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Roasting Beef Rump in Crock Pot
I have a rump roast I tried to cook in a cast iron crock pot, around 250
degrees for five hours. I followed a recipe that used vegetables and broth, which were about half way up the height of the roast. First, is this a good method for cooking this type of meat? Second, it came out dry and brittle. Would this be a sign of overcooking? Technically the recipe called for a longer cooking time. -- W |
Roasting Beef Rump in Crock Pot
"W" > wrote in message ... >I have a rump roast I tried to cook in a cast iron crock pot, around 250 > degrees for five hours. I followed a recipe that used vegetables and > broth, which were about half way up the height of the roast. > > First, is this a good method for cooking this type of meat? > > Second, it came out dry and brittle. Would this be a sign of overcooking? > Technically the recipe called for a longer cooking time. I have no clue about degrees of a Crock-Pot. Mine only has settings of high and low and one has a keep warm setting. Generally if you are going to do the veggies in the same pot, you would put those on the bottom, then the roast. You want some broth but not a lot. You don't want to stew the meat. Put on high for an hour and then on low for probably another 6-8 hours. However... Your post is confusing. Did you use a Crock-Pot or a cast iron pot on the stove? They are not the same thing and they don't work the same way. |
Roasting Beef Rump in Crock Pot
On 2/5/2016 10:27 PM, Julie Bove wrote:
> > "W" > wrote in message > ... >> I have a rump roast I tried to cook in a cast iron crock pot, > Poor attempt at trolling. But look who fell for it! LOL Jill > I have no clue about degrees of a Crock-Pot. Mine only has settings of > high and low and one has a keep warm setting. Generally if you are > going to do the veggies in the same pot, you would put those on the > bottom, then the roast. You want some broth but not a lot. You don't > want to stew the meat. Put on high for an hour and then on low for > probably another 6-8 hours. > > However... Your post is confusing. Did you use a Crock-Pot or a cast > iron pot on the stove? They are not the same thing and they don't work > the same way. |
Roasting Beef Rump in Crock Pot
On 2/5/2016 11:55 PM, Sqwertz wrote:
> On Fri, 5 Feb 2016 23:18:12 -0500, jmcquown wrote: > >> On 2/5/2016 10:27 PM, Julie Bove wrote: >>> >>> "W" > wrote in message >>> ... >>>> I have a rump roast I tried to cook in a cast iron crock pot, >>> >> Poor attempt at trolling. But look who fell for it! LOL > > I saw Crock Pot(tm) brand Dutch ovens at BB&B yesterday. But they are > not electric. They are just Dutch ovens. > > http://www.bedbathandbeyond.com/1/1/...oven-grey.html > > As for a rump roast, I would never buy or cook one of those. Unless I > was making beef jerky. > > -sw > No surprise it doesn't have a plug. None of my cast iron comes with a cord. Jill |
Roasting Beef Rump in Crock Pot
On 2/5/2016 10:14 PM, W wrote:
> I have a rump roast I tried to cook in a cast iron crock pot, around 250 > degrees for five hours. I followed a recipe that used vegetables and > broth, which were about half way up the height of the roast. > > First, is this a good method for cooking this type of meat? > > Second, it came out dry and brittle. Would this be a sign of overcooking? > Technically the recipe called for a longer cooking time. > My grandmother always made rump roast and it was tender and very flavorful. I'm luck enough to have her Club Aluminum Ditch oven to continue the tradition. Dry and brittle sounds like overcooking. Salt and pepper the roast. Heat the pot with a little oil on the bottom. Once hot, put the roast in to brown. Leave it in place until it releases on its own. Turn to another side and repeat until all sides are well browned. Remove from the pot/. Add a sliced onion to the pot and cook until the onions are clear. Put the meat on top of them, add enough water to cover about 1/3 of the meat. Lower the heat to barely a simmer, put the lid on. Cook to tender, about 4 hours. You will have plenty of liquid to make gravy. Goes well with mashed potatoes. |
Roasting Beef Rump in Crock Pot
On 2016-02-06 15:45:03 +0000, Ed Pawlowski said:
> Leave it in place until it releases on its own. What does this mean? |
Roasting Beef Rump in Crock Pot
gtr wrote in rec.food.cooking:
> On 2016-02-06 15:45:03 +0000, Ed Pawlowski said: > > > Leave it in place until it releases on its own. > > What does this mean? When it slides around on it's own when you shake the pan. -- |
Roasting Beef Rump in Crock Pot
On 2/6/2016 12:33 PM, gtr wrote:
> On 2016-02-06 15:45:03 +0000, Ed Pawlowski said: > >> Leave it in place until it releases on its own. > > What does this mean? > Meat sticks to the pan when you first put it in. Let is brown and it will lift away easily. |
Roasting Beef Rump in Crock Pot
On Sat, 6 Feb 2016 10:45:03 -0500, Ed Pawlowski > wrote:
>On 2/5/2016 10:14 PM, W wrote: >> I have a rump roast I tried to cook in a cast iron crock pot, around 250 >> degrees for five hours. I followed a recipe that used vegetables and >> broth, which were about half way up the height of the roast. >> >> First, is this a good method for cooking this type of meat? >> >> Second, it came out dry and brittle. Would this be a sign of overcooking? >> Technically the recipe called for a longer cooking time. >> > >My grandmother always made rump roast and it was tender and very >flavorful. I'm luck enough to have her Club Aluminum Dutch oven to >continue the tradition. > >Dry and brittle sounds like overcooking. > >Salt and pepper the roast. Heat the pot with a little oil on the >bottom. Once hot, put the roast in to brown. Leave it in place until >it releases on its own. Turn to another side and repeat until all sides >are well browned. Remove from the pot/. > >Add a sliced onion to the pot and cook until the onions are clear. Put >the meat on top of them, add enough water to cover about 1/3 of the >meat. Lower the heat to barely a simmer, put the lid on. Cook to >tender, about 4 hours. > >You will have plenty of liquid to make gravy. Goes well with mashed >potatoes. Rump roast is bottom round... I much prefer top round. Bottom round has a lot of silver skin and a hunk of gristle running through it. If inexpensive I would buy it, trim away the silver skin and gristle and cut into chunks for stew meat, or grind it for burgers or meat loaf, but mostly the price for bottom round and top round is the same. Club cast aluminum is excellent cookware for braising, should make a great pot roast... for the liquid I use a can of beer and a can of water. Lots of onions are good but I add lots of garlic too. I quarter the onions so they don't dissolve, I still have nicely stewed onions at the end. I usually add potatoes and carrots too, sometimes barley as a thickener. I had a crock pot, tried it several times, ruined too many pot roasts so I gave it away... I much prefer a standard pot on the stove top; I cna taste for reseasoning, I can add ingredients in the order they need time to cook and easily bring it back up to heat, I have absolute control, a slow cooker offers no control, results are a crap shoot. If having a hot dinner ready for when I come home is important I'll stop for Chinese or Italian. |
