Date(s) - 03/24/2017
6:30 pm - 8:30 pm
The Shops at Harper's Point
Have you ever wondered which you need in your kitchen, the pressure cooker or the slow cooker? After writing two books on each subject, Diane Phillips will take you through the distinct benefits of each, from creamy pressure cooker risotto in 5 minutes (without the constant stirring!), to succulent slow cooker Osso Buco.
Slow cookers use moist heat to cook food over an extended period, at a low temperature. Although using a slow-cooker may require a bit of planning – due to the long cooking time – many slow cooker meals allow the convenience of “set it and forget it”. Pressure cookers can thoroughly cook meals in minutes by building steam to cook food quickly. Flavors and nutrients are sealed within the machine, and the steam pressure cooks them in just minutes.
Which is right for you – or are both choices great to have? We say why not both and this class will give you an opportunity to learn from an expert on both.
Slow Cooker Pork Osso Buco
Risotto alla Milanese in the Pressure Cooker
Slow Cooker Grown Up Mac and Cheese
Pressure Cooker Barbeque Ribs
Chocolate Pot de Crème in the Pressure Cooker
Slow Cooker Bananas Foster Bread Pudding with Whiskey Custard Sauce