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IN MOMENTS COMPARED TO
WHAT YOU HAVE TO DO IF
YOU WERE DOING IT THE
OLD-FASHIONED WAY. KELLY
GERLING -- KELLY
DIEDRING IS JOINING US.
>>GUEST: HAPPY HOLIDAYS
ESPECIALLY YOU HAVE THIS
UNDER YOUR TREE. IT IS
GOING TO BE A BIG BOX GO
AND PUT A BIG BOW HIT.
YOU'RE PROBABLY THINKING
PRESSURE COOKING THAT
SOUNDS SCARY. SO WAS I A
FEW YEARS BACK. THIS IS
A SILENT PRESSURE COOKER.
IT DOES NOT JIGGLE ON
THE STOVETOP. IT HAS
SAFETY FEATURES BUILT IN.
IT GIVES YOU MORE
NUTRITIOUS MEAL -- FOOD
THREE TIMES FASTER THAT
TASTE BETTER. YOU CAN
COOK FOOD TASTIER,
FASTER, IT COOKS ALL
THOSE THINGS FOR YOU. TH
YOU JUST CLOSE THE LID
AND WALK AWAY.
>>HOST: YOU CAN COME
HOME FROM A LONG DAY AND
PRO-EVERYTHING IN FROZEN.
THERE ARE SO MANY OF T
YOU THAT HAVE MADE THIS
A CUSTOMER PICK. SHARE
WITH US HOW THIS HAS
HELPED YOU IN YOUR LIFE.
LIFE IS BUSY. THIS IS LI
THE WAY TO TAKE CARE OF
THAT MEAL IN A FRACTION
OF THE TIME.
>>GUEST: WERE GOING TO
GET INTO IT BECAUSE I
KNOW THAT WE ARE LIMITED
ON TIME TONIGHT. LOOK AT
THESE RACKS OF RIBS. WE
HAVE PUT THEM IN AN 8
QUART PRESSURE COOKER QU
AND WE HAVE COOK THEM
UNDER ONE HOUR. IF YOU
ARE A RED GUY OR GAL -- .
.RIB. YOU'RE GOING TO
GET THE TASTIEST, MOST
MOIST, FLAVORFUL RACK
RIBS THAT YOU HAVE EVER
SEEN. CALLIE THESE ARE
GOING TO BE FALL OFF THE
PHONE. THE BONES
LITERALLY COMES OUT EACH
AND EVERY TIME. BECAUSE
OF THE WAY THAT THE
SCIENCE BEHIND THE
PRESSURE COOKER COOK THE
RIBS. IT DOESN'T FASTER.
SHE IS GOING IN FOR THE
KILL. IT WILL MAKE THEM
MOIST, JUICY OR, TENDER,
FALL APART. THIS IS HOW
RICHARDS ARE SUPPOSED TO
TAKE -- RIBS ARE
SUPPOSED TO TASTE. MY
HUSBAND IS A RIB GUY. HE
IS A RIB SNOB. HE IS IS
VERY PECULIAR ABOUT HIS
RIBS. HE DID THEM AND RI
THE PRESSURE COOKER AND
NOW HE WILL NOT DO RIBS
ANY OTHER WAY.
>>HOST: THEY CAN TRY >>
OUT SO EASILY.
>>GUEST: YOU CAN DO TO
GIANT RATS. THAT'S WHAT
I LOVE ABOUT THE LEAGUE
IS THAT IT HAS THE
CAPACITY. IT ALSO HAS A
DIGITAL BRAIN. THIS IS
WHY, YOU'RE ASKING WHY
THE LEAGUE -- ELITE? U
DO NOT HAVE TO KNOW A
TEMPERATURES, OR
PRESSURES, ALL YOU NEED
TO KNOW IS WHAT YOU ARE
COOKING. IF YOU ARE
COOKING GRIDS, JUST HIT
THE BUTTON THAT SAYS RIBS
RIBS. -- RIBS. THERE IS
AIBS. -- RIBS. THERE IS
RIBS. --C RIBS. THERE IS
RIBS. --CO RIBS. THERE
RIBS. --COOKI RIBS.
