SO
SO ABSOLUTELY IF YOU CAN, DO THAT.
BUT RIGHT NOW WATCH THIS
NEXT PRESENTATION.
NEXT PRESENTATION. THIS THING IS SO AWESOME.
I SELL A LOT OF PRESSURE
COOKERS BUT NEVER IN MY
LIFE HAVE I SOLD ONE AT
THIS CAPACITY AT THIS
PRICE.
PRICE.
PRICE. THIS PRESSURE COOKER
WILL DO THINGS THAT
OTHER PRESSURE COOKERS
WON'T LIKE FOR EXAMPLE
IT WILL SLOW COOK.
IT WILL FAST COOK.
WHEN IT COMES UNDER
PRESSURE IT WILL INFUSE
THAT FLAVOR AND MAKE
THINGS INCREDIBLY TENDER
AND JUICY.
AND JUICY. IT EVEN, ARE YOU READY
FOR IT?
FOR IT?
FOR IT? IT WILL EVEN WORK AS A
SOUS VIDE COOKER. YOU
WILL GET THE TOP, EVEN
IF YOU WANT TO YOU CAN
PUT THIS IN THE OFTEN.
HOW FABULOUS TO PUT THIS
IN THE OFTEN.
YOU WILL GET YOUR RACK,
SPOONS, MEASURING CUP
AND EVERYTHING ELSE.
$59.95.
$59.95.
$59.95. THIS IS A FABULOUS,
FABULOUS BY ON THIS ONE.
AND STEPHANIE ROBERTS
BRINGS US OUR GEEK CHEF
COLLECTION.
COLLECTION. YOU ARE LOOKING AT THE
PULLED PORK COMING OUT.
I CAN ONLY LOOK AT THIS
RIGHT NOW.
RIGHT NOW. >> Guest: I DISTRACTED
HER.
HER.
HER. WAIT
HER. WAIT UNTIL YOU SEE HOW
MUCH IS IN HERE.
>> Host: SIX QUARTS.
THIS IS ONE OF THE
BIGGEST PRESSURE COOKERS
WE OFFER.
WE OFFER.
WE OFFER. AT $59.95 IT IS THE BEST
BY.
BY.
BY. IT
BY. IT IS
BY. IT IS BECAUSE OF GEEK
CHEF.
CHEF.
CHEF. AND
CHEF. AND IT IS A CUSTOMER..
THIS PRESSURE COOKER HAS
MORE FUNCTIONS THAN ANY
PRESSURE COOKER I HAVE
EVER WORKED WITH.
GEEK CHEF HAS DONE AN
AMAZING JOB . WHO IS 2-
CUP CHOPPER NINE ? THEY
ARE GEEKS. THEY ARE
SCIENCE PEOPLE WHO HAVE
FIGURED OUT ALL OF THE
CULINARY SECRETS ON HOW
TO MAKE THE BEST FOOD
POSSIBLE THE EASIEST WAY
POSSIBLE.
POSSIBLE.
POSSIBLE. AND SINCE THEY ARE
GEEKS, I GET TO BE A
GREAT CHEF.
GREAT CHEF. IT'S ABOUT CHOOSING ONE
OF 11 DIFFERENT PRE-
PROGRAMS INCLUDING SOUS
VIDE . ALL OF THE BASIC
PRESSURE COOKING
PRESSURE COOKING FUNCTIONS ARE HAPPENING
WITH THE PUSH OF A
BUTTON.
BUTTON.
BUTTON. THIS WAS PULLED PORK IN
ABOUT TWO HOURS.
USUALLY IT IS LESS THAN
AN HOUR BUT THIS ONE WAS
A SEVEN POUND SHOULDER.
>> Guest: THE BONE IS
CLEAN.
CLEAN.
CLEAN. THIS JUST FELL OFF THE
BONE.
BONE.
BONE. THIS WAS NOT A
PARTICULARLY NICE CUT OF
MEAT.
MEAT.
MEAT. THAT IS WHY WE PRESSURE
CROOK.
CROOK.
CROOK. I
CROOK. I AM SO ABOUT PURCHASING
THE MEAT ON THE BARGAIN
OF THE WEEK.
PRESSURE COOKING IT YOU
WILL NEVER KNOW IF IT
WAS A LITTLE TOUGH OR IF
IT HAD A FUNKY FAT GOING
THROUGH IT.
THROUGH IT. IT WILL ALL FALL APART
AND BE THE BEST PORK SO
MUCH YOU HAVE EVER HAD.
ARE YOU ENTERTAINING
THIS SUMMER?
THIS SUMMER? PICK UP THAT PORK
SHOULDER ON SALE.
