Don't like at all, Very unhappy with 😢

I bought a sprouting jar a couple years ago with some almost fully germinated non GMO Tom's bean sprouts (the shelf life is still good, luckily) and will be trying this today! Great video, thank you :) Roughly, one sprouted, how long do they remain edible? I'd imagine they're stored in the fridge, thank you!

My order came with black sleeves but no instructions on when to put the sleeves on the jars. I noticed you didn’t include sleeves in your instructions. Maybe i have a new model. I wish I knew what to do with these sleeves! Lol!

If you see foam during rinsing or if they smell funky, throw it out!°

Thank you.

I’m really struggling here. I have a brand new Hawkins Contura. It never seems to whistle, and just immediately leaks water out of the hole that sits under the handle. Yesterday I tried to cook lentils. I put a tiny cup of lentils and a two tiny cups of water. I put the heat up to maximum. The weight was already on the top. Very soon there was loads of bubbling and loads of lentil water comes frothing out of the hole underneath the handle. Then I smell burning. I’m so confused - I put so little water in, how could it froth up so much to leak out? I realise perhaps I was also putting the heat up too high at first. And perhaps shouldn’t have put the weight on at the start…? Any advice would be so helpful , I’m determined not to be defeated by it! (Even though every time I’ve used it it’s been a disaster..) thank you!!

You didn't tell us the results comparison between the older and newer seeds.

Thankyou so much. It was indeed a really helpful video for the first time users 😊

I buy broccoli/ calabrese organic non gmo seeds , not broccoli rab , a different plant , i use a colander and a pan of water , to submerge and remove unsprouted seeds , freeze them and add them to smoothies, and drink instantly , the blending / chewing action , releases the glucoraphanin a precursor to sulforaphane, thanks for the lovely video ....🎉🎉🎉

i cant get it to whistle, the steam is coming out of the gasket but its not whistling

Great video. Thanks 😊for sharing

Really good video 👏 🙌

How long do you leave it turned on? When do you turn it off to let cook?

I've been doing this every day for at least a week and only very few have sprouted. I wonder what's happening.

Perfect!!!! Instructions easy to follow to the point.

You should precise that cooking will keep on going and if its light foods it will overcook .add how to stop the pressure cooking by cooling the pressure cooker under tap water.

Thankkkk youuu, I was actually struggling with this 😅

i have one hawkins pressure cooker steel😊😅🎉❤

When a pressure cooker reaches full pressure, no need for further heat. You can turn the stove off. The cooking will continue.

Does anyone else think she sounds A LOT like Jen Taylor during the voice-over sections?

i have been using another brand pressure cooker for a few years now this is my first experience with a Hawkins ...thanks for explaining that the steam should release three or four times a minute ..at first i thought it was defective because the other brand is a more constant controlled release.... thanks

Great video I've never used one before but this film was so easy to understand and now i love my hawking's pressure cooker thanks for the simple no nonsense tips.😀👍

When the pressure regulator whistles, no further heat is requires. Just turn off the heat and allow it cook until pressure is equalized. Whatever you may be cooking, it's done for sure when pressure is equalized and you can open the lid.

This is the easiest and probably safest way to sprout anything.

Please reply me

what size is the Mason jar. And what is best company to buy seeds from. thanks

You're such a sweetheart with your clients!

Thank you for information bye

I’m having a problem of my broccoli seeds gelling up like chia seeds, they even did this within one hour, and then I’m unable to drain them properly, do you have any solution to this problem?

Doggie has a moustache. Very gentlemanly!

Can you just eat it like that?

Excelent directions, I got a pot long time ago at Singapore now I know how to use it. Greeting from Mexico.

Is it from 18. Century

damn.. super impressed ! haha these cookers are very common in India! Surprisingly she's good at using them !

I like that you conserve water…..great video….i don’t sprout them for so many days….and they have been fine for decades but I will try longer…

Ooooh🤩

How long do they keep after day 6, & can you freeze them?