IS
RIBS. --COOKING RIBS.
YOU CAN SET IT APART
DESERVES, VEGETABLES, DE
AND FISH. YOU CAN SET
YOUR OWN TIME.
[READING]
>>HOST: BY THE WAY YOU
SEE AN ITEM NUMBER FOR
THIS COOKBOOK. IT IS A
REALLY, REALLY WONDERFUL
RESOURCE. I CAN COME UP
WITH NEW CREATIVE IDEAS.
THIS IS A GREAT RESOURCE.
IT IS A BEAUTIFUL BOOK.
IT IS 299 -757. IT HAS
RECIPES IN WAYS THAT YOU
CAN USE YOUR PRESSURE
COOKER. FROM STEWS, TWO
DESSERTS.
>>GUEST: WE ARE GOIN
TO DO FROM FROZEN. YOU
HAVE THAT MOMENT WHERE
YOU FORGOT TO THAW OUT
THE MEAT. YOU CALL IN THE
PIZZA. WELL GUESS WHAT?
YOU NO LONGER HAVE TO.
YOU CAN NOW USE YOUR
PRESSURE COOKER. IT IS
NOT JUST A PRESSURE
COOKER, YOU WILL BE A
TO GROUND YOUR VEGGIES
AND YOUR MEAT INSIDE OF
IT. IF YOU DO NOT WANT I
TO COOK UNDER PRESSURE,
YOU CAN USE IT AS A SLOW
COOKER. I'M GOING TO COO
TAKE THIS FROM FROZEN,
NOT TV FROZEN, THIS I
REAL FROZEN. WE ALL HAVE
CHICKEN BREAST, STAKES,
SALMON. -- STEAKS. YOU
POUR IN A LIQUID. IT
COULD BE SAUCE OF --
SALSA, MARINARA, BEER,
WHATEVER YOU WANT TO
INFUSE YOUR FLAVORS WITH.
IT IS GOING TO GO UNDER
PRESSURE AND INFUSE PRES
THOSE FLAVORS IN THEIR.
ALL I DO IS SHUT THE LID.
THIS IS THE HARDEST TH
PART ABOUT THE ELITE
PRESSURE COOKER. YOU PRE
SHUT THE LID AND LOCK IT
INTO PLACE AND THAT'S IN
ALL YOU NEED TO KNOW HOW
TO DO. YOU CAN SEE RIGHT
UP HERE IS THE VALVE. IS
THIS AIRTIGHT, AND
EXHAUST. WHEN HE SAYS
AIRTIGHT YOU ARE COOKING,
EXHAUST YOU ARE EATING.
THIS LITTLE VALVE WILL
POP UP WHEN IT IS UNDER
PRESSURE COOKER YOU YOU
CANNOT GET THIS LID OFF
WHEN IT IS UNDER
PRESSURE. IT WILL LOCK
INTO PLACE. IT DOES NOT
JIGGLE, YOU CANNOT HEAR
ANYTHING. IT IS ON THE
COUNTERTOPS AND YOU DO
NOT HAVE TO RUN EVERYONE
OUT OF THE KITCHEN. IF
YOU FORGET ANY OF THE
STEPS THAT I'VE
MENTIONED, RIGHT HERE WE
WILL GIVE YOU PICTURES.
THAT IS FOR THE GUYS OUT
THERE. YOU CAN LEAVE IT
ON FOR A FEW MONTHS IF
YOU ARE NEW TO PRESSURE
COOKING. THIS IS FROM
FROZEN. ONCE 20 MIN. IS
UP, YOU WILL HEAR A BEAT
-- BEEP. IT IS TOTAL
DONE. WE HAD THE MARINARA
, THE VEGETABLES, AND ,
THE CHICKEN.
>>HOST: LOOK AT IT IT >
IS JUST FALLING APART.
NORMALLY CHICKEN BREAST
IS DRIVE.