Roasting Beef Rump in Crock Pot
On 2016-02-06 18:23:10 +0000, Ed Pawlowski said:
> On 2/6/2016 12:33 PM, gtr wrote: >> On 2016-02-06 15:45:03 +0000, Ed Pawlowski said: >> >>> Leave it in place until it releases on its own. >> >> What does this mean? >> > Meat sticks to the pan when you first put it in. Let is brown and it > will lift away easily. Cool. Thanks. |
Roasting Beef Rump in Crock Pot
> On 2/5/2016 10:27 PM, Julie Bove wrote:
> > I have no clue about degrees of a Crock-Pot. Mine only has settings of > > high and low and one has a keep warm setting. Generally if you are > > going to do the veggies in the same pot, you would put those on the > > bottom, then the roast. You want some broth but not a lot. You don't > > want to stew the meat. Put on high for an hour and then on low for > > probably another 6-8 hours. > > > > However... Your post is confusing. Did you use a Crock-Pot or a cast > > iron pot on the stove? They are not the same thing and they don't work > > the same way. My apologies. I cooked the rump in a cast iron dutch oven. Several sources online suggested "low" on a crock pot is around 200 degrees F in an oven using dutch oven and "high" is around 300F. -- W |
Roasting Beef Rump in Crock Pot
"Ed Pawlowski" > wrote in message
... > On 2/5/2016 10:14 PM, W wrote: > > I have a rump roast I tried to cook in a cast iron crock pot, around 250 > > degrees for five hours. I followed a recipe that used vegetables and > > broth, which were about half way up the height of the roast. > > > > First, is this a good method for cooking this type of meat? > > > > Second, it came out dry and brittle. Would this be a sign of overcooking? > > Technically the recipe called for a longer cooking time. > > > > My grandmother always made rump roast and it was tender and very > flavorful. I'm luck enough to have her Club Aluminum Ditch oven to > continue the tradition. > > Dry and brittle sounds like overcooking. > > Salt and pepper the roast. Heat the pot with a little oil on the > bottom. Once hot, put the roast in to brown. Leave it in place until > it releases on its own. Turn to another side and repeat until all sides > are well browned. Remove from the pot/. Could I just sautee the roast to brown it on both sides, keeping it out of the dutch oven until the veggies are cooking as you describe in next step? > Add a sliced onion to the pot and cook until the onions are clear. Put > the meat on top of them, add enough water to cover about 1/3 of the > meat. Lower the heat to barely a simmer, put the lid on. Cook to > tender, about 4 hours. > > You will have plenty of liquid to make gravy. Goes well with mashed > potatoes. -- W |
Roasting Beef Rump in Crock Pot
"W" > wrote in message ... >> On 2/5/2016 10:27 PM, Julie Bove wrote: >> > I have no clue about degrees of a Crock-Pot. Mine only has settings of >> > high and low and one has a keep warm setting. Generally if you are >> > going to do the veggies in the same pot, you would put those on the >> > bottom, then the roast. You want some broth but not a lot. You don't >> > want to stew the meat. Put on high for an hour and then on low for >> > probably another 6-8 hours. >> > >> > However... Your post is confusing. Did you use a Crock-Pot or a cast >> > iron pot on the stove? They are not the same thing and they don't work >> > the same way. > > My apologies. I cooked the rump in a cast iron dutch oven. > > Several sources online suggested "low" on a crock pot is around 200 > degrees > F in an oven using dutch oven and "high" is around 300F. That makes even less sense to me. Crock Pots are electric things. You plug them in. You don't put them in an oven. |
Roasting Beef Rump in Crock Pot
On 2/7/2016 2:25 AM, Julie Bove wrote:
> > "W" > wrote in message > ... >>> On 2/5/2016 10:27 PM, Julie Bove wrote: >>>> I have no clue about degrees of a Crock-Pot. Mine only has >>> settings of >>>> high and low and one has a keep warm setting. Generally if you >>>> are going to do the veggies in the same pot, you would put >>>> those on the bottom, then the roast. You want some broth but >>>> not a lot. You don't want to stew the meat. Put on high for an >>>> hour and then on low for probably another 6-8 hours. >>>> >>>> However... Your post is confusing. Did you use a Crock-Pot or a >>>> cast iron pot on the stove? They are not the same thing and >>>> they don't work the same way. >> My apologies. I cooked the rump in a cast iron dutch oven. >> >> Several sources online suggested "low" on a crock pot is around >> 200 degrees F in an oven using dutch oven and "high" is around >> 300F. > > That makes even less sense to me. Crock Pots are electric things. You > plug them in. You don't put them in an oven. Isn't it rather obvious that oblivious bove is clueless when the word "crock" (with or without the "pot") is used in the context of cooking (?)!. Bless her heart, bove seems to know so little about cooking except to use a can-opener or do bulk mail order (?)! Sky OBFood: Salted prime rib beast (2-ribs) is in fridge awaiting roasting Monday afternoon ;D -- ================================ Kitchen Rule #1 - Use the timer! Kitchen Rule #2 - Cook's choice! ================================ |
Roasting Beef Rump in Crock Pot
On 2/7/2016 12:40 AM, W wrote:
> "Ed Pawlowski" > wrote in message > ... >> On 2/5/2016 10:14 PM, W wrote: >>> I have a rump roast I tried to cook in a cast iron crock pot, around 250 >>> degrees for five hours. I followed a recipe that used vegetables and >>> broth, which were about half way up the height of the roast. >>> >>> First, is this a good method for cooking this type of meat? >>> >>> Second, it came out dry and brittle. Would this be a sign of > overcooking? >>> Technically the recipe called for a longer cooking time. >>> >> >> My grandmother always made rump roast and it was tender and very >> flavorful. I'm luck enough to have her Club Aluminum Ditch oven to >> continue the tradition. >> >> Dry and brittle sounds like overcooking. >> >> Salt and pepper the roast. Heat the pot with a little oil on the >> bottom. Once hot, put the roast in to brown. Leave it in place until >> it releases on its own. Turn to another side and repeat until all sides >> are well browned. Remove from the pot/. > > Could I just sautee the roast to brown it on both sides, keeping it out of > the dutch oven until the veggies are cooking as you describe in next step? > You can. Doing it in the same cast iron pot keeps all the flavors in the pot. Cooking allows for many variations and can all be good. |
