{"id":4308,"date":"2018-01-01T17:40:11","date_gmt":"2018-01-01T22:40:11","guid":{"rendered":"https:\/\/lp.traditionalcookingschool.com\/?page_id=4308"},"modified":"2024-01-19T11:57:03","modified_gmt":"2024-01-19T16:57:03","slug":"ebook-pressure-cooking","status":"publish","type":"page","link":"https:\/\/lp.traditionalcookingschool.com\/lp\/ebook-pressure-cooking\/","title":{"rendered":"eBook: Pressure Cooking | Healthy, Fast, Traditional Pressure Cooking"},"content":{"rendered":"

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Attention: Traditional Cooks<\/h3>\n

Pressure Cooking for Speed, Nutrition, and Flavor<\/h1>\n

\u2026 Learn how to cook fast,  tender and delicious foods, without sacrificing any of the health benefits of traditional cooking\u2026<\/p>\n

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Click here to buy eBook now!<\/a><\/h3>\n

Unbelievably easy to peel!<\/h3>\n

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“Here’s my first pressure cooking try and it was a success!… boiling eggs was SO easy and they were unbelievably easy to peel. I’m having fun! Woohoo!” ~Bethe M.<\/p>\n

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Dear Traditional Cook,<\/p>\n

It\u2019s fun and satisfying to serve delicious, healthy food to your family, but not everyone wants to spend all day in the kitchen.<\/p>\n

And as much as I love Traditional Cooking, I have to admit that some of the techniques are time-consuming. So I thought:<\/p>\n

What if you could keep all the nutritional value of Traditional Cooking methods, and also get the quick and delicious flavor of pressure-cooked foods?<\/p>\n

I looked around. And I couldn\u2019t find anyone teaching home cooks how to adapt Traditional Cooking techniques for the pressure cooker. So I started experimenting in my own kitchen.<\/p>\n

The other day I guided my son, Mikah, through making a complete meal in the pressure cooker.<\/p>\n

When we sat down to the table, I proudly told everyone he\u2019d made dinner.<\/p>\n

His response? \u201cNo, I didn\u2019t. The pressure cooker did it!\u201d<\/p>\n

So let me ask you something. Would you like to have the same experience?<\/p>\n

When you use a pressure cooker for Traditional Cooking, it goes something like this:<\/p>\n

An Hour’s Worth Of Cooking In Only 11 Minutes<\/h2>\n

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Imagine you soak your grains Traditional Cooking style. (That cuts the cooking time in half, while boosting the grain\u2019s nutritional value.)<\/p>\n

And then you toss your soaked grains into an Instant Pot, press a button, and walk away. What just happened?<\/p>\n

You\u2019ve cut the cooking time in half again\u2026 while keeping the nutrients that get lost, when you cook grains in a regular pot.<\/p>\n

So now what you have is:<\/p>\n

Tender, plump, healthy grains in a fraction of the time.<\/p>\n

That means you can go from 1 hour of cooking time to 11 minutes of cooking time\u2026 and that\u2019s just for the rice!<\/p>\n

And when you add a main dish, a couple side dishes, and maybe a dessert, now you\u2019re talking about some serious time savings\u2026 with no downsides.<\/p>\n

Exciting, right?<\/p>\n

Now before I tell you more, I\u2019d like to introduce myself:<\/p>\n

Hi, My name is Wardee Harmon.<\/p>\n

I\u2019m the author of the Complete Idiot\u2019s Guide to Fermenting Foods <\/em>and Fermenting<\/em>.<\/p>\n

I\u2019m also the lead teacher for Traditional Cooking School. It\u2019s an online cooking school I created to honor my grandmother\u2019s traditional cooking methods and preserve them so that future generations can enjoy the health benefits, flavors and fun of traditionally prepared foods.<\/p>\n

But is Pressure Cooking Healthy?<\/h2>\n

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When I first considered adding pressure cooking to my Traditional Cooking \u201cbag of tricks\u201d, I had some doubts.After all, pressure cooking is a high-heat, high-pressure cooking technique. So it almost seemed like the exact opposite of a Traditional Cooking method.But the more I explored, the more it started to make sense.Here\u2019s what I learned: Pressure cooking…<\/p>\n