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#642980 - Sun Jul 24 2011 08:05 PM Heavy Bottom Pot?
PurpleFan Offline
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Registered: Fri Oct 22 1999
Posts: 2249
Loc: New Westminster BC Canada
: confused:

I am making my first ever Pot Roast.

In the recipe it says to braise the roast in a heavy botttomed pot.

I don't have any cast iron or other cooking supplies that are safe to put on the stove.

I do however have a electic fying pan.

Can I use that?

Thank you.
PF
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#642984 - Sun Jul 24 2011 08:24 PM Re: Heavy Bottom Pot? [Re: PurpleFan]
guitargoddess Offline
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Registered: Mon Jul 09 2007
Posts: 34980
Loc: Ottawa Ontario Canada         
Would you be able to cover the pan with the roast in it? I think I would just use a stock pot and watch that the heat is not on too high.
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#642985 - Sun Jul 24 2011 08:25 PM Re: Heavy Bottom Pot? [Re: PurpleFan]
agony Online   content

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Registered: Sat Mar 29 2003
Posts: 11923
Loc: Western Canada
Not sure - the way I make pot roast is to brown the roast on the top of the stove, and then put it in the oven. You can't put an electric frying pan in the oven, can you?

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#642988 - Sun Jul 24 2011 08:53 PM Re: Heavy Bottom Pot? [Re: agony]
Jakeroo Offline
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Registered: Sat Aug 30 2008
Posts: 1960
Loc: Alberta Canada
A pot roast is all about the "braising" (meaning slow cooking, in liquid, at a relatively low temp for several hours). You can do that with a stock pot, a normal soup pot or in a slow cooker (crockpot) if you don't have a dutch oven. You can also just brown the meat in a frypan as agony says and then put it in the oven in the "drip pan" your oven most likely came with. Just put some tinfoil over it to help the steaming process. I don't do "pot roasts" very often because I like a crispy outside and a rare middle, but they can be excellent if braised along with onions and other assorted veggies (and maybe some red wine) : ) Whatever you do, make sure not to boil the thing LOL


Edited by Jakeroo (Sun Jul 24 2011 08:54 PM)
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#642991 - Sun Jul 24 2011 09:43 PM Re: Heavy Bottom Pot? [Re: Jakeroo]
PurpleFan Offline
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Registered: Fri Oct 22 1999
Posts: 2249
Loc: New Westminster BC Canada
Thank you. I have a crock pot I will use and it will make it easier to check on how it is doing.

I am like you Jackeroo I like a crispy outside but my hubby wants a pot roast so he is taking his life in his hands letting me make a Pot roast for the 1st time.LOL LOL

Thanks again,
PF
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#642993 - Sun Jul 24 2011 10:07 PM Re: Heavy Bottom Pot? [Re: PurpleFan]
Jakeroo Offline
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Registered: Sat Aug 30 2008
Posts: 1960
Loc: Alberta Canada
There's a first time for everything - I'm sure you'll do just fine!

As an aside, I got tired of my husband asking "what's for supper" about 25 years ago. Ever since, I've replied, "Poison". So far, it hasn't worked lol.
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#643004 - Sun Jul 24 2011 10:24 PM Re: Heavy Bottom Pot? [Re: Jakeroo]
ren33 Offline
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Registered: Thu Sep 30 1999
Posts: 11533
Loc: Fanling
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Yes, to me a pot roast means a slow cooker. Lovely for cheaper tougher cuts of meat. Nice and juicy too.
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#643042 - Mon Jul 25 2011 05:22 AM Re: Heavy Bottom Pot? [Re: ren33]
auntie1 Offline
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Registered: Mon Dec 12 2005
Posts: 412
Loc: South Kingsville VIC Australia
The crock pot sounds like a good method for you, but I'd first brown the meat well in your electric frypan for maximum flavour and eye appeal. Allow ample crockpot time, the slower and longer the better, and I would add flavourings such as finely diced vegies to the cooking liquid which at the end could be strained or pureed as a base for sauce/gravy.
Don't lift the lid during cooking time. (Well, not too often).


Edited by auntie1 (Mon Jul 25 2011 05:25 AM)

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#643053 - Mon Jul 25 2011 07:18 AM Re: Heavy Bottom Pot? [Re: auntie1]
mehaul Offline
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Registered: Wed Feb 03 2010
Posts: 5391
Loc: Florida USA
The pot roast as my mother used to make it. In a large frying pan with some melted butter or other grease in it, completely braise the roast on all sides (That means letting the butter cause searing of the meat's exterior to seal in the juices otherwise the later slow cooking will dry the meat out) Once the roast is completely browned, put it in a pressure cooker with your prepared (washed and peeled if desired) vegetables (potatoes, carrots). Cook/steam at 212F to desired tenderness (when the meat pulls apart in strings). Remove the meat and veggies and add roux to the remaining juices to make a gravy.
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#643058 - Mon Jul 25 2011 07:42 AM Re: Heavy Bottom Pot? [Re: mehaul]
Daymare Offline
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Registered: Thu Dec 23 2010
Posts: 84
I've always cooked my roasts, stews and soups in the crockpot. I've never braised or browned meat prior to cooking.

