>> Tati: THE PLACE IN THE DHA IS
SLOW COOKING MEALS IN THE D.
HOW ABOUT THAT?
>> Jason: IT IS NATIONAL SOUP
MONTH.
A GREAT WAY TO MAKE THIS WARM
MEAL IS, OF COURSE, IN AN
INSTANT POT.
AND IT CAN BE USED TO MAKE QUICK
AND EASY MEALS.
BUT MAY SEEM A LITTLE
OVERWHELMING WHEN YOU’RE GETTING
STARTED WITNESS.
MARY IS HERE TO TELL US HOW TO
GET OVER OUR FEARS AND JUMP INTO
USING OUR INSTANT POTS.
WHAT IS TASTE-A-COOK’S PLACE.
>> I TEACH COOKING CLASSES FOR
HOME COOKS WHO WANT TO UP THEIR
GAME.
I’VE BEEN TEACHING COOKING
CLASSES FOR 15-20 YEARS.
>> Jason: SOME HAVE AN INSTANT
POT BUT ONLY KNOWS HOW TO USE IT
ONE WAY OR ACCORDING TO THE BOOK
THAT CAME WITH IT, BUT I LOST
MINE.
TELL US ABOUT THE FEATURES.
>> IT’S A GREAT RICE COOKER, IT
KEEPS THINGS WARM, DOES THAT AS
WELL.
IT’S A STEAMER.
IT’S A SLOW COOKER, AND
PRIMARILY THOUGH PEOPLE TEND TO
USE IT FOR THE PRESSURE COOKING
FUNCTION.
>> Jason: YOU MADE A DINNER AND
SOUP FOR US TODAY.
SHOW OFF YOUR SKILLS THERE.
>> I MADE A BROCCOLI CHEDDAR
SOUP, TOOK ONE MINUTE IN THE
INSTANT POT.
IT TAKES 10 MINUTES TO COME TO
PRESSURE AND ONE MINUTE TO
ACTUALLY COOK IT.
SO IT’S A BEAUTIFUL BROCKRY
CHEDDAR SOUP.
AND I MADE A NICE PASTA WITH
SPINACH, FRESH DRIED TOMATOES,
FRESH PARMESAN CHEESE AND BASIL.
AND THEN A NICE QUICK LITTLE
MEAL, THIS IS A GERMAN POTATO
SALAD WITH POLISH KIELBASA AND A
LOT OF FRESH DILL.
SO A LOT OF THINGS YOU CAN DO. >> Jason: YOU KNOW THAT ARTIST
>> Jason: YOU KNOW THAT ARTIST
BOB ROSS ON PBS?
YOU’RE LIKE THE BOB ROSS OF THE
INSTANT POT?
>> I’VE DONE MANY CLASSES, YES.
>> Jason: SOMETIMES WE SEE
DELICIOUS MEALS LIKE YOURS AND
SAY THE COOKING TIME IS 10
MINUTES BUT TAKES A LOT LONGER.
WHY IS THAT?
>> YOU HAVE TO REMEMBER WHEN
YOU’RE PRESSURE COOKING IN THE
INSTANT POT, YOU ALWAYS HAVE TO
USE LIQUID.
ANYTIME YOU USE LIQUID, THE
LIQUID HAS TO COME TO A BOIL
BEFORE THE PRESSURE COOKER COMES
TO PRESSURE
SO IF YOU HAVE A POT OF LIQUID,
IT’S GONNA TAKE A GOOD 10-15
MINUTES FOR THE LIQUID TO BOIL.
THEN WHEN YOUR RECIPE SAYS TO
SET THE TIMER AT 5 MINUTES,
THAT’S WHEN YOUR 5 MINUTES
STARTS.
SO YOU HAVE TO TACK ON THAT 15
MINUTES WHEN THE POT ACTUALLY
STARTS TO COME TO PRESSURE.
>> Jason: SOME PEOPLE MAY WANT
TO SKIP THE ENTIRE COOKING
PROCESS IN GENERAL.
YOU OFFER A MEAL PREP DELIVERY
SERVICE, HOW DOES THAT WORK?
>> TWICE A WEEK, ON THURSDAYS
AND SUNDAYS, I’M DELIVERING
5-COURSE MEALS, FOR 2, 4, 6,
HOWEVER MANY YOU NEED, IT’S
CONTACTLESS DELIVERY, ALL COVID
COMPLIANT.
I PUT THE FOOD ON YOUR PORCH,
RING YOUR DOORBELL AND WAIT
UNTIL SOMEBODY PICKS IT UP.
AND TODAY, I’M DOING A FRENCH
MEAL.
ON SUNDAY AN ITALIAN MEAL.
>> Jason: SOUNDS GREAT!
WE DID A DEMONSTRATION HERE ON
THE SHOW ONCE UPON A TIME AND WE
HAD A PVC ELBOW THAT TOOK THE
FRIGHTENING ASPECT OF THE
PRESSURE RELEASE OUT OF THE
EQUATION, WHAT ABOUT RELEASING
THE PRESSURE?
>> YOU CAN ACTUALLY TAKE A
TOWEL, A KITCHEN TOWEL, AND PUT
IT OVER THE PRESSURE VALVE.
WHEN YOU SEE THE PRESSURE VALVE
RIGHT THERE, THAT’S WHERE THE
STEAM COMES FLYING OUT.
LAY A TOWEL ON TOP AND IT WILL
TAKE THE DANGER AWAY FROM IT.
THEY ALSO SELL LITTLE GADGETS
THAT YOU CAN PUT ON TOP AND IT
WILL DIRECT THE STEAM SIDEWAYS
INSTEAD OF STRAIGHT UP.
>> Jason: WHERE ARE YOU LOCATED
AND WHERE CAN WE GET MORE
INFORMATION? >> I’M IN PLYMOUTH.
>> I’M IN PLYMOUTH.
WHEN I DO MY CLASSES, DO I THEM
AT THE OLD WORLD OLIVE COMPANY.
I HAVEN’T DONE ANY CLASSES THERE
IN THE LAST 9 MONTHS, BUT I’M
COOKING THERE, AND THEN I’M
ACTUALLY DELIVERING MY MEALS. YOU CAN GET MY INFORMATION ON MY
YOU CAN GET MY INFORMATION ON MY
WEBSITE, TASTE-A-COOKS
PLACE.NET.
>> Jason: PEEL ARE ALREADY
BLOWING UP YOUR PHONE.
THANK YOU FOR YOUR TIME.
>> THANK YOU.
>> Jason: TO CHAT WITH OTHER
COOKERS, JOIN OUR "LIVE IN THE
D" GROUP PAGE.
DID YOU GET ANY TIPS THERE,