Roasting Beef Rump in Crock Pot
"Julie Bove" > wrote in message
... > > "W" > wrote in message > ... > >> On 2/5/2016 10:27 PM, Julie Bove wrote: > >> > I have no clue about degrees of a Crock-Pot. Mine only has settings of > >> > high and low and one has a keep warm setting. Generally if you are > >> > going to do the veggies in the same pot, you would put those on the > >> > bottom, then the roast. You want some broth but not a lot. You don't > >> > want to stew the meat. Put on high for an hour and then on low for > >> > probably another 6-8 hours. > >> > > >> > However... Your post is confusing. Did you use a Crock-Pot or a cast > >> > iron pot on the stove? They are not the same thing and they don't work > >> > the same way. > > > > My apologies. I cooked the rump in a cast iron dutch oven. > > > > Several sources online suggested "low" on a crock pot is around 200 > > degrees > > F in an oven using dutch oven and "high" is around 300F. > > That makes even less sense to me. Crock Pots are electric things. You plug > them in. You don't put them in an oven. Yes, Julie, Crock Pots are electric. When you plug them in and set them to "Low" they develop an internal temperature around 200F. When you set them to "High" they develop an internal temperature around 300F. I was trying to find an equivalent setting for a dutch oven placed in an electric oven. -- W |
Roasting Beef Rump in Crock Pot
W wrote in rec.food.cooking:
> > On 2/5/2016 10:27 PM, Julie Bove wrote: > > > I have no clue about degrees of a Crock-Pot. Mine only has > > > settings of high and low and one has a keep warm setting. > > > Generally if you are going to do the veggies in the same pot, you > > > would put those on the bottom, then the roast. You want some > > > broth but not a lot. You don't want to stew the meat. Put on > > > high for an hour and then on low for probably another 6-8 hours. > > > > > > However... Your post is confusing. Did you use a Crock-Pot or a > > > cast iron pot on the stove? They are not the same thing and they > > > don't work the same way. > > My apologies. I cooked the rump in a cast iron dutch oven. > > Several sources online suggested "low" on a crock pot is around 200 > degrees F in an oven using dutch oven and "high" is around 300F. This is a classic case where across the pond doesnt mean the same. I suspect you used a American crockpot recipe on a european 'in the oven' device. Thats whre it went all wrong. -- |
Roasting Beef Rump in Crock Pot
Sky wrote in rec.food.cooking:
> On 2/7/2016 2:25 AM, Julie Bove wrote: > > > >"W" > wrote in message > > ... > > > > On 2/5/2016 10:27 PM, Julie Bove wrote: > > > > > I have no clue about degrees of a Crock-Pot. Mine only has > > > > settings of > > > > > high and low and one has a keep warm setting. Generally if you > > > > > are going to do the veggies in the same pot, you would put > > > > > those on the bottom, then the roast. You want some broth but > > > > > not a lot. You don't want to stew the meat. Put on high for an > > > > > hour and then on low for probably another 6-8 hours. > > > > > > > > > > However... Your post is confusing. Did you use a Crock-Pot or > > > > > a cast iron pot on the stove? They are not the same thing and > > > > > they don't work the same way. > > > My apologies. I cooked the rump in a cast iron dutch oven. > > > > > > Several sources online suggested "low" on a crock pot is around > > > 200 degrees F in an oven using dutch oven and "high" is around > > > 300F. > > > > That makes even less sense to me. Crock Pots are electric things. > > You plug them in. You don't put them in an oven. > > > Isn't it rather obvious that oblivious bove is clueless when the word > "crock" (with or without the "pot") is used in the context of cooking > (?)!. Bless her heart, bove seems to know so little about cooking > except to use a can-opener or do bulk mail order (?)! > > Sky > > OBFood: Salted prime rib beast (2-ribs) is in fridge awaiting > roasting Monday afternoon ;D Sky, Julie was right in American usage. The other person used 'crockpot' then later 'dutch oven', neither of which translate right. -- |
Roasting Beef Rump in Crock Pot
W wrote in rec.food.cooking:
> "Ed Pawlowski" > wrote in message > ... > > On 2/5/2016 10:14 PM, W wrote: > > > I have a rump roast I tried to cook in a cast iron crock pot, > > > around 250 degrees for five hours. I followed a recipe that > > > used vegetables and broth, which were about half way up the > > > height of the roast. > > > > > > First, is this a good method for cooking this type of meat? > > > > > > Second, it came out dry and brittle. Would this be a sign of > overcooking? > > > Technically the recipe called for a longer cooking time. > > > > > > > My grandmother always made rump roast and it was tender and very > > flavorful. I'm luck enough to have her Club Aluminum Ditch oven to > > continue the tradition. > > > > Dry and brittle sounds like overcooking. > > > > Salt and pepper the roast. Heat the pot with a little oil on the > > bottom. Once hot, put the roast in to brown. Leave it in place > > until it releases on its own. Turn to another side and repeat > > until all sides are well browned. Remove from the pot/. > > Could I just sautee the roast to brown it on both sides, keeping it > out of the dutch oven until the veggies are cooking as you describe > in next step? > > > > Add a sliced onion to the pot and cook until the onions are clear. > > Put the meat on top of them, add enough water to cover about 1/3 of > > the meat. Lower the heat to barely a simmer, put the lid on. Cook > > to tender, about 4 hours. > > > > You will have plenty of liquid to make gravy. Goes well with mashed > > potatoes. Hi W, the problem seems you have a 'put it in the oven' type off cookware but are trying a sealed separate ceramic crock recipe that leaches no water out. Please describle what YOU mean by a 'dutch oven' as the name can be very different over here. For example, some are in the oven, come are on the stove top, and come are on the counter with a 4 inch lip and a top. A crockpot/slowcooker is radically different in looks and how it cooks. -- |
Roasting Beef Rump in Crock Pot
On Sunday, February 7, 2016 at 11:22:27 AM UTC-10, W wrote:
