With Ultimate Pressure Cooking , you can quickly learn how to use your pressure cooker to prepare healthy, self-made, stunning dishes in no time !
Pressure Cookers have lately been praised by highly rated chefs like Heston Blumenthal. They are back en vogue.
Still many recipe books are either written by amateurs or include recipes back from the 70ies. It´s dificult to get quality instructions and learning material, although knowledge is crucial in order to make best use of this kitchen tool.
A great cook knows how to combine the technical requirements of his kitchen gadgets with the craft of cooking and the artistic skills of composing dishes.
You can now learn from a chef and graduate in Culinary Arts how pressure cooking really works, why the techinique is unique and how to easily create delicious results in a fraction of the time of conventional cooking.
Ultimate Pressure Cooking will teach you these core skills:
• Kitchen Tool - Learn how a pressure cooker operates and which are the core benefits of using it.
• Culinary Techniques - Understand basic culinary techniques
• Stocks in the Pressure Cooker: - Learn about stocks and create your own healthy self-made stocks in no time
• Soups and Sauces in the Pressure Cooker: – Make healthy vegetable soups in 10 minutes and create basic sauces.
• Slow-Cooking in the Pressure Cooker: – Learn how to make braised dishes faster than ever before.
• Steaming in the Pressure Cooker:- Use your Pressure Cooker to steam vegetables and fish.
• Rice in the Pressure Cooker- Learn how your pressure cooker can become a Speed Rice Cooker.
• Legumes in the Pressure Cooker:- Understand how to create base legumes to deliver plant based proteins to your diet
• International Classics in the Pressure Cooker: - Master sef-made Potato Mash, stunning Spaghetti Bolognese, Beef Burgundy and Thai Curry and other classic recipes.
• Desserts in the Pressure Cooker: Create building blocks and compose your own desserts.
• Culinary Thinking: Start to think like a chef
In this course, I am sharing my cooking knowledge from Culinary School applied to the Pressure Cooker.
In addition to over 40 lectures and 3 hours of theoretical foundation and practical, hands-on instruction, this course includes printable PDF summaries of the core concepts of each lesson and all course recipes outlined for stove-top and electric pressure cookers and illustrated with a photo. The Udemy platform also gives you direct access to me where I can offer you personalized feedback along the way.
In just over 3 hours of lessons, you will gain the skills and confidence to master your kitchen tool and achieve restaurant quality cooking results.
Chef, Food Blogger & Cookbook Author
This lecture gives a brief introduction to the course content and the learning path you will be taking. The course is structured in 3 main sections.
After practicing, your knowledge will become a skill by a repeating the key aspects with a
This course lecture briefly explains you the concept of active learning. In order to let your knowledge become a skill it is essential to repeat and practice. Only in the combination of understanding basic cooking principles and practical application in the kitchen, one will be able to become a better cook.
Pressure cooking combines a number of benefits. In this section you will learn that the pressure cooker saves you energy, it saves you time, it preserves vitamins and it has has unique culinary properties.
In this section you will learn how a pressure cooker works and on which principles it is based. Understanding pressure cooker operation makes the link to understandig its´ benefits.
We will very briefly wrap up the pressure cookers history , and learn about first to third generation pressure cookers.
Electric or Stove-Top Pressure Cooker? Which model is best for you? Both have advantages and drawbacks. Learn more about it in this lecture...
Cooking times are a critical point when it comes to pressure cooking. This is for two reasons. First we cannot check food for doness because of the sealed lid. Second the food cooks faster and can be quickly overcooked.
Learn about general cooking times, cooking times at high altitudes and how to work around the challenges.
Learn about the three methods of releasing pressure from your kitchen device.
Don´t be afraid of pressure cookers. Learn why modern devices can be considered safe.
By following these guidelines you will be on the safe side whenever you use your pressure cooker.
Assuming that you are new to pressure cooking: Here is how you can test your new kitchen tool.
This downloadable PDF summarizes the key points of all the lectures so far. The pressure cooker: a kitchen tool.
In order to understand how you can make best use of your pressure cooker, it is helpful to have a basic knowledge of cooking techniques. In this chapter of the course you are going to learn about dry heat cooking techniques.
In order to understand how you can make best use of your pressure cooker, it is helpful to have a basic knowledge of cooking techniques. In this chapter of the course you are going to learn about moist heat cooking techniques.
In order to understand how you can make best use of your pressure cooker, it is helpful to have a basic knowledge of cooking techniques. In this chapter of the course you are going to learn about where pressure cooking is located in the context of cooking techniques.
This chapter of your course summarizes the lesson about basic culinary theory. You can download it as a PDF and it will help you to internalize the key aspects of your pressure cooker with regards to cooking techniques
Stocks are an essential ingredient to many dishes from sauces over soups to stews , ragouts , paellas, risottos and many more. Self-made stocks are healthy and can boost your cooking results to new levels.
Learn about self-made stocks, their quality markers, and the unique ability of your pressure cooker to produce them in great quality and in a fraction of the time than it would take in conventional cooking.
Chicken stock is a versatile stock. In conventional cooking the preparation time is around two hours. The pressure cooker reduces it by half. Learn how to make basic chicken stock and how to store it , so you always have self-made stock on hand.
Learn how to cook a healthy self-made vegetable stock in your pressure cooker. Vegetable stock can be used to substitute for any other stock if your diet is vegan or vegetarian.