>> Host: IF YOU BY
PULLED PORK IT HAS TOO
MUCH SAUCE AND IT'S TOO
SALTY.
SALTY.
SALTY. YOU CAN DO IT WITHOUT
ANY SAUCE ON IT IF YOU
WANT TO.
WANT TO.
WANT TO. I AM SODIUM SENSITIVE.
WHAT YOU CAN DO IS PUT
MARSALA WINE IN IT AND
IT FLAVORS IT
BEAUTIFULLY.
BEAUTIFULLY. I'D LIKE TO SAY HELLO TO
PAUL WHO'S A FELLOW
FOODIE.
FOODIE.
FOODIE. KEVIN SAYS IT LOOKS
GREAT I LOVE PULLED
PORK, AND SO DO I. WHEN
YOU MAKE IT YOURSELF,
YOU CAN CONTROL IT.
LET ME SHOW YOU THE
COLORS.
COLORS.
COLORS. COPPER, STAINLESS STEEL
WHICH IS THE CLASSIC
SILVER, AND THEN EXIT
THAT WE HAVE ANOTHER
COPPER.
COPPER.
COPPER. THERE IS ALSO A BLACK
AND A RED.
HOW PRETTY IS THAT?
THE BLOCK IS ALMOST LIKE
A GUNMETAL.
A GUNMETAL. $59.95 WITH FREE
SHIPPING AND HANDLING.
TODAY YOU ARE GETTING A
GREAT, GREAT BY ON FOR
FLEX PAYMENTS.
FLEX PAYMENTS. I'VE GOT THE TENDERNESS.
I CAN'T TELL YOU HOW
AMAZING IT SMELLS.
WE DO WINGS TO AVOID
FIND THEM.
FIND THEM. I'M TRYING TO CUT BACK
BUT I DON'T WANT TO GIVE
UP ON MY CHICKEN WING.
THERE IS A SAUTC
FUNCTION WHICH IS AN
ABSOLUTE MUST HAVE.
WHEN I CHOOSE TO SAUTC I
PUT MY WINGS IN THERE
AND GET MY
CARAMELIZATION AND A
LITTLE CRUNCH.
LITTLE CRUNCH. AND THEN I PUT IT UNDER
PRESSURE FOR 10 MINUTES
TO COOK THE CHICKEN.
I HAVE SAUCE THEM UP AND
I HAVE WINGS THAT ARE
NOT FRIED BUT I'M NOT
GIVING UP ON THE FLAVOR.
YOU CAN LEAVE THEM
NAKED.
NAKED.
NAKED. WE
NAKED. WE SAUCE INDIVIDUALLY.
IF YOU WANT A BIG PILE
OF WINGS FOR THE SUMMER,
NO RUNNING THE OVEN.
LE ME SHOW YOU IN THE
SUMMER ESPECIALLY WHEN
THEY SHOULD BE A GO TO
WAY TO.
WAY TO.
WAY TO. FIRST OF ALL THE LID.
WE ARE TALKING ABOUT THE
MANY DIFFERENT
MANY DIFFERENT FUNCTIONS.
FUNCTIONS. I HAVE USED MY SAUTC
FUNCTION.
FUNCTION.
FUNCTION. I TRY TO SAUTC ALL MEET
BEFORE I SLOW OR
PRESSURE COOK BECAUSE OF
THE EXTRA FLAVOR.
I COOKED CHICKEN
TENDERLOINS.
TENDERLOINS. PRESLICED AT THE GROCER.
I DID MY SAUTC.
I'M GOING TO TAKE SOME
PASTA, I PURCHASED
TORTELLINI FRESH FROM
THE GROCERY.
THE GROCERY. DUMP THE MEN.
I'M GOING TO THROW IN
SOME SPINACH.
SOME SPINACH. GOING TO THROW IN SOME
CREAM CHEESE.
CREAM CHEESE. I'M GOING TO MAKE A NICE
SAUCE.
SAUCE.
SAUCE. AND THEN I'M GOING TO
PUT IN SOME HALF-AND-
HALF.
HALF.
HALF. THIS IS WHAT PRESSURE
COOKING IS ABOUT.
NO FINESSE OR ANYTHING
COMPLICATED.
COMPLICATED. YOU JUST HAVE TO HAVE
ENOUGH LIQUID.
ENOUGH LIQUID. MY LID GOES ON.
IT'S GOT SLOTS TO FIT
IN.
IN.
IN. TWIST
IN. TWIST TO LOCK.
THAT IS ALL YOU NEED TO
KNOW.
KNOW.
KNOW. YOU
KNOW. YOU HAVE TO MAKE SURE
THAT THE LID LOCKS.
