Slow roasting at 200 degrees--safe?
tress21
11 years ago
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years agojadeite
11 years agoRelated Discussions
Professional Range that can bake at 200
Comments (9)Well, funny you should ask because I just discovered that the NXR oven can maintain a steady heat as low as 135F. The lowest marking for the NXR's oven dial is 150F but it operates below that. Last September, GWbasic ran a test where he was running his NXR oven at 140F. Here's the link with his post and pictures. http://ths.gardenweb.com/forums/load/appl/msg0900375212746.html The other day, I decided to see if I could use the oven to make yogurt which requires a steady temp around 110F for four or more hours. I was able to get my NXR's oven to hold a steady 135F for three hours. Because it seemed like a stupid pet trick, I quit at that point. Maybe there would be a sous vide recipe or dehydrating process where that temp could be useful?. That temp is too warm for yogurt and bread proofing. I can get the oven to hold around 95F to 100F by turning on the oven lights. If I put a pan of hot water in the oven with the bread, I can get it to hold about 110F for a little over an hour and a half, but then the temp slowly declines to the 100F range. Anyway, I've used my NXR oven for extended simmering at 170F and it has had no trouble holding even temps at 200F for slow-cooking/braising tough cuts of beef and pork. I've also done the old Cook's Illustrated "low and slow" roast beef, again with no trouble holding a steady 200F. [EDITED TO ADD: Point of clarification. I just realized that some folks somteimes refer to a "range" as an "oven" and those folks might think I was referring to simmering and braising on the stove top. However, I'm talking about doing these things in the actual oven here, not the stovetop.] In doing these things, I've verified the oven temp by cross checking with a dial-type oven thermomter and a remote digital probe type. Is that the kind of info you are looking for? This post was edited by JWVideo on Sat, Apr 6, 13 at 12:31...See MorePot roast and Cosco, I'm doing something wrong.
Comments (25)A almost always cook a pot roast on the stove top. There have been a few occasions when I did it in the oven for one reason or another....but 99% of the time I do it in a Le Cruset oven on the stove top. I learned that 300 or 325 is way too hot in the oven. If I need to put it in the oven, I try to keep the temperature just at the boiling point...and that is 212....about half way between 200 and 225. If cooking on the stove top...know your stove....this cook top needs to be on the lowest simmer setting AND have a flame tamer beneath the pot too...my son's new stove will keep a pot at a perfect simmer without any tamers or diffusers. I much prefer cooking a potroast on the stove top...that's the traditional way and I like it best. And frankly my Le Cruset Dutch Oven stays cleaner....doesn't get those burned on spatters on the sides. I very rarely cover the meat with the liquid...but on the occasion when I knew I would have a lot of grand kids eating mashed potatoes and gravy I have. I don't find there is a problem with texture...no more than with the texture of the beef in a stew. As for the liquid being insipid...not really!...since the liquid consists of wine, beef broth, caramelized onions and garlic and other stuff. If you are using water to cover the meat, it very well mey be insipid and watery...but wine, broth, some onions, garlic a bit of bay leaf and perhaps some dried porcini make all the difference. And as a "cheat" if your gravy lacks something...add some beef stock base....and don't tell! I do it pretty much the same way Bumblebeez does, but I don't add the flour with the onions...."They say" that cooking a thickened gravy a long time causes it to be less thick....easy enough to correct...but worth remembering. Linda C...See MoreLindaC How slow is SLOW for pot roast?
Comments (4)I kept it at 325 because it HAD to be done by 6:00 and it was done in about 3 hours, then sat to rest for 30 minutes. The meat was very tender and the gravy was great thickened it with a slurry of flour and cold water. Served it with mashed potatoes and sting beans. Yum. Thanks for the assist LindaC! Sue...See MoreRib Roast Report
Comments (60)Posted by joanm "----Dcarch, interesting information. I would be one of those people that would try sous vide just for the ability to get it "exact". I just don't have time to even read about it these days. Was that really london broil? And was it really tender? That would be worth the wait." Indeed, "exact", "prefect" and "repeatability" is what sous vide is all about. The only time you can run into problem is the power goes out when you are cooking. Yes, very tender medium rare London broil that was. Posted by jkom51 "My DH was born and raised in Hong Kong, so everyone eats their meat (no matter what kind) cooked well-done. ------" Well-done meat can be very delicious. Beef, chicken, cooked at 160F is well-done, not bloody and taste very good. Beef, chicken cooked at 212F is way overcooked and dry. dcarch...See Moremelissaki5
11 years agoteresa_nc7
11 years agocynic
11 years agoFred Marshall
6 years agolindac92
6 years agoFred Marshall
6 years agolast modified: 6 years agoAngela Id
6 years agosleevendog (5a NY 6aNYC NL CA)
6 years agoFred Marshall
6 years ago
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