>>GUEST: IT INFUSES >>G
WITH THE MARINARA. EVERY
BITE WILL HAVE THE
FLAVOR. MORE IMPORTANTLYY
. THERE IS NO . THERE IS
EVAPORATION HAPPENING IN
THE PRESSURE COOKER. THE
WHAT THAT MEANS TO YOU W
IS THAT THE NUTRITION IS
NOT LEAVING. WHEN YOU NO
SEE THAT STAIN COMING UP
ON YOUR STOVETOP THAT IS
ALL YOUR NUTRIENTS GOING
AWAY. WITH THE PRESSURE
COOKER IT IS NOW BEING
INFUSED. YOU ARE HAVING
A FASTER NUTRITIOUS MEAL.
>>HOST: LET'S FACE IT
THINGS LIKE RIBS, THE
FLAVORS ALL INFUSE EV
THE BONES AND THE BONE
MARROW. IT'S JUST A
MELTING POT OF LABOR AND
GOODNESS. THAT IS WHY
PRESSURE COOKING COMES
OUT SO MUCH BETTER THAN
DOING THE MANUAL VERS
OF IT. IT IS A CUSTOMER
PICK FOR THOSE OF YOU
THAT ARE JUST TUNING IN.
WE HAVE FREE SHIPPING WE
AND STILL WE ARE
GUARANTEEING THIS UNTIL
CHRISTMAS EVE. THIS IS
YOUR DAY. AT MIDNIGHT
THAT FREE SHIPPING AND
GUARANTEED BY CHRISTMAS
WILL BE GONE. IT WILL
COST MORE. THERE ARE COS
FIVE FLEX. WE HAVE NE
DONE FIVE FLEX ON THIS
MOST POPULAR SELLER. IT
IS 8QT. IT IS MORE
POPULAR THAN EVER BEFORE.
WE HAVE BLUE, BLACK, W
AND RED AVAILABLE. IT IS
112 -207. IT IS A
CUSTOMER FAVORITE FOR
SURE.
>>GUEST: BY THE WAY I
HAVE NEVER SOLD THIS ON
FREE SHIPPING. I'VE BEEN
DOING THIS FOR YEARS DOI
THAT IT IS DIFFICULT TO
DO FREE SHIPPING. I DO F
WOULD TAKE ADVANTAGE OF
THAT MYSELF.
>>HOST: IT'S NORMALLY
$16 CORRECT?
>>GUEST: YOU CAN BUY THE
LAST EXPENSIVE CUTS OF
MEAT. IT IS PULLED PORK
AND WE CAN PUT THIS IN
OUR COCKLES, IT CAN BE O
IN A SANDWICH OR A SALAD.
YOU WILL HAVE PEOPLE
COMING BACK TO THIS ALL
DAY LONG. MAYBE ON NE
YEAR'S DAY, A FOOTBALL
PARTY, THIS MACHINE WILL
KEEP IT WARM AND IT WILL
NOT DRY IT OUT. BY TH
LESS EXPENSIVE CUTS OF
MEAT. WHY? WHEN YOU ME
USE IT IN THE PRESSURE
COOKER IT WILL INFUSE
FLAVORS INTO THE MEAT. F
IT WILL ALL TASTE LIKE I
AN EXPENSIVE CUT OF MEAT.
>>HOST: ALL I DO IS EAT
THAT RACK OF RIBS THA
YOU PULLED OUT. THEY ARE
SO TENDER.
>>GUEST: WE DIDN'T TALK
ABOUT HOW HEALTHY
PRESSURE COOKING IS. AND
IT ABSOLUTELY IS. I HAVE
TO DO SOME CONVERT FOOD
AS WELL. MACARONI AND
CHEESE, I AM NOT GOING C
TO MAKE A HELP TO MAKE A
DISCLAIMER ON THIS
INSTEAD I'M GOING TO INS
MAKE A LABOR DISCLAIMER.
