"thebigbossyboss" (thebigbossyboss)
01/12/2014 at 19:53 • Filed to: None
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"thebigbossyboss" (thebigbossyboss)
01/12/2014 at 19:53 • Filed to: None | 0
| 7 |
Was cooking a pot roast. "should I use the true dutch oven??" I asked my dumb self......."nahhhh this little fake one is good enough" I thought. ]
I got it on the stove and was browning the sucker...when I read the next step (my first ever roast) "cover and put in oven for 3 hours"...as I go searching for the lid I realize "hang on the fake dutch oven has plastic handles"....so I got out the true dutch oven with metal handles. Man, am I ever glad I was thinking...at least a bit. Melted plastic is no fun.
Aaron James
> thebigbossyboss
01/12/2014 at 20:04 |
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Yeah that would have been a nightmare. I've always just used a crockpot and cooked it all day on low with potatoes, carrots, and onions, with a packet of french onion soup dumped on top of the roast. One of my favorite meals for sure.
Dingers Ghost, Champion Jockey
> Aaron James
01/12/2014 at 20:06 |
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This. Big time. But in my family, it's venison roast.
Jeff-God-of-Biscuits
> thebigbossyboss
01/12/2014 at 20:20 |
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You need a pressure cooker, one of old 60's vintage electric Prestos. So damn multipurpose it hurts. Pressure cooker, slow cooker, deep fryer, fry pan for the browning, I even use mine as a sous vide. It has the externel temp control, and you can get to run as low as a consistent 135 degrees, and if I recall, up to 400, or 425. Pull the controller and put the whole dang thing in the sink for cleaning. Right up there with high quality knives as a must have for me.
The Compromiser
> thebigbossyboss
01/12/2014 at 20:29 |
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And here I was wondering why you were going to pull the covers over your partner's head in the kitchen. The OTHER dutch oven... Oooohhhhhhh....
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Jeff-God-of-Biscuits
> Jeff-God-of-Biscuits
01/12/2014 at 20:53 |
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I have a 6qt version of this in "desert Sunset" or whatever that delightful yellow is called. Once I did some 2" thick pork chops in it, sous vide style, and then threw them on the grill for a couple minutes to color them up and grill mark them. SOme of the best chops I have ever had. Cook perfect all the way through, juicy and tender as well. A must have for thick cuts of meat.
XJDano
> thebigbossyboss
01/12/2014 at 20:55 |
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Story is that the first time my mom made my dad scrambled eggs she used a plastic spatula and melted some with the eggs and my dad didn't complain and ate them. Mom has improved kitchen skills the last 34 years and makes some good scrambled eggs.
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thebigbossyboss
> Jeff-God-of-Biscuits
01/15/2014 at 12:46 |
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Nice, but I have no where to put it. The roast actually turned out really great.