Saturday, November 26, 2011

Cuisinart Electric Pressure Cooker 6-Quart , Brushed Stainless and Matte Blac


Cuisinart Electric Pressure Cooker 6-Quart , Brushed Stainless and Matte Blac


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Cuisinart Electric Pressure Cooker 6-Quart , Brushed Stainless and Matte Blac

Cuisinart Electric Pressure Cooker 6-Quart , Brushed Stainless and Matte Blac
Reduce time spent in the kitchen preparing meals with the help of this 6-quart electric pressure cooker--it cuts cooking times up to 70-percent when compared to traditional stovetop cooking methods. The unit traps steam inside, which builds up pressure to create hotter temperatures, and its tight seal locks in heat, moisture, and flavor, as well as vitamins and minerals for exceptionally healthy, great-tasting meals like soup, chili, and other one-dish entrees. It also works well for cheesecake and custard, because dessert should never be left off the menu. The unit's push-button controls and easy-to-read digital display eliminate guesswork, while its precision digital thermostat regulates temperatures. Choose from preprogrammed settings for high- or low-pressure cooking, browning, simmering, sauteing, and warming. For safety, the cooker must be fully locked for pressure to build, and it will remain locked until the pressure inside drops to zero. Other highlights include a 99-minute timer with an LED countdown display, cool-touch side handles, and a nonstick cooking pot that cleans up easily by hand or in the dishwasher. A dishwasher-safe trivet also comes included. Housed in brushed stainless steel, the 1000-watt pressure cooker measures 12-1/5 by 12-1/5 by 13-1/5 inches and carries a three-year limited warranty.

Cuisinart Electric Pressure Cooker 6-Quart , Brushed Stainless and Matte Blac

  • 6-quart electric pressure cooker reduces cooking times by 70 percent
  • Push-button controls; easy-to-read digital display; precision thermostat
  • Versatile Settings for pressure cooking, browning, simmering, sauteing, and warming
  • Timer; cool-touch handles; nonstick dishwasher-safe cooking pot and trivet
  • Lid stays locked until pressure is released. 3-YEAR MANUFACTURER WARRANTY.

Cuisinart Electric Pressure Cooker 6-Quart , Brushed Stainless and Matte Blac

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Cuisinart Electric Pressure Cooker 6-Quart , Brushed Stainless and Matte Blac
*** Product Information and Prices Stored: Nov 27, 2011 13:57:07 ***

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Friday, November 25, 2011

Wolfgang Puck 5-qt. Pressure Cooker


Wolfgang Puck 5-qt. Pressure Cooker


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Wolfgang Puck 5-qt. Pressure Cooker

Wolfgang Puck 5-qt. Pressure Cooker
This pressure cooker combines four appliances into. The 5-quart electronic cooker is a pressure cooker, stock pot, rice cooker and steamer. Preset programs make cooking a cinch. Pressure Cooker: mirror exterior with removable nonstick aluminum pot precision thermostat regulates temperature and pressure locking mechanism in handle plastic storage lid for cooking pot includes plastic spoon, ladle, measuring cup and stainless steel steamer basket and Wolfgang Puck recipes washable glass lid 900W See additional features and benefits! Available in colors: Stainless/.
Wolfgang Puck 5-qt. Pressure Cooker

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*** Product Information and Prices Stored: Nov 26, 2011 04:43:39 ***

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Thursday, November 24, 2011

Deni 5 - qt. Electric Pressure Cooker


Deni 5 - qt. Electric Pressure Cooker


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Deni 5 - qt. Electric Pressure Cooker

Deni 5 - qt. Electric Pressure Cooker
Healthful, flavor - filled foods, 70% FASTER! Deni 5 - qt. Electric Pressure Cooker, BIG BUCKS OFF! Fast, simple, safe and delicious! 5-qt. Electric Pressure Cooker from Deni can help you cut your meal preparation time down to a fraction of its former self! The secret is the pressurized natural steam. It not only reduces cooking time by up to 70%, but also seals in natural food flavors, allowing you to use fewer seasonings or sauces. Healthy, naturally flavorful meals in less time than you ever thought possible! Remember: when you put the pressure on your food, you'll take it off of yourself! Perfect for stews, roasts, vegetables, chili, even whole poultry; Also steams, warms, browns, doubles as a slow cooker; Cool-touch stainless steel body; Fully programmable timer, delay function up to 8 hours; Automatic temperature control shutoff and safety lock; 5-qt. removable nonstick cooking pot; Safety steam-release valve; Includes recipe book; Approx. 12" diam., 12 3/4"h. Weighs 11 lbs., 3 ozs. ETL-listed. A brand new way to better, easier cooking! Get yours while they last! Deni 5-qt. Electric Pressure Cooker