-- FLAVOR. IT HAS A LOT
OF CALORIES BUT BOY DOES
IT TASTE GOOD. I'M ABOUT
TO SERVE YOU SOME. I TO
KNOW THAT YOU KNOW HOW K
TO MAKE MACARONI AND
CHEESE. I KNOW THAT YOU
CAN DO IT ON YOUR
STOVETOP. WHEN YOU ARE
DOING IT ON YOUR DOING I
STOVETOP YOU HAVE TO
BABYSIT IT. YOU HAVE
STAND AROUND AND WAIT,
TEST THE NOODLES, YOU TE
CAN PUT YOUR NOODLES IN
HERE TRY -- DRY. AFTER
9 MIN. YOU'RE GOING T
PUT BROTH IN IT AND PUT
YOUR CHEESE IN IT AND YO
LET IT MELT FOR 11 MIN.
AFTER THAT YOU WILL HAVE
11 POUNDS OF MACARONI.
THIS IS YOUR SERVING.
>>HOST: 9 MIN. AND YOU
PUT EVERYTHING AND DRY.
>>GUEST: 9 MIN. AND >>G
THEN YOU PUT THE CHEESE
IN ANY WILL GET ALL WEEK
AND GUI -- OWE, AND GOWE!
>>HOST: WE HAVE 300 ON
ALREADY. BLUE, BLACK, AL
AND RED IS AVAILABLE. WE
HAVE 112 -207. WE HAVE A
LOT OF OTHER FOOD TO GET
TO.
>>GUEST: MY FRIEND >>GU
FOUND THIS RECIPE FOR
SWEET POTATOES AND IT
WILL BLOW YOUR MOUNT. WI
YOU WILL DO IT IN 8 MIN.
THIS IS 8QT OF SWEET
POTATOES. THE LIQUID POT
THAT I USE WAS BORN
STUDENTS. ALL I USE WAS
LIQUID ORANGE JUICE, I
PUT MY POTATOES AND
ALREADY PEELED. YOU WILL
PLAY WITH THE TIMES. PLA
THEY ARE SOFT ENOUGH TO
HAND MASS. ALL I DO IS
POP IN SOME CINNAMON,
BROWN SUGAR AND SALT. --
SOFT ENOUGH TO HAND
MASH. IF YOU LIKE SWEET
POTATOES DO IT WITH THE
ORANGE JUICE AND DO IT
WITH A BIT OF SALT. IT
WILL HAVE THAT SAVORY,
SWEET, GOOD WISHES --
DELICIOUSNESS THAT YOU
ASKED FOR.
>>HOST: THIS IS LIKE A
STOVETOP. THAT'S RIGHT S
ON YOUR COUNTERTOP.
>>GUEST: HERE'S A FO
FOR YOU. I WANT YOU T
GO IN WHILE I TALK A
LITTLE BIT ABOUT OUR
BEANS AND RICE.
>>HOST: CANNING, >>HOST
CANNING IS A WHOLE NEW
WORLD.
>>GUEST: IF YOU ARE >>G
LIKE ME YOU LIKE BEANS.
GO TO THE HELP SECTION.
BY THE BEANS FOR DENNY'S
ON THE DOLLAR WHEN THEY
ARE DRY. PUT IN THE
PRESSURE COOKER. YOU DO
NOT CONSULT THEM
OVERNIGHT. FROM DRY I
LIKE TO USE GARLIC. M
BEANS FROM DRY UNDER 20
MIN. SECOND TO THAT I
RIGHT. ALL THE FIVE STAR
RESTAURANTS BASICALLY
USED A PRESSURE BASE RICE
COOKER. IT MAKES RICE
FIELD -- TASTE
PHENOMENAL. YOU CAN USE
BROWN RICE, QUINOA,
COUSCOUS. YOU HAVE A
BUTTON THAT SAYS RICE BU
AND YOU WILL COME BACK
AND IT WILL HAVE THE
MOST PERFECT BROWN RICE
THAT YOU HAVE EVER HAD.
EVEN WHEN YOU STEAM YOUR
VEGGIES TALLYING YOU ARE
LOSING NUTRITION WHEN LO
YOU HAVE EVAPORATION. --
CALLIE. WHEN YOU INFUSE
THEM GROW A LITTLE THEM
GARLIC IN ERROR, HOT
SAUCE, BUTTER, SOMETIMES
I TAKE A WHOLE
CAULIFLOWER AND PUT IT C
IN MY PRESSURE COOKER IN
FOR 3 MIN. CAULIFLOWER
AND PUT IT IN MY AND PUT
PRESSURE COOKER FOR 3
MIN. IS A FULL MEAL. ALL
OF THE NUTRITIONAL
CONTENT IS STILL THER.
