Laura Pazzaglia, of hippressurecooking.com, explains her special bean pre-soaking tip to interested cook at Williams-Sonoma Columbus Circle, New York.
Testing pressure cookers before the demo
Pressure cooking is still real cooking
Sauteing an onion for the ribs recipe.
This guy was tall enough to see through the spatula display!
Interactive bay leaf sniffing segment.
Ribs, alsmot ready to pressure cook.
Explaining the benefits of pressure cooking.
Any questions?!?!
Slicing eggplant for the dip – during pressure cooker demonstration in New York.
Adding ingredients.
Lowering the heat when the cooker reaches pressure
Finished pressure cooking eggplant. Tilt the lid away from you (towards the audiance)!
Describing opening methods
showing how handles are still cool to touch
Waiting for natural release, really exciting stuff.
Sara and Leo from Fagor America snapping photos and recording a video.
Grabbing black olives.
Slicing and…
…squeezing a lemon.
Special tehcnique, to hold heavy pressure cookers one-handed.
The eggplant dip – no double dipping!
Finished eggplant dip.
Safety systems in the lid.
Pressure settings and their uses.
Wilting spiniach using only the residual heat from the pressure cooked beans.
Getting everything out.
Serving Ribs & beans
Whisking 3-ingredient flans.
Pouring flans into ramekins (Chinese tea cups).
Flans after pressure cooking.
Ok.. with the garnish it’s four ingredients!
Laura Pazzaglia serving 3-ingredient flans.
We had a huge crowd, it was hard to photograph them all because of the displays so close to the cooking kitchen. I got to meet a few fans of the website – which was nice – and answer lots of questions about pressure cookery to new interested folk. We had enough ribs for everyone and Fagor America video-taped the whole event – actually they taped every event (teaser video coming soon)!
