What is the minimum temperature setting on your oven?
 

On Oct 28, 2:12*pm, "Nancy Young" > wrote:
> Dan Abel wrote:
> > Not that I really understand what Bryan is trying to do, but I think
> > it's Bryan who might be misunderstanding how things work in an oven.
> > I think it's Bryan who wants to set the oven temperature to the
> > temperature that he wants the pot roast to finally achieve.
>
> I was reminded of someone who told the story about their
> sister making a turkey ... took forever for the bird to reach
> 325. *(laugh) *That had to be some dry turkey.
>
> nancy *

The thing probably disintegrated into dust when she tried to carve it.

What is the minimum temperature setting on your oven?
 

Christine Dabney wrote:
> On Sun, 31 Oct 2010 23:12:26 -0700 (PDT), "
> > wrote:
>
>> On Oct 28, 2:12 pm, "Nancy Young" > wrote:
>>> Dan Abel wrote:
>>>> Not that I really understand what Bryan is trying to do, but I
>>>> think it's Bryan who might be misunderstanding how things work in
>>>> an oven. I think it's Bryan who wants to set the oven temperature
>>>> to the temperature that he wants the pot roast to finally achieve.
>
> Don't laugh or denigrate it..really..
>
> This is actually a cooking technique I read about in one of Paula
> Wolfert's books. She heard about it from Adele Davis... And she
> tried it with a few of her dishes, and it seems it did work well for
> some of the things. I think it was in the Slow Mediterrenean book...

I didn't say anything here.

nancy

What is the minimum temperature setting on your oven?
 

On Oct 29, 5:34*pm, blake murphy > wrote:
> On Thu, 28 Oct 2010 13:30:56 -0400, Nancy Young wrote:
> > Cindy Hamilton wrote:
> >> On Oct 28, 9:48 am, Bryan > wrote:
> >>> On Oct 28, 7:40 am, Cindy Hamilton >
> >>> wrote:
>
> >>>> Shouldn't a pot roast get pretty hot, in order to break down
> >>>> the collagen? I'm thinking 190 is the temp where that
> >>>> happens, but I'm too lazy to look it up.
>
> >>> At 190 it's stringy.
>
> >> Must be a difference in what you and I think of as pot
> >> roast. *To me, it's supposed to be fully cooked,
> >> stringy, and soft. *I usually pull it into portions with
> >> a fork.
>
> > Absolutely. *And there is a certain length of cooking where it's
> > in-between, before the collagen breaks down. *You have to cook
> > it past that point or you're at the overdone roast beef stage.
>
> > I think cooking it at 200 degrees for a certain amount of time
> > is the point where you need to cook something like pot roast.
> > I imagine I learned that on either Good Eats or Test Kitchen.
> > It's not just an arbitrary number someone dreamed up.
>
> >> Nothing "pink" comes to my mind when you say "pot roast".
>
> > Agreed, that's roast beef if it's pink. *
>
> > nancy
>
> i have made pot roast on the stove top many times using a thick cut of beef
> with a definite grain and had it come out tender, yet pink on the inside.
> maybe with the oven is different, because i will have turned the meat
> several times. *the liquid (in this case, mostly beer and pineapple juice)
> is about one-third up the way of the meat and held to a bare simmer.

I imagine it's possible to do that in the oven, too, but it's not what
I think
of as "pot roast". If I want pink meat, I roast it dry.

Different strokes, obviously.

Cindy Hamilton

What is the minimum temperature setting on your oven?
 

In article >,
Christine Dabney > wrote:


> >> Dan Abel wrote:
> >> > Not that I really understand what Bryan is trying to do, but I think
> >> > it's Bryan who might be misunderstanding how things work in an oven.
> >> > I think it's Bryan who wants to set the oven temperature to the
> >> > temperature that he wants the pot roast to finally achieve.
>
> Don't laugh or denigrate it..really..
>
> This is actually a cooking technique I read about in one of Paula
> Wolfert's books. She heard about it from Adele Davis... And she
> tried it with a few of her dishes, and it seems it did work well for
> some of the things. I think it was in the Slow Mediterrenean book...

I'm just throwing out a healthy dose of scepticism. Perhaps I'm being
too careful. I read, over and over again, that storing foods between
40F and 140F for a long period of time is dangerous. You are just
incubating the bad guys:

http://www.fsis.usda.gov/factsheets/...Zone/index.asp

Perhaps Bryan is using a cooking technique that is safe. That wasn't
apparent at the time I wrote the above.

--
Dan Abel
Petaluma, California USA