The meat is tender, the vegis done but not soggy and there is always enough liquid to make gravy or au jus.

Pressure cookers scare the daylights out of me. If they are used properly, no problem. If not, be somewhere else. While I wasn't the one who didn't have a clue as to usage, I helped clean up.


Edited by Daymare (Mon Jul 25 2011 07:43 AM)

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#643066 - Mon Jul 25 2011 08:26 AM Re: Heavy Bottom Pot? [Re: Daymare]
PurpleFan Offline
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Registered: Fri Oct 22 1999
Posts: 2249
Loc: New Westminster BC Canada
Thanks for all the great information.

I am looking forwards to seeing how it turns out.


I wonder why in all the recipes I hae ever read they say heavey Bottomed Pot?

Not everyone has heavey duty cookware.

I really like everyone's input and hope everyone who wants too will add their post is Welcome.

Like I said I need all the help I can get. LOL LOL

Thanks,
PF
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#643071 - Mon Jul 25 2011 10:08 AM Re: Heavy Bottom Pot? [Re: PurpleFan]
mehaul Offline
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Registered: Wed Feb 03 2010
Posts: 5391
Loc: Florida USA
What time should we show up?

A reason for the heavy bottomed pot is that in the braising process some of the meat can stick to the pan or skillet. If your roast weighs 5 pounds and your pan weighs 1 pound, a lot of damage can arise in separating the two. If the pan weighs ten pounds and the roast 5, then the sear-stuck meat can be broken away from the pan easier and safer.
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#643086 - Mon Jul 25 2011 12:29 PM Re: Heavy Bottom Pot? [Re: mehaul]
Jakeroo Offline
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Registered: Sat Aug 30 2008
Posts: 1960
Loc: Alberta Canada
Mehaul: the recipe/method sounds fine, but braising and searing are incompatible cooking terms (I'll concede it may have been a typo lol)

Re: why recipes call for heavy bottom pots:
With the exception of cast iron skillets/pots, heavy bottom pans are usually multi-ply (and these days, usually more than one type of metal). They distribute heat more evenly than thinner bottoms made of only one metal or one layer, which lessens your chances of getting anything "stuck" if it's something you don't stir often - well, as long as you don't walk away from it for "hours" lol (you do have to check once in awhile to see if there is enough liquid). And, obviously the bottom is thicker, which puts more distance between the heat source and the food which also helps to enable cooking things over a long period of time without scorching.

Besides stews, soups and braised meats, thick pots are quite good for things such as rice (you know how it always says on the bag: "no peeking/no stirring"? lol). You might have to cook it for a few minutes longer, is all.



Edited by Jakeroo (Mon Jul 25 2011 02:22 PM)
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#643313 - Tue Jul 26 2011 02:13 AM Re: Heavy Bottom Pot? [Re: Jakeroo]
PurpleFan Offline
Multiloquent

Registered: Fri Oct 22 1999
Posts: 2249
Loc: New Westminster BC Canada
Well I cooked it in the crockpot and it turned out melt in your mouth.

And it was so easy that I will be able to do it again.

Hubby loved it.

Thank you all for your input.

PF
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#643325 - Tue Jul 26 2011 05:24 AM Re: Heavy Bottom Pot? [Re: PurpleFan]
mehaul Offline
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Registered: Wed Feb 03 2010
Posts: 5391
Loc: Florida USA
"Heavy bottomed pot", is that the stuff with the flower clusters at the bottom of the baggie?
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#643782 - Thu Jul 28 2011 09:45 PM Re: Heavy Bottom Pot? [Re: mehaul]
Jakeroo Offline
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Registered: Sat Aug 30 2008
Posts: 1960
Loc: Alberta Canada
Purple: I could smell it from here (our prevailing winds come generally from your direction of course lol). I had a feeling it would turn out to be scrumptious, but thanks for posting the results : )

p.s. hubby OWES you now (mischievous giggles)
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#643941 - Sat Jul 30 2011 01:09 AM Re: Heavy Bottom Pot? [Re: Jakeroo]
PurpleFan Offline
Multiloquent

Registered: Fri Oct 22 1999
Posts: 2249
Loc: New Westminster BC Canada
Payment recieved in full.LOL LOL LOL

Now I have found among my Mom's receipes a stew

that you cook in the oven and it sounds yummy

Sounds like less work.and I am all for that. haahaah.

Thanks for all your input.
LPP
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