Deni 5 - qt. Electric Pressure Cooker

  • Great for a variety of meals
  • Cool touch, brushed stainless steel
  • Shortens cooking time by up to 70%
  • Pressurized steam cooks healthy meals in less time than conventional cooking methods
  • Fully programmable timer and built in thermostat

Deni 5 - qt. Electric Pressure Cooker

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Deni 5 - qt. Electric Pressure Cooker
*** Product Information and Prices Stored: Nov 25, 2011 00:02:28 ***

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Tuesday, November 22, 2011

Presto Cooking/Canning Rack for Pressure Canner


Presto Cooking/Canning Rack for Pressure Canner


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Presto Cooking/Canning Rack  for Pressure Canner

Presto Cooking/Canning Rack  for Pressure Canner
The cooking rack is used to hold jars off the bottom of the unit while canning. It is also placed in the bottom of the cooker when it is desired to keep food out of the cooking liquid when cooking, i.e. when steaming vegetables.

Presto Cooking/Canning Rack  for Pressure Canner

  • National Presto
  • 85707
  • Pressure Cookers

Presto Cooking/Canning Rack  for Pressure Canner

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Presto Cooking/Canning Rack  for Pressure Canner
*** Product Information and Prices Stored: Nov 23, 2011 12:51:34 ***

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Monday, November 21, 2011

Chicken Noodle Soup - Low Sodium and Full of Flavor

Chicken Noodle Soup - Low Sodium and Full of Flavor

Pressure Cooker

Chicken noodle soup is a favorite for a lot of people. Any time you had a cold, your mom probably gave you soup to help make you feel better. Today it is high is sodium so many people with high blood pressure or other health issues can not eat it.

Low sodium soup can be packed full of flavor. Comparison shopping for cans of soup will make you realize two things. Regular chicken noodle soup has the equivalent of a whole day of sodium. Lower sodium soup still has a significant amount of sodium. The only alternative was to simply not eat any canned soup.

The secret to being able to enjoy chicken noodle soup is to make it yourself. Chicken does not have a lot of sodium in it, vegetables do not have a significant amount of sodium. The liquid base of your soup probably carries an extremely high sodium count if it was produced commercially. The best way to enjoy chicken noodle soup is to make it yourself. The easiest way to do this is to purchase chicken with the bone still in the meat.

Simply cook the chicken by washing it with cold water and placing it in a roasting pan for a couple hours at 225. When the chicken is fully cooked remove from the pan and let cool. While the chicken is cooling set up your slow cooker. Chop up a couple stalks of celery, carrots and onions and put on the bottom of the slow cooker. All the skin and bones from the chicken should be placed onto of the vegetables in the slow cooker. Add cold water to the slow cooker until two inches away from the top. Turn the cooker on low and leave it for eight hours. When eight hours have been completed strain the broth and let cool. The fat will rise to the top and should be skimmed off.

The remaining broth can be poured into plastic containers and frozen until needed. Once frozen run the container under hot water for ten seconds and pop the frozen puck out and place in a freezer bag until needed.

Low sodium chicken noodle soup is easy, take one of your frozen pucks and put it in your slow cooker. Add all the vegetables you want and turn the slow cooker on high for 4 -6 hours. Right before you want to eat your low sodium chicken noodle soup cook the right amount of any kind of whole wheat pasta noodle until almost done. Drain the pasta and add it to your low sodium chicken noodle soup and wait approximately ten minutes and your low sodium chicken noodle soup will be packed with flavor and ready to eat.

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Saturday, November 19, 2011

Kuhn Rikon Duromatic 8-1/2-Quart Stockpot


Kuhn Rikon Duromatic 8-1/2-Quart Stockpot


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Kuhn Rikon Duromatic 8-1/2-Quart Stockpot

Kuhn Rikon Duromatic 8-1/2-Quart Stockpot
Kuhn Rikon has revolutionized pressure cooking by inventing the automatic lid-locking system and the spring-loaded stationary safety valve. The only thing that hasn't changed is the principle by sealing ingredients and liquids in, foods cook in a very short time retaining flavor and vitamins and conserving energy

Kuhn Rikon Duromatic 8-1/2-Quart Stockpot

  • 8-1/2-quart stockpot pressure cooker with stainless-steel steaming plate
  • 18/10 stainless-steel body with aluminum core for quick and even heat distribution
  • Integrated lid-locking system keeps lid secure while cooking
  • Spring-loaded safety valve with visual pressure indicator pin
  • Comes with "Quick Cuisine Cookbook"; hand wash only; 10-year warranty

Kuhn Rikon Duromatic 8-1/2-Quart Stockpot

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Kuhn Rikon Duromatic 8-1/2-Quart Stockpot
*** Product Information and Prices Stored: Nov 20, 2011 03:19:36 ***

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Thursday, November 17, 2011

Pressure Cooker Model - An Explanation For Tsunami, Earth Quakes Etc

Pressure Cooker Model - An Explanation For Tsunami, Earth Quakes Etc

Pressure Cooker

Molecular Hydrology- The incredible journey of water molecules.