>>HOST: IT SEEMS LIKE >
IT IS EASIER TO BOIL
STUFF. BUT WHEN YOU DO
THERE IS NO POINT IN
EATING THE CAULIFLOWER.
WHEN YOU DO IT THIS W
THE TENDERNESS OF IT, I
LIKE A LOT OF MY DECK
TABLES TO BEAL-DENTA.
Y
OVER 400 HAVE BEEN
ORDERED. I KNOW THAT
THERE IS A CLOCK ON THE
SCREEN. THIS HAS FREE
SHIPPING. IT IS
GUARANTEED TO BE THERE
FOR CHRISTMAS EVE.
GUARANTEE RATHER IT'S A
GIFT OR YOURSELF, OR A
GIFT FOR SOMEONE ELSE. G
IT WILL MAKE MEALS SO
MUCH FASTER AND EASIER.
ANY E-MAIL THAT YOU MAKE
IT WILL MAKE IT EASIER
AND FASTER.
>>GUEST: LET'S TALK
ABOUT THIS BIRD.
>>HOST: -- ANY MEAL
THAT YOU MAKE WILL BE
FASTER.
>>GUEST: AT THE SAME
TIME WE PUT IN AN ORANGE
GLAZE. THE WAY THE
PRESSURE COOKER WORKS IS
THAT YOU ARE DOING YOUR
SAUCE ALL AT THE SAME
TIME. THE JUICE FROM THE
GLAZE IS INFUSED IN
THERE. YOU HAVE ALL THIS
LEFTOVER SAUCE TO LEFTOV
DRIZZLE OVER IT. YOU ARE
REALLY GETTING THE BEST
OF BOTH WORLDS BECAUSE
YOU DO NOT HAVE TO DIRTY
UP ON ANOTHER POT TO DO
YOUR SAUCE.
>>HOST: PLUS IT IS
NONSTICK.
>>GUEST: HERE IS THE
WINTER FAVORITE. ANY
SHIRTS USUALLY. YOU SHIR
CAN'T DO A PRESSURE
COOKER WITHOUT DOING THE
MOST TASTIEST AND
DELICIOUS CHILI THAT YOU
HAVE EVER DONE IN YOUR
LIFE. CHARLIE ALWAYS LIF
TAKE BETTER -- TASTE
BETTER OVERNIGHT. --
CHILI ALWAYS TASTE BETTER
BETTER. ALL OF THE
FLAVORS ARE INFUSED INTO
EACH OTHER. CALLIE AS
ME HOW LONG IT TOOK ME M
TO MAKE AN 8 QUART OF
CHILE?
>>HOST: TWO HOURS!
>>GUEST: 18 MIN. WE DID
8QT OF THE MOST 8QT OF T
DELETIONS CHILI THAT
HAVE EVER HAD IN YOUR
LIFE. THERE IS NOTHING
LIKE PRESSURE COOKER
CHILI. YOU CANNOT
REPLICATE IT.
>>HOST: CHILI'S,
STUDENTS, ALL THE THINGS
THAT MELT IN YOUR MOU
-- STEWS. RINSE WILL
JUST FALL OFF GABON.
JUST FALL OFF THE BONE.
>>GUEST: IF YOU HAVE A
SPRINGFORM PAN AT HOME
YOU CAN DO A CHEESECA
YOU CAN DO A CHEESECAKE
IN 10 MIN. YOU WILL BE
ABLE TO DO DESSERTS AS
WELL. MY FAVORITE DESSERT
RECIPE IS PINEAPPLE. R
PUT A WHOLE PINEAPPLE
INSIDE YOUR LIQUID CAN I
BE WRONG, SHADE IT OVER
VANILLA ICE CREAM. --
-
VANILLA ICE CREAM
. --
RUM.
>>HOST: 112 -207. YOU