> "Julie Bove" > wrote in message > ... > > > > "W" > wrote in message > > ... > > >> On 2/5/2016 10:27 PM, Julie Bove wrote: > > >> > I have no clue about degrees of a Crock-Pot. Mine only has settings > of > > >> > high and low and one has a keep warm setting. Generally if you are > > >> > going to do the veggies in the same pot, you would put those on the > > >> > bottom, then the roast. You want some broth but not a lot. You > don't > > >> > want to stew the meat. Put on high for an hour and then on low for > > >> > probably another 6-8 hours. > > >> > > > >> > However... Your post is confusing. Did you use a Crock-Pot or a > cast > > >> > iron pot on the stove? They are not the same thing and they don't > work > > >> > the same way. > > > > > > My apologies. I cooked the rump in a cast iron dutch oven. > > > > > > Several sources online suggested "low" on a crock pot is around 200 > > > degrees > > > F in an oven using dutch oven and "high" is around 300F. > > > > That makes even less sense to me. Crock Pots are electric things. You > plug > > them in. You don't put them in an oven. > > Yes, Julie, Crock Pots are electric. When you plug them in and set them to > "Low" they develop an internal temperature around 200F. When you set them > to "High" they develop an internal temperature around 300F. > > I was trying to find an equivalent setting for a dutch oven placed in an > electric oven. > > -- > W I've cooked stuff in the dutch oven - just turn the stove on to 250 to 300, put the pot in and go to work or go to bed. When you get back to it it's all done! It's almost magical. :) I'm cooking some beans in my slow cooker. The beans have been cooking since yesterday and I put in some Filipino and some Italian sausages in the pot a couple of hours ago. I'll let it go for a few more hours. I've cooked several batches of beans in the slow cooker. My next batch is going to be on the stovetop - cooking the beans for so long is getting to be a real drag. "Slow cooker" is the more modern term. "Crockpot" brings to my mind 70's cooking and has fallen out of favor with people that sell crockpots. :) |
Roasting Beef Rump in Crock Pot
"cshenk" > wrote in message
... > W wrote in rec.food.cooking: > > > "Ed Pawlowski" > wrote in message > > ... > > > On 2/5/2016 10:14 PM, W wrote: > > > > I have a rump roast I tried to cook in a cast iron crock pot, > > > > around 250 degrees for five hours. I followed a recipe that > > > > used vegetables and broth, which were about half way up the > > > > height of the roast. > > > > > > > > First, is this a good method for cooking this type of meat? > > > > > > > > Second, it came out dry and brittle. Would this be a sign of > > overcooking? > > > > Technically the recipe called for a longer cooking time. > > > > > > > > > > My grandmother always made rump roast and it was tender and very > > > flavorful. I'm luck enough to have her Club Aluminum Ditch oven to > > > continue the tradition. > > > > > > Dry and brittle sounds like overcooking. > > > > > > Salt and pepper the roast. Heat the pot with a little oil on the > > > bottom. Once hot, put the roast in to brown. Leave it in place > > > until it releases on its own. Turn to another side and repeat > > > until all sides are well browned. Remove from the pot/. > > > > Could I just sautee the roast to brown it on both sides, keeping it > > out of the dutch oven until the veggies are cooking as you describe > > in next step? > > > > > > > Add a sliced onion to the pot and cook until the onions are clear. > > > Put the meat on top of them, add enough water to cover about 1/3 of > > > the meat. Lower the heat to barely a simmer, put the lid on. Cook > > > to tender, about 4 hours. > > > > > > You will have plenty of liquid to make gravy. Goes well with mashed > > > potatoes. > > Hi W, the problem seems you have a 'put it in the oven' type off > cookware but are trying a sealed separate ceramic crock recipe that > leaches no water out. > > Please describle what YOU mean by a 'dutch oven' as the name can be > very different over here. For example, some are in the oven, come are > on the stove top, and come are on the counter with a 4 inch lip and a > top. > > A crockpot/slowcooker is radically different in looks and how it cooks. I cooked the roast in this dutch oven: http://www.amazon.com/gp/product/B009HBK1E8 A cast iron dutch oven brought to the right temperature should produce very similar results to an electric crock pot. -- W |
Roasting Beef Rump in Crock Pot
W wrote in rec.food.cooking:
> "cshenk" > wrote in message > ... > > W wrote in rec.food.cooking: > > > > > "Ed Pawlowski" > wrote in message > > > ... > > > > On 2/5/2016 10:14 PM, W wrote: > > > > > I have a rump roast I tried to cook in a cast iron crock pot, > > > > > around 250 degrees for five hours. I followed a recipe that > > > > > used vegetables and broth, which were about half way up the > > > > > height of the roast. > > > > > > > > > > First, is this a good method for cooking this type of meat? > > > > > > > > > > Second, it came out dry and brittle. Would this be a sign of > > > overcooking? > > > > > Technically the recipe called for a longer cooking time. > > > > > > > > > > > > > My grandmother always made rump roast and it was tender and very > > > > flavorful. I'm luck enough to have her Club Aluminum Ditch > > > > oven to continue the tradition. > > > > > > > > Dry and brittle sounds like overcooking. > > > > > > > > Salt and pepper the roast. Heat the pot with a little oil on > > > > the bottom. Once hot, put the roast in to brown. Leave it in > > > > place until it releases on its own. Turn to another side and > > > > repeat until all sides are well browned. Remove from the pot/. > > > > > > Could I just sautee the roast to brown it on both sides, keeping > > > it out of the dutch oven until the veggies are cooking as you > > > describe in next step? > > > > > > > > > > Add a sliced onion to the pot and cook until the onions are > > > > clear. Put the meat on top of them, add enough water to cover > > > > about 1/3 of the meat. Lower the heat to barely a simmer, put > > > > the lid on. Cook to tender, about 4 hours. > > > > > > > > You will have plenty of liquid to make gravy. Goes well with > > > > mashed potatoes. > > > > Hi W, the problem seems you have a 'put it in the oven' type off > > cookware but are trying a sealed separate ceramic crock recipe that > > leaches no water out. > > > > Please describle what YOU mean by a 'dutch oven' as the name can be > > very different over here. For example, some are in the oven, come > > are on the stove top, and come are on the counter with a 4 inch lip > > and a top. > > > > A crockpot/slowcooker is radically different in looks and how it > > cooks. > > I cooked the roast in this dutch oven: > http://www.amazon.com/gp/product/B009HBK1E8 > > A cast iron dutch oven brought to the right temperature should > produce very similar results to an electric crock pot. Umm, I'd say you found it doesnt work the same. -- |
Roasting Beef Rump in Crock Pot