Water molecules are like mischievous urchins: hyper active, restless and mercurial. They can grow wings and fly like butterflies into the air or metamorphose into earthworms and burrow into the earth, eating up whatever comes in their way. The movement of these molecules may be invisible as in diffusion or osmosis; or gigantic like water falls and the mighty rivers in the continents or still mightier, like the rivers in the ocean called ocean currents. At present hydrology is restricted to the visible water in the surface of the continent. This is only a small fraction of the water contents of the continents.

Huge quantities of snow and ice are deposited above the snowline of mountains; a small part of this melts and flows through rivers during summer. But the major part of it remains locked up in the valleys in what is known as glacier lakes. Because of the pressure of the snow and ice over the top of the mountains, the lower layer of ice melts and the water molecules are driven into the rock below, dissolving minerals and, through the pores in the rock, the molecules travel down the minute channels which merge into bigger veins and traverse the whole length and breadth of the continents. The channels get broken, occasionally, near the surface of the earth and we get springs. The journey of the water into the Earth continues until the water molecules get heated up into steam. Thereafter, the hot steam may once again travel to the higher strata of the contentment or spread even below the ocean bottom. On account of very high pressure, steam pierces the bottom of the oceans and we have fresh water springs in the oceans, of which we know very little.

I would like to call the study of this invisible water molecules "molecular hydrology". Obviously, this study will have to be conducted by a team of experts in various fields such as geography, geology, geophysics, oceanography, hydrology etc. which may yield surprising results.

The Pressure Cooker Model

A hydrological explanation for Earth Quakes, Volcanoes, Tsunami et al

The bottom of the oceans is subjected to very high pressure of the order of about 1000 atmospheres and millions of years the high pressure drives water molecules which may link up with subterranean water channels criss-crossing the continental rock system. Naturally, this region receives geothermal energy from the interior of the earth, resulting in high pressure steam in all the regions, circling the entire globe, up to the zones where basalt begins to melt.

Whenever and wherever the pressure becomes too high the steam is let off through holes in the bottom of the oceans or in the continental shelf itself. These springs come into contact with the water near zero temperature resulting in two way movement of water; if the water holes are sufficiently large, the possibility of ocean water entering inside the steam zone cannot be ruled out. The instantaneous conversion of water into steam, thereafter, can create havoc in the whole region. The sudden withdrawal of the sea and its massive resurgence during Tsunami can be explained this way.

The molten interior of the earth may be influenced by gravitational forces of the Sun and Moon, much as a balloon filled with water can be stretched, affecting the strain on the crust of the earth (Internal tides? Half of the earth in the region of Pacific Ocean is less in mass than the other half, where the Himalaya mountains greatly adds to the mass of the earth. This results in a slight deviation of the center of gravity of the earth being slightly away from the geometric center. This deviation is further enhanced by the pull of the Sun and the Moon during new Moon days. The Hindus believe that Amavas (New Moon) is inauspicious for all purposes. As children we were given holiday during Amavas days, from the study of Vedas. A computer study of the accidents during the days near Avawas and the rest of the days of the month may confirm this belief. It is generally of observed that earthquakes etc. occur during or near full Moon or new Moon days.

The crust of the earth supporting continents and oceans is resting on a zone of steam very much like the vent weight of a pressure cooker!

Underwater Research Station

This can be designed after the manner of a space craft with strong outer casing whose volume can be increased or decreased at will, say, by operating a sliding dome, so that the craft may by allowed to sink down or go up in water or remain stationary. By providing fin-like flaps to be operated manually, this craft can be balanced. Propellers around the craft can be used to effect side-wise movement.

Future Possibilities

If we are able to bore a well into the sea bottom, it may be possible to get unlimited quantities of steam out of the "pressure cooker", for operating thermal power stations, as they are doing in Iceland.. Steam can also be used as fuel for cooking etc. Treasures in the form of minerals may be fished out of the sea bottom.

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