>> Stephen: WELCOME BACK, EVERYBODY.
MY NEXT GUEST IS A LIFESTYLE EXPERT WHO HAS WRITTEN 91 BOOKS,
TODAY SHE'S HERE TO COOK WITH US.
PLEASE WELCOME MARTHA STEWART, EVERYBODY.
MADAME, LUCKY TO SEE YOU.
>> CAN I ASK YOU A QUESTION?
>> Stephen: SURE.
>> ARE YOU CHANNELING DAVID?
>> WITH THIS?
>> WITH THE BEARD.
>> Stephen: IT WOULD TAKE 40 YEARS TO GROW A BEARD THAT BIG.
THIS IS YOUR 92nd BOOK.
THIS IS THE SECOND BOOK YOU HAVE HAD THIS YEAR ON MY SHOW.
WHY SO MANY BOOKS?
DID YOU SHANK THE FIRST 90, LIKE GIVE ME ONE MORE SHOT?
>> I LIKE WRITING BOOKS, AND WE HAVE SO MUCH INSTITUTIONAL
KNOWLEDGE, THAT WE LIKE TO SHARE IT IN THE PAGES OF A BOOK.
>> Stephen: THIS ONE IS CALLED "PRESSURE COOKER."
>> YES.
>> Stephen: WHY DO WE NEED PRESSURE COOKING?
ISN'T COOKING PRESSURE ENOUGH?
>> IT IS, AND THIS ALLEVIATES SOME OF THAT PRESSURE BY
INCREASING THE PRESSURE.
>> Stephen: OKAY.
>> AND SAVES 70% OF THE TIME THAT IT TAKES TO COOK.
THIS IS AN ELABORATE DISH.
IF YOU COOK IT THE FRENCH STYLE, IT TAKES MAYBE FOUR HOURS.
AND THIS, YOU CAN DO IT IN ABOUT, 25 MINUTES ALL TOGETHER.
>> Stephen: THIS IS NOT SLOW COOKING.
THIS IS NOT LIKE A CROCK POT?
>> YOU COULD USE THIS FOR SLOW COOKING IF YOU WANT.
>> IT'S A QUICK COOKER.
DO YOU REMEMBER YOUR MOM'S?
DID IT EXPLODE.
>> IT SOUNDED DANGEROUS, AND MY MOM SAID YOU CAN'T USE IT
BECAUSE THE VALVE BROKE AND IT WILL KILL ALL OF US.
>> WE USED TO END UP WITH FOOD ON THE CEILING BECAUSE IT WOULD
SHOOT OUT THROUGH THE CEILING.
>> Stephen: THAT'S WHAT I WANTED.
DID YOUR MOTHER TEACH YOU HOW TO USE A PRESSURE COOK JEER OH,
YES, SHE LET ME USE IT ALL THE TIME.
BUT I WAS VERY COMPETENT.
>> WE ALREADY BROWND THE CHICKEN.
YOU CAN BROWN ON TOP OF THE STOVE OR BROWN IN HERE.
ADD A CUP OR TWO.
THAT'S GOOD.
THAT'S ENGLISH.
THERE'S WINE AND IT WILL BE VERY HOT IN A MOMENT BEFORE IT
EXPLODES.
>> WE'RE GOING TO COVER IT.
>> THE OTHER THING ABOUT THE PRESSURE COOKER, YOU CAN USE
TOUGHER CUTS OF MEAT, LIKE THE THIGHS.
AND THE VEGETABLES THAT HAVE BEEN BROWND.
>> Stephen: DO YOU MAKE YOUR OWN CHICKEN STOCK?
>> YES, IT'S SO EASY.
>> Stephen: YOU DON'T USE YOUR BOUILLON CUBE?
>> NO.
>> Stephen: IT'S A GREAT SOURCE OF SALT.
>> SOMETIMES I PUT A BOUILLON CUBE IN MY CHEEKS AND GET SOUP
SATISFACTION WITHOUT HAVING TO LIGHT UP.
WHAT DID YOU PUT IN THERE?
>> SALT AND PEPPER.
>> THE BOUQUET GARNIS.
>> WHAT IS A BOUQUET GARNIS?
>> USUALLY PARSLEY, THYME, BAY LEAF.
>> Stephen: IT'S NICE.
>.>> YOU CAN HANG THAT.
>> Stephen: HOW DO WE CLAMP IT DOWN?
>> THEN WE'RE GOING TO CLAMP IT DOWN.
WHERE IS THE COVER?
THERE'S THE COVER.
YOU HAVE TO MATCH UP THE DOTS HERE.
WE'LL DO IT THIS WAY.
THEN YOU SET THE TIMER.
IT'S RIGHT HERE.
YOU GO TO "MANLT" AND START THE TIME.
12 MINUTES.
AND THEN YOU DON'T HAVE TO TOUCH THIS AGAIN.
>> DON'T TOUCH IT.
>> Stephen: THIS IS HANDS-FREE COOKING.
AND YOU WALK AWAY-- YES, HAVE A GLASS OF WINE.
THE RISOTTO.
>> Stephen: WAIT, WHAT WAS THE COGNAC?
>> I PUT THAT IN.
I DEGLAZEDLY THE PLAN.
DEGLAZE YOURSELF.
>> Stephen: DADDY LIKE.
>> HOW LONG DOES IT TAKE TO MAKE RISOTTO?
>> >> Stephen: IT TAKES ABOUT 30
MINUTES AND YOU HAVE TO STIR IT UNTIL YOU GET CARPAL TUNNEL.
BUT YOU GUILT THE PEOPLE INTO LIKING IT BECAUSE YOU WORKED SO
HARD.