I have a question with this method, where does the greens get its nutrients from or are these low nutrients foods? My understanding of plants is they take nutrients from the soil.

Succinct great content 😊thanx❤

Great vid! I purchased through your links and have grown my first batch. Question; do you store them in the fridge once they've sprouted? And, about how long are they good for? Thanks.

This might be interesting to some about pressure cookers - From what I heard they appeared in the 1700s in France - I have a lid from a pressure pot that was my grate grate grand mothers- When my grate grate grandfather came here from France in 1805 it was one of the items he packed with him from France - the modern pressure cookers were invented in France in the late 1600s by the 1700s heavy cast iron lids were in common use as for pressuring cast iron pots to lesson cooking time - It was primarily a gadget that the well off used - The lid I have might weigh 75 pounds or so and is around an inch thick cast iron - with a large cast iron handle - My grand father said as a kid in the latte 1800s they laid a piece of leather over a cast iron pot then set the lid sort of into the inner rim of the large cast iron pot and worked it in so it did not leak and blow steam - The weight of the lid and the leather hide sealed the pot rim so it would pressure up - My grand father had measured the temperature wile my grand mother used it in the 1920s and said the pot did not vent steam till about 270°F or so - My dad's mom also used that lid many times a week in larger cast iron pots in the early 1900s - there were 8 children in the family so they also cooked large meals - Pressure cookers are. Not all that new they have been around a long time - I have volumes of books on the maybe 4 or 5 worlds fairs in France from 1850 or so onward, printed in English - there prints of those heavy pressure lids demonstrated on kettles - In the 1870 France worlds far the steam jacket kettles appeared - That's history few know of today -

So what do you do with them once sprouted? Basic favorite recipe?

Half of my carrier was the oil & gas industry its not known by most but production has to do with cooking the oil - the other half of my carrie i owned a commercial cooking service company - I had 5 star resturants that i serviced also prisons with 300 gallon kettles that i serviced and maintained for yrs - As a rule you want to bring a pot up till it vents some steam - then bring the temperature down to were your not venting any steam but the pot is under pressure - when a pot vents steam thats flavor going to the air - you dont want to loose that flavor - Beans, brown rice, and other foods the skins have lectins - if you ever heard of Blew Zones thats were it common for people to live 90 to 120 yrs cancer free and die a natural death - One thing they have in common is a way to soften the lectuns - lectins are sharp like broke glass it a natural means plants use to kill off bugs that eat the seeds up - the lectuns cut the bugs intestine up so they die off befor laying eggs - For us it contrabutes to irritable bow syndrem - in blue zones they boil the brown rice or beans for an hour to soften the lectuns then turn the heat down and let it simmer - With a pressure cooker as long as you let it pressure up for at least 30 minites it will soften the lectins also so the dont damage our intestines and make there way into our blood stream and damage arteries - look up Dr Steve Grundy -

Mary, have you tested the Hawkins Hevibase 5-litre IH50? I aim to do some pickled pork.

Thank you was finding it hard to use my new pressure cooker and this video helped me

My first time growing sprouts and last night I forgot to rinse them, so I only rinsed them once in the morning yesterday. Will they be ok?

I just always set the timer which allows me not to leave the house but go about other things to do which makes it kind of difficult to count whistles or forget also not all pressure cookers do this, some just do a constant hiss. And yes you adjust the time, that’s why I dislike Instant Pot and the preset electric ones because I live in high altitude and I’ve found out stove top gives me more control. Add a little bit of oil when cooking rice, beans or other legumes that froth and that reduces it although doesn’t eliminate it completely. Great video thanks.

Have you ever tried cooking meat in your stovetop pressure cooker? How did it come out?

Where did you find that cool Kenlex tray/kit?

Thank you. I am new to using the pressure cooker and not too sure how to use it, but your video helps a lot.