Tuesday, Nov. 1, 1-5PM, or
Saturday, Dec. 3, 11AM-3PM.
You purchased pastured meats – an investment in great taste and nutrition, environmental stewardship and your local economy. The next step is preparing it for best flavor and quality.
It’s why we use both low & slow, and fast cooking methods for maximum flavor, texture and nutrition.
Lots of cookbooks recommend cooking all grass-fed beef and pastured meats at very low temperatures over several hours. It’s a terrific approach, and it doesn’t mean you’ll be chained to the oven. It takes a bit of planning, and that, you can do. In this class, we’ll explore how to adapt low & slow into your busy life.
But what if you get home hungry and didn’t have a chance to plan? Well, that’s when you can use your pressure cooker to get declicious, tender dishes on the table quickly.
PRESSURE COOKERS!!? Don’t they explode?!!
Ah, not surprisingly, stories abound about pressure cookers popping their corks and spewing spaghetti on walls and ceilings. While this did happen in the 1950’s, today’s pressure cookers have been redesigned for safety and ease. And, contrary to your suspicions, nutrient levels from pressure cookers are identical, and sometimes, higher, than achieved with slower cooking methods.
Pressure cookers today are stainless steal with lots of safety features. This 11-second video demonstrates just how easy it is to lock the cover of a stovetop model, Safely locking cover of stovetop pressure cooker.
And, right now, electric pressure cookers are gaining in popularity all across the country.
In this class, we’ll look at both stovetop and electronic cookers. I use 6qt and 8qt stovetop models, as well as an 8qt electric cooker.
I hope you’ll join me for this class. Questions? Call, 651-238-8525, or email, firstname.lastname@example.org.
Classes: Tuesday, Nov. 1, 1-5PM, or Saturday, Dec. 3, 11AM-3PM.
Each class will have minimum of 4 students and maximum of 6 students. The cost is $49.75/student. Beverages, lots of sampling and meaty lunch included. Register here.