"W" > wrote in message ... > "Julie Bove" > wrote in message > ... >> >> "W" > wrote in message >> ... >> >> On 2/5/2016 10:27 PM, Julie Bove wrote: >> >> > I have no clue about degrees of a Crock-Pot. Mine only has settings > of >> >> > high and low and one has a keep warm setting. Generally if you are >> >> > going to do the veggies in the same pot, you would put those on the >> >> > bottom, then the roast. You want some broth but not a lot. You > don't >> >> > want to stew the meat. Put on high for an hour and then on low for >> >> > probably another 6-8 hours. >> >> > >> >> > However... Your post is confusing. Did you use a Crock-Pot or a > cast >> >> > iron pot on the stove? They are not the same thing and they don't > work >> >> > the same way. >> > >> > My apologies. I cooked the rump in a cast iron dutch oven. >> > >> > Several sources online suggested "low" on a crock pot is around 200 >> > degrees >> > F in an oven using dutch oven and "high" is around 300F. >> >> That makes even less sense to me. Crock Pots are electric things. You > plug >> them in. You don't put them in an oven. > > Yes, Julie, Crock Pots are electric. When you plug them in and set them > to > "Low" they develop an internal temperature around 200F. When you set > them > to "High" they develop an internal temperature around 300F. > > I was trying to find an equivalent setting for a dutch oven placed in an > electric oven. Yeah but they are two entirely different things and it just won't work that way. That's why it didn't work for you. |
Roasting Beef Rump in Crock Pot
"cshenk" > wrote in message ... > Sky wrote in rec.food.cooking: > >> On 2/7/2016 2:25 AM, Julie Bove wrote: >> > >> >"W" > wrote in message >> > ... >> > > > On 2/5/2016 10:27 PM, Julie Bove wrote: >> > > > > I have no clue about degrees of a Crock-Pot. Mine only has >> > > > settings of >> > > > > high and low and one has a keep warm setting. Generally if you >> > > > > are going to do the veggies in the same pot, you would put >> > > > > those on the bottom, then the roast. You want some broth but >> > > > > not a lot. You don't want to stew the meat. Put on high for an >> > > > > hour and then on low for probably another 6-8 hours. >> > > > > >> > > > > However... Your post is confusing. Did you use a Crock-Pot or >> > > > > a cast iron pot on the stove? They are not the same thing and >> > > > > they don't work the same way. >> > > My apologies. I cooked the rump in a cast iron dutch oven. >> > > >> > > Several sources online suggested "low" on a crock pot is around >> > > 200 degrees F in an oven using dutch oven and "high" is around >> > > 300F. >> > >> > That makes even less sense to me. Crock Pots are electric things. >> > You plug them in. You don't put them in an oven. >> >> >> Isn't it rather obvious that oblivious bove is clueless when the word >> "crock" (with or without the "pot") is used in the context of cooking >> (?)!. Bless her heart, bove seems to know so little about cooking >> except to use a can-opener or do bulk mail order (?)! >> >> Sky >> >> OBFood: Salted prime rib beast (2-ribs) is in fridge awaiting >> roasting Monday afternoon ;D > > Sky, Julie was right in American usage. The other person used > 'crockpot' then later 'dutch oven', neither of which translate right. And the OP now admitted that he or she was trying to convert a recipe for a Crock-Pot to an oven. This person should have looked for a slow cooked oven recipe. Clearly what they did, didn't work. The heat of an oven does not work the same way that the heat of a Crock-Pot does. Sky just likes to take potshots at me. Not sure why. She used to be nice. |
Roasting Beef Rump in Crock Pot
"cshenk" > wrote in message ... >W wrote in rec.food.cooking: > >> "Ed Pawlowski" > wrote in message >> ... >> > On 2/5/2016 10:14 PM, W wrote: >> > > I have a rump roast I tried to cook in a cast iron crock pot, >> > > around 250 degrees for five hours. I followed a recipe that >> > > used vegetables and broth, which were about half way up the >> > > height of the roast. >> > > >> > > First, is this a good method for cooking this type of meat? >> > > >> > > Second, it came out dry and brittle. Would this be a sign of >> overcooking? >> > > Technically the recipe called for a longer cooking time. >> > > >> > >> > My grandmother always made rump roast and it was tender and very >> > flavorful. I'm luck enough to have her Club Aluminum Ditch oven to >> > continue the tradition. >> > >> > Dry and brittle sounds like overcooking. >> > >> > Salt and pepper the roast. Heat the pot with a little oil on the >> > bottom. Once hot, put the roast in to brown. Leave it in place >> > until it releases on its own. Turn to another side and repeat >> > until all sides are well browned. Remove from the pot/. >> >> Could I just sautee the roast to brown it on both sides, keeping it >> out of the dutch oven until the veggies are cooking as you describe >> in next step? >> >> >> > Add a sliced onion to the pot and cook until the onions are clear. >> > Put the meat on top of them, add enough water to cover about 1/3 of >> > the meat. Lower the heat to barely a simmer, put the lid on. Cook >> > to tender, about 4 hours. >> > >> > You will have plenty of liquid to make gravy. Goes well with mashed >> > potatoes. > > Hi W, the problem seems you have a 'put it in the oven' type off > cookware but are trying a sealed separate ceramic crock recipe that > leaches no water out. > > Please describle what YOU mean by a 'dutch oven' as the name can be > very different over here. For example, some are in the oven, come are > on the stove top, and come are on the counter with a 4 inch lip and a > top. > > A crockpot/slowcooker is radically different in looks and how it cooks. Yep. |
Roasting Beef Rump in Crock Pot
"W" > wrote in message ... > "cshenk" > wrote in message > ... >> W wrote in rec.food.cooking: >> >> > "Ed Pawlowski" > wrote in message >> > ... >> > > On 2/5/2016 10:14 PM, W wrote: >> > > > I have a rump roast I tried to cook in a cast iron crock pot, >> > > > around 250 degrees for five hours. I followed a recipe that >> > > > used vegetables and broth, which were about half way up the >> > > > height of the roast. >> > > > >> > > > First, is this a good method for cooking this type of meat? >> > > > >> > > > Second, it came out dry and brittle. Would this be a sign of >> > overcooking? >> > > > Technically the recipe called for a longer cooking time. >> > > > >> > > >> > > My grandmother always made rump roast and it was tender and very >> > > flavorful. I'm luck enough to have her Club Aluminum Ditch oven to >> > > continue the tradition. >> > > >> > > Dry and brittle sounds like overcooking. >> > > >> > > Salt and pepper the roast. Heat the pot with a little oil on the >> > > bottom. Once hot, put the roast in to brown. Leave it in place >> > > until it releases on its own. Turn to another side and repeat >> > > until all sides are well browned. Remove from the pot/. >> > >> > Could I just sautee the roast to brown it on both sides, keeping it >> > out of the dutch oven until the veggies are cooking as you describe >> > in next step? >> > >> > >> > > Add a sliced onion to the pot and cook until the onions are clear. >> > > Put the meat on top of them, add enough water to cover about 1/3 of >> > > the meat. Lower the heat to barely a simmer, put the lid on. Cook >> > > to tender, about 4 hours. >> > > >> > > You will have plenty of liquid to make gravy. Goes well with mashed >> > > potatoes. >> >> Hi W, the problem seems you have a 'put it in the oven' type off >> cookware but are trying a sealed separate ceramic crock recipe that >> leaches no water out. >> >> Please describle what YOU mean by a 'dutch oven' as the name can be >> very different over here. For example, some are in the oven, come are >> on the stove top, and come are on the counter with a 4 inch lip and a >> top. >> >> A crockpot/slowcooker is radically different in looks and how it cooks. > > I cooked the roast in this dutch oven: > http://www.amazon.com/gp/product/B009HBK1E8 > > A cast iron dutch oven brought to the right temperature should produce > very > similar results to an electric crock pot. Why in the world would you say that? Crock Pots cook differently. You can't just take an oven recipe and do it just like that in a Crock Pot. You'll wind up with a failure and/or a mess. You have to use much less liquid in a Crock Pot because it doesn't cook off. |
Roasting Beef Rump in Crock Pot
On 2/8/2016 5:50 AM, Julie Bove wrote:
> >> I cooked the roast in this dutch oven: >> http://www.amazon.com/gp/product/B009HBK1E8 >> >> A cast iron dutch oven brought to the right temperature should produce >> very >> similar results to an electric crock pot. > > Why in the world would you say that? Crock Pots cook differently. You > can't just take an oven recipe and do it just like that in a Crock Pot. > You'll wind up with a failure and/or a mess. You have to use much less > liquid in a Crock Pot because it doesn't cook off. Where does the liquid go in the Dutch Oven? We use ours on the stovetop with a very low flame. No liquid is lost unless you open the top. I know some crockpot recipes are designed to cook all day and a DO may be a bit hotter, but a crockpot on high is very similar. |
Roasting Beef Rump in Crock Pot
"Ed Pawlowski" > wrote in message ... > On 2/8/2016 5:50 AM, Julie Bove wrote: >> > >>> I cooked the roast in this dutch oven: >>> http://www.amazon.com/gp/product/B009HBK1E8 >>> >>> A cast iron dutch oven brought to the right temperature should produce >>> very >>> similar results to an electric crock pot. >> >> Why in the world would you say that? Crock Pots cook differently. You >> can't just take an oven recipe and do it just like that in a Crock Pot. >> You'll wind up with a failure and/or a mess. You have to use much less >> liquid in a Crock Pot because it doesn't cook off. > > Where does the liquid go in the Dutch Oven? We use ours on the stovetop > with a very low flame. No liquid is lost unless you open the top. Mine doesn't have a super tight fitting lid so if I use it for a long time, I do have to check and make sure there is still liquid in there, if I want liquid in there. He used his in the oven. I can't speak for that as I never did that. > > I know some crockpot recipes are designed to cook all day and a DO may be > a bit hotter, but a crockpot on high is very similar. I never use mine on high all day. Perhaps for a hour then I turn it down to low. |
Roasting Beef Rump in Crock Pot
Sqwertz wrote in rec.food.cooking:
> On Mon, 8 Feb 2016 02:48:03 -0800, Julie Bove wrote: > > > And the OP now admitted that he or she was trying to convert a > > recipe for a Crock-Pot to an oven. This person should have looked > > for a slow cooked oven recipe. Clearly what they did, didn't work. > > The heat of an oven does not work the same way that the heat of a > > Crock-Pot does. > > The two methods DO work exactly the same - a crock pot in it's own > electric cradle, or a covered Dutch oven in an oven. The oven > probably just need to be set at 250F whereas the Crockpot works at > around 210-220F or so. > > Both methods surround the cooking vessel with heat and transfer that > heat to the contents. > > -sw Indications are the lid of the dutch oven was not a water seal of the crockpot. -- |
Roasting Beef Rump in Crock Pot
"Sqwertz" > wrote in message ... > On Tue, 09 Feb 2016 16:59:26 -0600, cshenk wrote: > >> Sqwertz wrote in rec.food.cooking: >> >>> On Mon, 8 Feb 2016 02:48:03 -0800, Julie Bove wrote: >>> >>>> And the OP now admitted that he or she was trying to convert a >>>> recipe for a Crock-Pot to an oven. This person should have looked >>>> for a slow cooked oven recipe. Clearly what they did, didn't work. >>>> The heat of an oven does not work the same way that the heat of a >>>> Crock-Pot does. >>> >>> The two methods DO work exactly the same - a crock pot in it's own >>> electric cradle, or a covered Dutch oven in an oven. The oven >>> probably just need to be set at 250F whereas the Crockpot works at >>> around 210-220F or so. >>> >>> Both methods surround the cooking vessel with heat and transfer that >>> heat to the contents. >> >> Indications are the lid of the dutch oven was not a water seal of the >> crockpot. > > Eh? > > As steam builds up inside both vessels the pressure will force the > steam out. I've never cooked an a crock pot and not been able to > smell what's cooking. But you have to admit that this method uses less liquid than stove top or oven. |
Roasting Beef Rump in Crock Pot
Julie Bove wrote:
> > "Sqwertz" > wrote in message > ... > > On Tue, 09 Feb 2016 16:59:26 -0600, cshenk wrote: > > > >> Sqwertz wrote in rec.food.cooking: > >> > >>> On Mon, 8 Feb 2016 02:48:03 -0800, Julie Bove wrote: > >>> > >>>> And the OP now admitted that he or she was trying to convert a > >>>> recipe for a Crock-Pot to an oven. This person should have looked > >>>> for a slow cooked oven recipe. Clearly what they did, didn't work. > >>>> The heat of an oven does not work the same way that the heat of a > >>>> Crock-Pot does. > >>> > >>> The two methods DO work exactly the same - a crock pot in it's own > >>> electric cradle, or a covered Dutch oven in an oven. The oven > >>> probably just need to be set at 250F whereas the Crockpot works at > >>> around 210-220F or so. > >>> > >>> Both methods surround the cooking vessel with heat and transfer that > >>> heat to the contents. > >> > >> Indications are the lid of the dutch oven was not a water seal of the > >> crockpot. > > > > Eh? > > > > As steam builds up inside both vessels the pressure will force the > > steam out. I've never cooked an a crock pot and not been able to > > smell what's cooking. > > But you have to admit that this method uses less liquid than stove top or > oven. I've lately been making small batches of chicken broth/stock in the crockpot. I put on low and let it go for about 12 hours or a bit more. I've never noticed any water loss. I checked the "low" temperature last time I made some...it was 197F. |