IT WILL NOT LET ME SET
ONE OF THOSE PROGRAMS IF
IT IS NOT LOCKED.
THERE IS NO SAFETY
CONCERN ANYMORE.
CONCERN ANYMORE. I'VE GOT POULTRY THERE.
I CAN FIND A BUTTON THAT
SAYS POULTRY.
SAYS POULTRY. IT TELLS ME 15 MINUTES
AND OFF I GO.
IT WILL AUTOMATICALLY
CLICK ON.
CLICK ON.
CLICK ON. SEE THE LITTLE
ELECTRONIC GUY THAT
TELLS ME IT'S GOING ON?
THAT IS ALL I DO.
KNOW OFTEN.
KNOW OFTEN. NO HOT KITCHEN.
NO STANDING AND WATCHING
SOMETHING ON THE STOVE.
I DO LIKE THE FUNCTION
OF A SLOW COOKER WHEN I
WANT ONE, BUT ON
SATURDAY AFTERNOON I
LIKE IT.
LIKE IT.
LIKE IT. >> Host: WHY IS IT 11
IN 1?
IN 1?
IN 1? >>
>>
>> >>
>> >> Guest: WE'VE GOT
BEANS, SOUP, YOGURT,
rCANNING, SOUS VIDE ,
SLOW COOKING.
SLOW COOKING. YOU DO NOT NEED A SLOW
COOKER ANYMORE.
COOKER ANYMORE. YOU DO NOT NEED A YOGURT
MAKER.
MAKER.
MAKER. YOU DO NOT NEED A RICE
COOKER.
COOKER.
COOKER. YOU CAN DO ABSOLUTELY
EVERYTHING IN HERE.
I WOULD TELL YOU YOU
DON'T EVEN NEED TO USE
YOUR STOVE BECAUSE I CAN
SAUTC EVERYTHING.
SAUTC EVERYTHING. WHAT ABOUT STEAMED FISH?
I LOVE THE HEALTHINESS
BUT THEY DRY OUT IN THE
OVEN AND THEY ARE HARD
TO GRILL.
TO GRILL.
TO GRILL. I CAN DO WHICH THE WISE
AND GET GREAT MOIST
DINNERS.
DINNERS.
DINNERS. AND WHEN ICE-T MET WITH
THE LEMON ON IT, IT IS
AMAZING.
AMAZING.
AMAZING. >> Host: I PUT SOME
LEMONGRASS IN THERE AND
IT IS SO GOOD.
THIS IS A FABULOUS BY.,
BYE.
BYE.
BYE. AND
BYE. AND YOU CAN DO AS LITTLE
OR AS MUCH AS YOU WANT.
WHY NOT GET THE BIG ONE
WHEN IT IS $59.95 AND
THE CAPACITY IS
INCREDIBLE.
INCREDIBLE. IT IS NOT JUST CAPACITY.
IT IS THE FACT THAT THIS
IS A CUSTOMER FIT.
WHAT YOU DO NOT PAY FOR
WITH GEEK CHEF IS A LOT
OF ADVERTISING AND
BRANDING THE OTHER
BRANDS HAVE TO DO.
THEY ARE ABLE TO GIVE
YOU A BETTER BUY.
THIS PRESSURE COOKER
DOES MORE THINGS THEN
ANY PRESSURE COOKER HAS
EVER DONE.
EVER DONE. >> Guest: MORE FEATURES
WITH THE SOUS VIDE .
HERE IS A THING ABOUT
CAPACITY.
CAPACITY.
CAPACITY. I HAVE DONE A GREAT
CLAMBAKE AND THE SAUSAGE
WITH THE SHRIMP AND THE
CLAMS.
CLAMS.
CLAMS. YOU WILL LOVE THIS.
IT IS WONDERFUL.
I AM NOT STEAMING UP MY
WHOLE KITCHEN.
WHOLE KITCHEN. I DID IT ALL CONTAINED
IN THE SPOT.
I CAN HAVE THE MOST
AMAZING ENTERTAINING.
AMAZING ENTERTAINING. THERE IS SO MUCH IN
HERE.
HERE.
HERE. YOU
HERE. YOU DO NOT HAVE TO USE
ALL SIX QUARTS.
MAYBE I AM JUST MAKING
SOMETHING FOR THE THREE
OF US.
OF US.
OF US. ONLY PUT A LITTLE BIT IN
AND IT WILL COOK JUST AS
WELL.
WELL.
WELL. WHEN YOU NEED THE
CAPACITY IT IS STILL
HERE.
HERE.
HERE. >>
HERE. >> Host: CAROL HAS
FIVE.