>> YOU'RE GOING TO LOVE THIS RISOTTO, BECAUSE THIS HAS BEEN
COOKED WITH THE WINE AND THE CORN AND THE WINE AND THE BUTTER
AND A LITTLE BIT THE WATER.
NOW, IT'S COOKED, AND THIS TAKES SEVEN MINUTES FROM START TO
FINISH.
>> Stephen: SEVEN MINUTES FROM START TO FINISH.
>> SEVEN MINUTES.
>> Stephen: HAVE YOU SHOWN THIS TO AN ITALIAN?
>> YES.
>> Stephen: ARE THEY OKAY WITH IT?
>> THEY LOVE IT.
THEY LOVE OUR RECIPE.
>> Stephen: THEY'RE OKAY WITH YOU AVOIDING THE SUFFERING?
>> YES.
>> Stephen: ITALIANS TENDS TO BE CATHOLIC.
SUFFERING IS PART OF THE WHOLE THING.
>> WE ALL NEED TO SAVE TIME BECAUSE WE WASTE SO MUCH TIME.
>> Stephen: BECAUSE LIFE IS FLEETING AND SOON WE ALL DIE.
WHAT DO WE HAVE OVER HERE?
WE HAVE TO HAVE TIME FOR THE DESSERT.
IS THAT DONE.
>> IT'S DONE.
TASTE IT AND TELL ME.
IT MIGHT NEED A LITTLE SALT.
>> Stephen: IT NEEDS SALT.
IT NEEDS SALT.
IT'S DELICIOUS.
HOLD ON.
>> ADD YOUR LITTLE BIT OF SALT.
( LAUGHTER ) ( APPLAUSE )
>> ONE THING ABOUT PRESSURE POTS, YOU WANT TO COOK BEANS IN
IT, RICE IN IT, ALL KINDS OF BIG CUTS OF MEAT.
YOU CAN DO POT ROASTS.
BUT YOU CAN ALSO BAKE IN IT.
>> Stephen: THE SIMPLE THING ABOUT PRESSURE COOKERS IS ALL
YOU NEED FOR A MEAL IS FOUR PRESSURE COOKERS.
( LAUGHTER ) IT'S ALL DONE.
IT'S SO SIMPLE, THROW AWAY EVERYTHING ELSE, AND MOVE TO A
MUCH LARGER APARTMENT.
BECAUSE YOU NEED FOUR PRESSURE COOKERS, AND ABOUT 10,000 VOLTS.
ALL RIGHT.
( CHEERS AND APPLAUSE ) >> WE WANTED TO SHOW DIFFERENT
THINGS.
>> Stephen: THERE'S WATER IN THE BOTTOM.
>>> WE HAVE BAMERIE DID I SAY THAT CORRECTLY.
>> YES, YOU CAN GO TO THE MOVIE "COLETTE."
>> Stephen: HAD YOU MET HER BEFORE?
>> SHE DAME CAIM DOWN AND WE TALKED ABOUT YOU.
>> Stephen: TALKED WHERE?
>> DOWNSTAIRS.
>> Stephen: SHE TALKED ABOUT ME?
WHAT DID SHE SAY?
>> YOU WERE SO CUTE.
SHE WAS PLEASANTLY SURPRISED.
( APPLAUSE ) ONCE YOU-- ONCE YOU MIXED UP THE
CHOCOLATE CAKE-- YOU WERE FLIRTING WITH HER, BY THE WAY.
I SAW.
>> Stephen: I WAS-- >> YOU WERE.
>> Stephen: I WAS FLIRTING WITH HER NO MORE THAN I WAS
FLIRTING WITH BETO O'ROURKE.
>> HE'S CUTE, TOO.
>> Stephen: HE HAS BOBBY KENNEDY KIND OF CUTE.
>> HE'S REALLY CUTE.
I'M POURING THE BATTER RIGHT INTO THE PAN, WHICH IS BUTTERED
AND FLOURED AND IT'S ON A SLING OF ALUMINUM FOIL FOR EASY
RETRIEVAL ONCE THIS IS COOKED.
OKAY.
SO AGAIN WE COVER THIS.
>> Stephen: LET ME-- LET ME DO THIS.
HERE WE GO.
>> FOLD THIS DOWN.
THIS IS THE LITTLE SLING.
>> Stephen: YOU HAVE TO MATCH UP THE BUTTON EXPTSZ THINGS.
>> MATCH UP THE BUTONS.
START OVER HERE.
( LAUGHTER ) >> Stephen: LIKE THAT?
>> YEAH.
>> Stephen: LIKE THAT?
( LAUGHTER ) >> THERE.
MUCH EASIER.
>> Stephen: THERE YOU GO.
SET THAT
>> SET THAT.
AND WHEN IT'S DONE-- WATCH.
OH, WATCH.
MAKE SURE IT IS ON "VENT."
AND THEN YOU CAN OPEN IT.
TAKE THE TOP OFF.
HE'S READY TO EAT IT.
>> Stephen: I'M READY TO EAT BECAUSE THEY'RE ABOUT TO GO TO
JAMES CORDEN'S SHOW IN JUST A SECOND HERE.
>> HERE'S THE CAKE.
FORGET ABOUT THAT.
THE CAKE IS MUCH MORE IMPORTANT.
>> Stephen: I'M GOING TO EAT SOME.
>> TELL ME WHAT YOU THINK.
IT'S PRETTY GOOD FOR A PUDDING CAKE.
>> Stephen: IT'S JUST AS SWEET AS YOU ARE, MARTHA.
AWWW.
THANK YOU.
>> Stephen: "MARTHA STEWART'S PRESSURE COOKER" IS AVAILABLE
NOW!
MARTHA STEWART, EVERYBODY.
WE'LL BE RIGHT BACK.
[PANTING]