Roasting Beef Rump in Crock Pot
On Wed, 10 Feb 2016 03:24:37 -0800, "Julie Bove"
> wrote: > >"Sqwertz" > wrote in message ... >> On Tue, 09 Feb 2016 16:59:26 -0600, cshenk wrote: >> >>> Sqwertz wrote in rec.food.cooking: >>> >>>> On Mon, 8 Feb 2016 02:48:03 -0800, Julie Bove wrote: >>>> >>>>> And the OP now admitted that he or she was trying to convert a >>>>> recipe for a Crock-Pot to an oven. This person should have looked >>>>> for a slow cooked oven recipe. Clearly what they did, didn't work. >>>>> The heat of an oven does not work the same way that the heat of a >>>>> Crock-Pot does. >>>> >>>> The two methods DO work exactly the same - a crock pot in it's own >>>> electric cradle, or a covered Dutch oven in an oven. The oven >>>> probably just need to be set at 250F whereas the Crockpot works at >>>> around 210-220F or so. >>>> >>>> Both methods surround the cooking vessel with heat and transfer that >>>> heat to the contents. >>> >>> Indications are the lid of the dutch oven was not a water seal of the >>> crockpot. >> >> Eh? >> >> As steam builds up inside both vessels the pressure will force the >> steam out. I've never cooked an a crock pot and not been able to >> smell what's cooking. > >But you have to admit that this method uses less liquid than stove top or >oven. How much liquid escapes is entirely dependant on the integrity of the lid and the temperature at which cooking takes place. I braise low and slow on the stove top all the time and lose so little water it's unnoticeable... with quality cookware water vapor condenses on the lid and drips back into the pot.... today I've been braising shoulder pork chops in tomato sauce for over four hours so far and will continue until dinner time. So far I've taken a quick peek twice and no discernable water has been lost from 8 chops and four large cans of crushed tomatoes... towards the end I'll probably tip the lid some to purposely reduce the sauce some... at that time I'll pick out the bones. Then all I'll need to do is put up the ****ghetti and freeze most of the sauce. |
Roasting Beef Rump in Crock Pot
On Friday, February 5, 2016 at 5:14:25 PM UTC-10, W wrote:
> I have a rump roast I tried to cook in a cast iron crock pot, around 250 > degrees for five hours. I followed a recipe that used vegetables and > broth, which were about half way up the height of the roast. > > First, is this a good method for cooking this type of meat? > > Second, it came out dry and brittle. Would this be a sign of overcooking? > Technically the recipe called for a longer cooking time. > > -- > W The first thing you should do is verify that the oven is maintaining the correct temperature. If the temperature is correct, use a lower oven setting. If you're losing too much water, try laying a single sheet of aluminum foil over the top of the pot and place the lid on the foil. You should also consider using more liquid. |
Roasting Beef Rump in Crock Pot
On Saturday, February 6, 2016 at 5:45:02 AM UTC-10, Ed Pawlowski wrote:
> On 2/5/2016 10:14 PM, W wrote: > > I have a rump roast I tried to cook in a cast iron crock pot, around 250 > > degrees for five hours. I followed a recipe that used vegetables and > > broth, which were about half way up the height of the roast. > > > > First, is this a good method for cooking this type of meat? > > > > Second, it came out dry and brittle. Would this be a sign of overcooking? > > Technically the recipe called for a longer cooking time. > > > > My grandmother always made rump roast and it was tender and very > flavorful. I'm luck enough to have her Club Aluminum Ditch oven to > continue the tradition. > > Dry and brittle sounds like overcooking. > > Salt and pepper the roast. Heat the pot with a little oil on the > bottom. Once hot, put the roast in to brown. Leave it in place until > it releases on its own. Turn to another side and repeat until all sides > are well browned. Remove from the pot/. > > Add a sliced onion to the pot and cook until the onions are clear. Put > the meat on top of them, add enough water to cover about 1/3 of the > meat. Lower the heat to barely a simmer, put the lid on. Cook to > tender, about 4 hours. > > You will have plenty of liquid to make gravy. Goes well with mashed > potatoes. I have my parent's old-timey cast aluminum Dutch oven - a nice oval one. I was going to dump it because I can't use it on an induction range but then I realized I could use it in the oven. I'm glad I figured that one out in time. :) |
Roasting Beef Rump in Crock Pot
On Wed, 10 Feb 2016 08:01:48 -0500, Gary > wrote:
>Julie Bove wrote: >> >> "Sqwertz" > wrote in message >> ... >> > On Tue, 09 Feb 2016 16:59:26 -0600, cshenk wrote: >> > >> >> Sqwertz wrote in rec.food.cooking: >> >> >> >>> On Mon, 8 Feb 2016 02:48:03 -0800, Julie Bove wrote: >> >>> >> >>>> And the OP now admitted that he or she was trying to convert a >> >>>> recipe for a Crock-Pot to an oven. This person should have looked >> >>>> for a slow cooked oven recipe. Clearly what they did, didn't work. >> >>>> The heat of an oven does not work the same way that the heat of a >> >>>> Crock-Pot does. >> >>> >> >>> The two methods DO work exactly the same - a crock pot in it's own >> >>> electric cradle, or a covered Dutch oven in an oven. The oven >> >>> probably just need to be set at 250F whereas the Crockpot works at >> >>> around 210-220F or so. >> >>> >> >>> Both methods surround the cooking vessel with heat and transfer that >> >>> heat to the contents. >> >> >> >> Indications are the lid of the dutch oven was not a water seal of the >> >> crockpot. >> > >> > Eh? >> > >> > As steam builds up inside both vessels the pressure will force the >> > steam out. I've never cooked an a crock pot and not been able to >> > smell what's cooking. >> >> But you have to admit that this method uses less liquid than stove top or >> oven. > >I've lately been making small batches of chicken broth/stock in the >crockpot. I put on low and let it go for about 12 hours or a bit more. >I've never noticed any water loss. I checked the "low" temperature >last time I made some...it was 197F. I do the same on the stovetop... and I can reduce my cooking temperature further by simmering a greater volume. If the lowest setting on your stovetop is a bit too high use a flame tamer, or slide the pot slightly off the heat. I see absolutely no benefit to cooking with a crockpot (I don't consider crockpots cooking anymore than paint-by-numbers is art), but there are several liabilities... a major flaw of a crockpot is that if the lid is lifted to add another ingredient or to reseason or just to stir it takes too long to come back to temperature. Also crockpots do not heat evenly, the outer edges of the crock concentrate the heat and the center of whatever is cooking is significantly cooler... the food at the outter edges tends to over cook while the food at the center/core is often under cooked or remains raw... I found this especially true with pot roasts... crockpots can manage stew meat passably okay but not pot roasts. Naturally those who love their crockpots also love their TIAD. |
