cook Big
A Journal of Food Science study revealed that pressure-cooked broccoli retained more nutrients than with other cooking methods. Colors stay bright and food does not get mushy. Using a 6- or 8-quart pressure cooker makes batch cooking easy; freezing leftovers such as 3-minute steel cut oats or lentil soup is a breeze.
Save Money
One hundred dollars or less can buy a pot that lasts a lifetime. Forget the $2.99 precooked pint of soup or the $1.59 canned variety, as less than $5 of ingredients yields multiple quarts of soup. Stew, chili and pot roast are also pressure-perfect. Home cooked beans beat the canned version for cost and taste. Restaurant quality no-stir risotto takes just seven minutes.
Save Energy and Time
Locking the lid on the pot containing liquid raises the cooking temperature to 250 degrees F instead of 212 degrees F, reducing cooking time by 50% to 70% over stovetop cooking. Cook with gas, electric, glass top or induction. Efficiency rules -- saving energy, both yours and the planet's.
Clean-Up is a Breeze
Here is one-pot cooking at its best. Start sautéing or browning, and then add the remaining ingredients all at once, or in stages with the modern pressure cooker quick-release feature. After eating, wash the pot, rinse the gasket, and that's it.
Eileen Starr of Belmont, California said this about Jill's pressure cooking DVD: "I learned more from the Pressure Cooking: A Fresh Look DVD than the 2 books on pressure cooking I own. I have had a pressure cooker for over a year. I finally took it out of the box and used it tonight. The lentil soup I made was wonderful and easy. The visual of the DVD gave me the confidence to use it. The recipe assortment included in the booklet is very good."
The DVD is available from http://www.pressurecookingonline.com and Amazon.com.
Read about Jill's latest pressure cooking exploits, at http://www.pressurecooking.blogspot.com learn more about Jill at http://www.theveggiequeen.com
###
Contact
The Veggie Queen
Janine Gregor
800-919-1834
theveggiequeen.com
Janine Gregor
800-919-1834
theveggiequeen.com
Contact
Categories