I'm very interested in pressure cooking. I'm self taught and have about 25 cookbooks on the subject. I have even started a cooking class on the method. I'm wondering if it's possible to do any videos on the subject or if there is any interest.

This is definitely on our radar, but it is not in the very near future (not that it is not super interesting, we just have some other priorities at this time). Thanks for the idea though...hang in there.

In the meantime feel free to share your knowledge and recipes for pressure cooking, if you'd like. Cheers!

I don't know why we're up at this time of night but I appreciate the quick respond. I'll wait to see if there is any interest from your members.

By the way this is a beautiful site. The quality of the videos and photos are amazing. I have no problem with a lefty cutting and dicing. It actually makes it easier to see what your doing.

I haven't joined yet but I'm planning on a lifetime membership when the time comes. I don't believe I can learn and talk about eating great meals and not try to help starving children.

Great site and great project.

Great to hear Nate...thanks again. Happy cooking!

Hi rouxbe

Loving the site. Re watching lessons always jogs my memory and I see something new each time.

Just wondering if there is any update on a Pressure Cooking lesson?

I'm considering investing in a pressure cooker as I understand they have many uses- stocks, tagines, braises, etc.

My interest in these cookers was stimulated after watching Heston Blumenthal use them in some of his "in search of perfection"recipes, including his tomato sauce for pizza and chili con carne.

Anyway, keep up the great work!

Cheers T

If you search "pressure cooking" on Rouxbe, you will find many other threads on this same subject/question, as this is a popular subject. While we understand that there are many people out there that are interested in this form/type of cooking, this is not something that is currently on our production schedule. Pressure cooking, in depth (or at all), is generally not something that is taught in a basic culinary curriculum. That being said, this is something that we will most likely cover in a lesson; but, again, not until we get through the basic culinary school curriculum. I suppose that's the great thing about cooking is that it is never ending. In the meantime, you may want to have a look through the other threads as some of them link to other resources that you may find helpful. Cheers!

Hi Dawn,

Thanks for the response, yes I did see the other helpful links by Joe and other members, but only after I'd made my post. Doh!

I presume you've used them before so was wondering what produces better results for say a simple chicken stock? A pressure cooker or the time honoured classic methods?

Cheers Tim

Aside from saving energy and time, in your opinion,

I've used pressue cookers for many years. My latest investment was in a countertop electric model. I use it nearly daily and haven't fired up the stovetop models since. There are plenty of timing charts and information on the internet. Just get creative! There are no rules that say you can't "par cook" one ingredient, rapid cool it, add a second and bring it back up to temperature. I've had a lot of fun creating things like Cajun Rice & Beans with this mixed timing method. You'll find your use of things like dried legumes and certain grains will increase substantially when you can just set it and walk away.