Find the recipes for vegetable stock, chicken stock, fish stock (fumet),and veal stock, illustrated with a photo, to download and print.
A downloadable and printable PDF with a summary of the key points that you have learned in the stock section.
In this lecture of the course you will learn about soups. You will hear about soup thickening agents. You will get an instruction on how to safely liquidize vegetable soups and how to enhance soups by creating contrasts in color, flavor and texture with inlays and garnishes. You will also see that you can already make use of your self-made stocks.
This soup is perfect for autumn days when pumpkins are ripe and sweet and let this soup shine. Its also the time for pomegranates . Their red seeds make a beautiful color contrast and enhance the fruitiness of the soup.
Get hands on instruction how to bring this soup on your table in no time.
This hearty soup can be made vegan or with ham and Wiener/Frankfurt sausages, to make it an even heartier experience. It is thickened by the natural starches of the split peas. This soup will cook in 2 hours in conventional cooking. Learn how to make it in a fraction of the time in your pressure cooker.
Download and print the recipes of the soup section.
Download and print the key aspects of what you have learned about making soups in your pressure cooker.
In this lesson you will learn about the categorization of sauces and understand which sauce can be pressure cooked and which not. You will also understand how to thicken sauces and what you have to be aware of when using thickeners in the pressure cooker. Again you will see that a good self-made stock is the key ingredient of many sauces.
In this lecture you will make a basic tomato sauce in a few minutes in the pressure cooker. This sauce can be used as a base for many pasta sauces , pizza toppings or can be eaten as is .
Creating a real Sauce Bordelaise from scratch in conventional cooking takes hours. In the pressure cooker you can do it in 30 minutes. In this lecture you will learn how and have a great sauce for your Sundays roast.
A PDF with the sauce recipes , illustrated and ready to download and print.
Repeat and internalize the key points of the sauce section. Download the PDF and print if you would like.
In this lecture you will learn the basics of meat cookery in the pressure cooker. You will understand why it is important to sear meat before pressure cooking. I will walk you through the concepts of braising and "fast" slow cooking and you will understand which cut of meat you should choose in order to create stunning stews and slow cooked dishes.
Beef Burgundy is a classic of French cuisine. In this lecture you will learn how to make it in the pressure cooker in around 30 minutes, have your beef fork tender and thicken the braising liquid to the right consistency so you will achieve a perfect aromatic sauce. Enhance this dish with fresh vegetables and serve with fresh Baguette!
This dish is also perfect to prepare in advance for a stress-free several course dinner. Simply cool down, store in the refrigerator and heat through before your dinner.
You can braise curries with the right cuts of meat in your pressure cooker. In this lesson you will learn how to do it and create a southeast asian flavor profile.
Download a printable, illustrated PDF of the the recipes in the meats section.
Download a PDF that summarizes the key points of cooking meats& poultry in the pressure cooker. Printout if you like.
In this course lecture will learn about the pressure cooker and pasta. You will understand why pasta itself is almost always better made in a conventional boiling pot of water , but the pasta sauce can be made in the pressure cooker, especially if the sauce is a braised ragout like Ragu Boolognese (for Spaghetti Bolognese).
In this lecture of your course you will follow a step-by step guide on how to create a Ragu Bolognese , an iconic Italian pasta sauce in the pressure cooker. You can pair this ragout with Spaghetti or even better a robust pasta such as Pappardelle.
The pressure cooker will display its full benefits here: It will do the dish in only 30 minutes and it will extract stunning flavor from a secret ingredient. In this lecture you will learn everything about it .
PDF recipeof pressure cooked Spaghetti Bolognese to download and print.
The key points of the pasta in the pressure cooker as a PDF. To download, print and remember.
In this lecture you will learn the basics of fish categorization, fish cookery in the pressure cooker, and using the pressure cooker as a steamer. You won´t need expensive steaming equipment. Your pressure cooker comes with an integrated steamer. You will also learn what to look for when buying fish and how you can determine freshness.
In this course section you will learn how to use your steamer basket in the pressure cooker. Steaming is a gentle and healthy cooking technique and opens you the door to a whole new range of delicious dishes.
Download the recipes of the fish section as a printable and illustrated PDF.
Want to remember they key concepts of how to steam fish in the pressure cooker? No problem. Download the PDF.
In this lecture you will learn about rice cooking in the pressure cooker. Understand why the pressure cooker substitutes a rice cooker and how to steam rice in under 10 minutes.
White rice is a great side dish to stews , ragouts and curries. Learn how to make it in under 10 minutes in your pressure cooker and have it properly seasoned and enhanced with a buttery touch.
Learn how to make pilafs and add a complex oriental flavor profile to your dish. You will also understand how you should pre-cook proteins and meat so they come out done at the same time than your rice.
Get the recipes of rice in the pressure cooker as a PDF.
Remember the key points of steaming rice in the pressure cooker. Download and print the PDF summary.
Finn M. Eisenberg is the chef and founder behind a comprehensive learning program, related to pressure cooking.
Finn has graduated from culinary school and is dedicated to teaching cooking with the help of visual arts and new media.
His recipes and food photography are published in a cook book, and on his his web site and food blog.
Finn loves sharing his knowledge about food and culinary arts. He also has a strong focus on food photography and design.
In his free time he is passionate about FC Barcelona and Chess (desperately trying to become a second Magnus Carlsen;)
He lives in Catalunya, Spain.