FIVE.
FIVE. >>
FIVE. >> Guest: HERE IS
ANOTHER THING.
ANOTHER THING. DRY PASTA.
DRY PASTA. NO NEED TO PRECOOK
ANYTHING.
ANYTHING.
ANYTHING. LET'S USE A MARINARA
SAUCE IS OUR LIQUID.
IT INFUSES INTO THE
PASTA FLAVOR AND THEN
YOU JUST TOP WITH ANY
PROTEIN YOU WANT.
ONCE AGAIN, WE GO TO THE
PREPROGRAM FUNCTION.
PREPROGRAM FUNCTION. I WANTED TO COOK FOR 10
MINUTES.
MINUTES.
MINUTES. I'M GOING TO PUT IT ON
THE RICE FUNCTION.
WE CAN GO AHEAD AND GET
IT GOING.
IT GOING.
IT GOING. EVERYTHING HERE HAPPENS
FAST.
FAST.
FAST. I
FAST. I CAN'T EVEN BOIL WATER
IN 10 MINUTES BUT I AM
GOING TO COOK AN ENTIRE
MEAL START TO FINISH AND
INFUSE THE FLAVORS INTO
THE PASTA IS A COOKS.
>> Host: LISTEN, GUYS.
WE HAVE BLACK, COPPER,
SILVER, AND RED.
WHICH ONE IS SELLING
FASTEST?
FASTEST?
FASTEST? YOU GUYS LOVE THE RED.
A SIX QUART CAPACITY.
EVERYTHING FROM SOUS
VIDE TO SLOW COOK AND
AN AMAZING SLOW COOKER
THAT YOU CAN SAUTC IN.
WE ARE INCLUDING THE
INSERT LINER AS WELL.
I'M WONDERING, DO WE
HAVE A COOK BOOK?
>> Guest: IT DOES COME
WITH A COOKBOOK .
>> Host: IT IS GREAT.
YOU WILL BE ABLE TO HAVE
YOUR TIMES AND
EVERYTHING ELSE.
EVERYTHING ELSE. YOUR CHILI WHEN IT GETS
A LITTLE BIT CHILLY
YOUR.
YOUR.
YOUR. >>
YOUR. >> Guest: YOU CAN TAKE
THAT POT OUT TO GO AND
TAKE YOUR CHILI TO THE
TAILGATE.
TAILGATE.
TAILGATE. THE POT IS SO EASY AND
REMOVABLE, PUT THE GLASS
LID THAT COMES WITH THAT
WITH THE POT AND YOU ARE
GOOD TO GO.
AND ALSO FOR DESSERT.
I WANT TO SHOW EVERYBODY
HOW GORGEOUS A CAKE
TURNS OUT.
TURNS OUT. IT IS STEAMED IN A
PRESSURE COOKER.
PRESSURE COOKER. THINK ABOUT WHAT
STEAMING IS.
STEAMING IS. ONE THING WE HATE TO DRY
OUT IS CAKE.
WHEN YOU STEAMED THE
CAKE INSIDE THE PRESSURE
COOKER, THIS RELEASES SO
WELL.
WELL.
WELL. IT
WELL. IT IS TOPPED WITH A
LITTLE BIT OF BERRIES
AND SUDDENLY I DON'T
HAVE TO SAY NO CAKE
BECAUSE I DON'T WANT TO
HEAT UP THE KITCHEN.
WE WILL HAVE K AND I
WILL STEAM IT IN THE
PRESSURE COOKER AND YOU
WILL HAVE THE MOST
AMAZING CHOCOLATE CAKE.
IT IS ALMOST LIKE A
BRITISH PUTTING WHERE
YOU HAVE THAT EXTRA KICK
OF FLAVOR AND MOISTURE.
WHEN YOU COOK UNDER
PRESSURE, IT HELPS THE
FLAVORS AND INFUSES WITH
MOISTURE.
MOISTURE.
MOISTURE. THS TIME OF YEAR,
WOULDN'T YOU DO ANYTHING
NOT TO TURN ON YOUR
STOVE OR YOUR OVEN?
I'M GOING TO SAUTC THIS
GROUND BEEF AND NEVER
TURN ON MY STOVE.
>> Host: IT TASTES LIKE
A PUDDING CAKE.
>> Guest: AND AT THIS
PRICE, THE QUALITY AND
FEATURES, I HAVE NEVER
SEEN ANYTHING LIKE IT .
>> Host: EVEN IF YOU
HAVE ONE, $59.95.
IT WILL COST YOU MORE
JUST TO PURCHASE THE
SOUS VIDE . WE ALSO DO
HAVE A PRESSURE COOKER