Pressure cooker and roast

On Wed 20 Jul 2005 06:44:23a, Michael wrote in rec.food.cooking:

Quoted message said:

When I cook a chuck roast, I like it about 15 minutes in a pressure
cooker.

Thing is, even if you put just a little liquid in the cooker, there is
so much moisture in the meat itself that by the time you remove the
cover, it's nearly covered in liquid.

So, doesn't that mean that I'm really boiling the meat?
(which I always heard is not a good thing?).

What if I were to raise the roast a couple of inches on a support and
cook it that way?........would that be preferred?

This happens not just on roast but most meat......especially
chicken.....which ends up in a bath of liquid and grease.

Should meat be lifted in a pressure cooker?

Yes. Use a rack.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <[email hidden]>, "Michael"

Quoted message said:

Should meat be lifted in a pressure cooker?

I use a rack when I'm doing anything with meat (stew chunks) but that's
to keep it from sticking to the bottom. Rack is practically flat.
Fifteen minutes is enough for the roast, whole? Do you put vegetables
in? How long?
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

I'm trying to get that tender pulled beef thing going.

No veggies, just meat.....I put it in a coke marinade all night with a bit
of liquid smoke and thought I'd make a BBQ sauce out of the liquid.

I bought a pretty fatty cut of chuck this time......probably the most
important thing I'm guessing.

A pressure cooker seems the way to go for chuck......I've tried just about
everything else.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "Michael"

Quoted message said:

Should meat be lifted in a pressure cooker?

I use a rack when I'm doing anything with meat (stew chunks) but that's
to keep it from sticking to the bottom. Rack is practically flat.
Fifteen minutes is enough for the roast, whole? Do you put vegetables
in? How long?
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Michael said:

When I cook a chuck roast, I like it about 15 minutes in a pressure cooker.

Thing is, even if you put just a little liquid in the cooker, there is so
much moisture in the meat itself that by the time you remove the cover, it's
nearly covered in liquid.

So, doesn't that mean that I'm really boiling the meat?
(which I always heard is not a good thing?).

What if I were to raise the roast a couple of inches on a support and cook
it that way?........would that be preferred?

This happens not just on roast but most meat......especially
chicken.....which ends up in a bath of liquid and grease.

Should meat be lifted in a pressure cooker?

Lifted, schmifted... it's not possible to make decent pot roast in a
pressure pot-device... temperatures are way, WAY too high.... you
rendered out all the liquids before the meat was cooked... kinda like
toasting marshmallows with an oxy-acetylene torch. Pot roast is NOT a
manufacturing process.

Sheldon

I thought the Pressure cooker was good for tenderizing the meat....that's my
goal.

Actually, I've been using the PC and no other method seems to make the chuck
as tender.

I've slow cooked covered with foil....cooked in a dutch oven and
simmered......even water smoked.

?

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "Michael"

Quoted message said:

Should meat be lifted in a pressure cooker?

I use a rack when I'm doing anything with meat (stew chunks) but that's
to keep it from sticking to the bottom. Rack is practically flat.
Fifteen minutes is enough for the roast, whole? Do you put vegetables
in? How long?
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

-= Exported from BigOven =-

Helen's Pressure Cooker Beef Stew

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
-MM BY HELEN PEAGRAM-
1 lb Stew beef
1/4 c Flour
1/2 c Chopped onion
3 tb Oil
1 t Salt
1 c Tomato juice
1/4 ts Garlic powder
1/8 ts Pepper
1 c Carrots
1 c Potatoes
1/2 ts Salt
1/2 c Celery
1 c Water
1/2 ts Worcestershire sauce

-= Instructions =-
Dredge cut meat in flour and brown in oil. Add onion, tomato juice, salt,
pepper and garlic powder. Stir and pressure cook for 15 minutes. Add
potatoes, carrots, celery, 1/2 tsp salt, worcestershire sauce and water.
Pressure cook 15 minutes. Thicken sauce and serve.
Per Serving (excluding unknown items): 1539 Calories; 164g Fat (93.9%
calories from fat); 3g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 1055mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 32
1/2 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Helen's Pressure Cooker Pot Roast

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
Pot Roast
1/2 c Onion ; chopped
3 tb Oil
1 t Salt
1 c Tomato juice
1/4 ts Garlic powder
1/8 ts Pepper
1/2 ts Salt
1/2 c Celery
1 c Water
1/2 ts Worcestershire sauce

-= Instructions =-
Brown meat in oil. Add onion, tomato juice, salt, pepper and garlic
powder. Stir and pressure cook for 15 minutes per pound. Add 1/2 tsp
salt, worcestershire sauce and water. Pressure cook 15 minutes. Thicken
sauce and serve.

Per Serving (excluding unknown items): 1459 Calories; 164g Fat (98.9%
calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1041mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 32
1/2 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Michael said:

I thought the Pressure cooker was good for tenderizing the meat....that's my
goal.

Actually, I've been using the PC and no other method seems to make the chuck
as tender.

I've slow cooked covered with foil....cooked in a dutch oven and
simmered......even water smoked.

?

You're doing something wrong, darned if I know what... chuck pot roast
is one of my favorite meals... a nice big chunk ('bout five pounds)
takes about three hours barely asimmer, perfect every time. And don't
need any special designer pot for pot roast, stew, or soup... a clean
paint bucket works just fine, so long as it's big.

Truss roast well with butcher's twine. Rub well with seasoning. Brown
evenly all over in oil over medium heat (browned, not burned). Toss in
two onyuns diced, 4-6 cloves garlic minced, two bay leaves, more black
pepper, and water to cover. Bring to boil, turn down heat and simmer
covered one hour. Add two cups each diced carrot and celery. Add 1 lb
rough chopped mushrooms and 1/2 lb barley... add more water if needed.
Bring back to simmer and cook about another hour and a half, add a few
sprigs rough chopped parsley and check for salt. It's done when meat is
fork tender but not falling apart... I like my pot roast sliceable,
with horseradish. Oh, the big pot of beef barley 'shroom soup is a
bonus. Cold sliced pot roast on buttered rye with horseradish,
lettuce, and mato is better than sex with your ex.

Sheldon