Tool Time: Learning about Pressure Cooking & Other Kitchen Equipment

Cornell University Pressure Cooker Photo from 1918When it comes to categorizing food knowledge, it’s usually the sexier end of the spectrum that gets the attention: the actual food itself or the culture from which it comes.  People want to know how to make cheese or pasta or roll sushi or master French cuisine.

But the unsung and less sexy heroes of the kitchen are the tools you use to achieve your culinary goals.  Over the next few months, there are a few learning opportunities that focus on the equipment itself, including several on that rather daunting and slightly frightening tool: the pressure cooker.  (Check out this PCC article for more on the resurgence in interest in pressure cooking.)

There are also classes on Le Creuset, All Clad and nonstick cooking, including a couple that come with the equipment included.  Also note that if you have or are considering purchasing a Miele appliance, they offer classes at their Tukwila location.

And I also just updated the post on Knife Skills, so check that out if you want to hone those skills.* 

*(The management of Fresh-Picked deeply regrets resorting to stupid puns.)

EVENTS

Saturday, October 10 and Tuesday October 13 Cooking Under Pressure Class at PCC. Menu: Orange-Rosemary Beef Stew; Chickpea Tahini Soup with Roasted Red Pepper; Rustic Herbed Garlic Mashed Potatoes; Orange Ricotta Cheesecake. $35-40 (See link for locations/times)

Saturday, October 17: Basic Pressure Cooking Class. “Menu: Moroccan stew made with chicken, lentils and spinach served over rice with a dessert finish of poached pears.” $32.50 (Everett, 2-4pm)

Tuesday, October 20: Cooking with Le Creuset Class at Whole Foods Bellevue.  “Ever wonder how to properly cook with cast iron?  Ever thought that buying a Le Creuset skillet way out of your price range and not worth the investment?  Well we have news for you!  Braising, Baking and Roastingare at their best with these beautiful cast iron pots and pans…On the Menu: Braised Beef with Dried Cherries and Rosemary; Moroccan Spiced Chicken Tagine; Potato Soup with Truffle Oil; Deep Dish Apple Pie with Cheddar Crust.” $35 (6-8pm)

Thursday, October 22: Cooking Under Pressure Class at PCC. $35-40 (Redmond, 6:30-9pm) 

Tuesday, October 27: French Skillet Fundamentals by All-Clad Class at Sur La Table.  “FREE All-Clad 11” French Skillet with purchase of class. This class will teach you the fundamentals of the skillet, one of the most widely used tools in any kitchen. Our instructor will share with you the tips and techniques you need to create many delicious dishes, including risottos, steaks, desserts and much more.” $95 (Kirkland, 6:30pm) 

Tuesday, November 17: Nonstick Cooking: ScanPan Skillet 101. “In this class you’ll unlock the secrets of the amazing ScanPan CTX 8” skillet, the versatile tool that’s yours to keep after class is over. You’ll be introduced to the skillet’s unique metal utensil-safe cooking surface, which lets you do many things you can’t do with traditional nonstick skillets, like browning, searing and deglazing. Since this restaurant-grade skillet requires little to no fat for cooking, it also lets you enjoy a healthy meal with minimal cleanup.” $95 (Kirkland, 6:30pm)