Roasting Beef Rump in Crock Pot
"Gary" > wrote in message ... > Julie Bove wrote: >> >> "Sqwertz" > wrote in message >> ... >> > On Tue, 09 Feb 2016 16:59:26 -0600, cshenk wrote: >> > >> >> Sqwertz wrote in rec.food.cooking: >> >> >> >>> On Mon, 8 Feb 2016 02:48:03 -0800, Julie Bove wrote: >> >>> >> >>>> And the OP now admitted that he or she was trying to convert a >> >>>> recipe for a Crock-Pot to an oven. This person should have looked >> >>>> for a slow cooked oven recipe. Clearly what they did, didn't work. >> >>>> The heat of an oven does not work the same way that the heat of a >> >>>> Crock-Pot does. >> >>> >> >>> The two methods DO work exactly the same - a crock pot in it's own >> >>> electric cradle, or a covered Dutch oven in an oven. The oven >> >>> probably just need to be set at 250F whereas the Crockpot works at >> >>> around 210-220F or so. >> >>> >> >>> Both methods surround the cooking vessel with heat and transfer that >> >>> heat to the contents. >> >> >> >> Indications are the lid of the dutch oven was not a water seal of the >> >> crockpot. >> > >> > Eh? >> > >> > As steam builds up inside both vessels the pressure will force the >> > steam out. I've never cooked an a crock pot and not been able to >> > smell what's cooking. >> >> But you have to admit that this method uses less liquid than stove top or >> oven. > > I've lately been making small batches of chicken broth/stock in the > crockpot. I put on low and let it go for about 12 hours or a bit more. > I've never noticed any water loss. I checked the "low" temperature > last time I made some...it was 197F. Right. Which is why when you cook something like meat, you have to add little to no liquid to it. |
Roasting Beef Rump in Crock Pot
"Sqwertz" > wrote in message ... > On Wed, 10 Feb 2016 03:24:37 -0800, Julie Bove wrote: > >> "Sqwertz" > wrote in message >> ... >>> On Tue, 09 Feb 2016 16:59:26 -0600, cshenk wrote: >>> >>>> Sqwertz wrote in rec.food.cooking: >>>> >>>>> On Mon, 8 Feb 2016 02:48:03 -0800, Julie Bove wrote: >>>>> >>>>>> And the OP now admitted that he or she was trying to convert a >>>>>> recipe for a Crock-Pot to an oven. This person should have looked >>>>>> for a slow cooked oven recipe. Clearly what they did, didn't work. >>>>>> The heat of an oven does not work the same way that the heat of a >>>>>> Crock-Pot does. >>>>> >>>>> The two methods DO work exactly the same - a crock pot in it's own >>>>> electric cradle, or a covered Dutch oven in an oven. The oven >>>>> probably just need to be set at 250F whereas the Crockpot works at >>>>> around 210-220F or so. >>>>> >>>>> Both methods surround the cooking vessel with heat and transfer that >>>>> heat to the contents. >>>> >>>> Indications are the lid of the dutch oven was not a water seal of the >>>> crockpot. >>> >>> Eh? >>> >>> As steam builds up inside both vessels the pressure will force the >>> steam out. I've never cooked an a crock pot and not been able to >>> smell what's cooking. >> >> But you have to admit that this method uses less liquid than stove top or >> oven. > > Do you mean a crock pot loses less water? No. All the Dutch ovens > have a tight-fitting lid. Their lids also weigh 5-20x more than the > Crock pot lid, making them trap even more water since it's harder for > steam to escape under the extra weight. Which also creates slightly > greater pressure inside. Yes. Crock Pot uses less water. |
Roasting Beef Rump in Crock Pot
On 2/5/2016 7:14 PM, W wrote:
> I have a rump roast I tried to cook in a cast iron crock pot, around 250 > degrees for five hours. I followed a recipe that used vegetables and > broth, which were about half way up the height of the roast. > > First, is this a good method for cooking this type of meat? > > Second, it came out dry and brittle. Would this be a sign of overcooking? > Technically the recipe called for a longer cooking time. > Have you tried roasting an Asian rump roast, little feller? Now that be sum good eatin'. |
Roasting Beef Rump in Crock Pot
in an hour
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Roasting Beef Rump in Crock Pot
Sqwertz wrote in rec.food.cooking:
> On Tue, 09 Feb 2016 16:59:26 -0600, cshenk wrote: > > > Sqwertz wrote in rec.food.cooking: > > > >> On Mon, 8 Feb 2016 02:48:03 -0800, Julie Bove wrote: > >> > >>> And the OP now admitted that he or she was trying to convert a > >>> recipe for a Crock-Pot to an oven. This person should have looked > >>> for a slow cooked oven recipe. Clearly what they did, didn't > work. >>> The heat of an oven does not work the same way that the > heat of a >>> Crock-Pot does. > >> > >> The two methods DO work exactly the same - a crock pot in it's own > >> electric cradle, or a covered Dutch oven in an oven. The oven > >> probably just need to be set at 250F whereas the Crockpot works at > >> around 210-220F or so. > >> > >> Both methods surround the cooking vessel with heat and transfer > that >> heat to the contents. > > > > Indications are the lid of the dutch oven was not a water seal of > > the crockpot. > > Eh? > > As steam builds up inside both vessels the pressure will force the > steam out. I've never cooked an a crock pot and not been able to > smell what's cooking. > > -sw It's a more minimal leech based on the results of the dish (tough and dry). He didnt get the minimal pressure build of the lid is best reasonable answer guess as to why it didnt work with a different device. Lets try it this way. I have a lot of experience with crockpots. I also have a inside the oven cast iron 'dutch oven' sort. The crockpot will lose someting like 1 TS water an hour after brought to full simmer. The dutch oven lid leaches out more like 1/8 cup per hour. The crockpot lid causes a very low but definate steam pressure internally. It's probably 1 PSI but it's there. The dutch oven has none. Now maybe I have a more poor version of dutch oven. I do not know. The effect though was the same. Use the right device and if not using it, practice to see the differences. -- |
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