What have I done wrong. I tried to cook the silverside in the Dream Pot , the vegetables and meat was coked and still hot but the meat was so dry I followed the instruction to the letter but have done something wrong as I have never had dry meat can anyone help me out.
jules47 said
08:43 AM Apr 30, 2015
Overcooked? How long did you boil it for before putting it in the dream pot? I roast silverside in the BabyQ - with a few cloves, bay leaves and sugar on top - very yummy!
BRAGGABB said
08:55 AM Apr 30, 2015
Thanks. The instruction said 20 minutes on gentle heat. Than I had it in the pot cooking for about 12 hours while I traveled.
jules47 said
09:03 AM Apr 30, 2015
I don't think you boiled it long enough - first time I used the Eco pot (same thing as yours) I boiled it for 20 minutes, but wasn't cooked hours later, so next time I boiled it on a fast boil for just over half an hour - perfect! a gentle heat will only keep it simmering, it needs to be very, very hot inside to start the cooking process, I believe. Good luck next time, and a trick I have used - wrap the pot in one of those silver window shades while travelling, keeps the heat in very well.
BRAGGABB said
09:29 AM Apr 30, 2015
Thanks.I will try that next time.
Bent Axle Bob said
09:38 AM Apr 30, 2015
When using my dream pot for silverside, I allow 20 minutes boiling per kg, works for me. Then I remove from the stove, put the container into the outer shell and close it up for 4 hours.
-- Edited by Bent Axle Bob on Thursday 30th of April 2015 06:21:22 PM
BRAGGABB said
10:47 AM Apr 30, 2015
The met was cooked but very dry.It fall a part when I cut it as well.
Hey Jim said
01:00 PM Apr 30, 2015
Hi their,
I'm old fashioned. I cook the crap out of it to break it down so it falls apart so to speak. Make a white cheese sauce plus vegies / brocoi on the side with mash potato's. bit of parsley sprig on the side to top it off.
Then I get runover in the stampeed, then get asked, Please sir can I have some more.
I've been the cook in our entire lives .My lambie has never had to cook since we married 28 years back.
Hey JIm & Lambie
BRAGGABB said
01:09 PM Apr 30, 2015
The meat did fall apart but it was very dry. Yep I like the good old white sauce as well.
Izabarack said
01:42 PM Apr 30, 2015
I always let the meat "rest" in the liquid of at least an hour, off the heat and after it is cooked. During that time, a lot of liquid/moisture is reabsorbed leading to slices of moist yummy silverside. Any chef will attest to the habit of allowing meat to rest for some time after the cooking process.
Iza
BRAGGABB said
02:02 PM Apr 30, 2015
I would normally but as it was in the Dream Pot I cut straight away. Thanks
jules47 said
02:57 PM Apr 30, 2015
I think, after pondering, that 12 hours in the Dream Pot is too long - and meat should always "rest" after cooking to let it "relax" - so says my butcher brother.
hako said
03:08 PM Apr 30, 2015
BRAGGABB - I reckon those 3 meateaters in your avatar sabotaged something to increase their share. A lab will do anything to get more food.
Good Luck.
sandsmere said
03:14 PM Apr 30, 2015
Maybe it was not a good piece of meat.
The old dream pot is usually great for cooking silverside.
03_Troopy said
04:59 PM Apr 30, 2015
You could take a look in the "what's cooking" section of the forum, maybe some info about cooking in there.....
BRAGGABB said
05:17 PM Apr 30, 2015
Thanks all. Yes my meateater where waiting for the left over.
Hylda&Jon said
05:41 PM Apr 30, 2015
Cooked them many many times. Cover with water then 20min on a slow boil with the lid on then into the Dreampot without removing the lid for 5 to 7 hours, no longer. That should work unless you have a bad cut of meat
Cheers
Jon
Sheba said
07:08 PM Apr 30, 2015
It's all right Marj. I'm going to keep my mouth shut, even if it isn't easy. What a perfect example.
Cheers,
Sheba.
BRAGGABB said
07:31 PM Apr 30, 2015
I am starting to think it was a bad cut of meat as I am doing all what everyone has said. I have also been told to try Corn Roll what do you guy think.
KFT said
07:47 PM Apr 30, 2015
It was a corned silverside wasn't it?
we get ours from our local butcher, never a bad one yet unlike some of the stuff I have had from other places.
we cook ours much the same way in the shuttle chef and it always comes out nice.
must have been the meat methinks
frank
Cupie said
11:58 PM Apr 30, 2015
BRAGGABB wrote:
Thanks all. Yes my meateater where waiting for the left over.
Reminds me of a piece that I cooked in a billy on the campfire many years ago.
Never did find out how tender or moist it was because my pig dog picked it out of the hot billy and & gobbled the bloody lot. Not a popular dog that night.
SWMBO is now in charge of our corned beef & does a fantastic job using her Mother's recipe that includes things like an onion, brown sugar, bay leaves and lots of mysterious things. Always lets it rest in the liquid.
Delta18 said
05:52 PM May 1, 2015
I don't use water anymore. I cover mine in Dry Ginger then boil for the 20 minutes then in the pot for around 4 hours.
I reckon 12 hours would be way too long, even a Dream-Pot can't hold heat that long.
KFT said
06:26 PM May 1, 2015
Mrs KFT has advised me that the secret is to let the water cool with the meat still in there.
this allows the meat to absorb(I was going to say suck up) the tasty juices.
What have I done wrong. I tried to cook the silverside in the Dream Pot , the vegetables and meat was coked and still hot but the meat was so dry I followed the instruction to the letter but have done something wrong as I have never had dry meat can anyone help me out.
Thanks. The instruction said 20 minutes on gentle heat. Than I had it in the pot cooking for about 12 hours while I traveled.
Thanks.I will try that next time.
When using my dream pot for silverside, I allow 20 minutes boiling per kg, works for me. Then I remove from the stove, put the container into the outer shell and close it up for 4 hours.
-- Edited by Bent Axle Bob on Thursday 30th of April 2015 06:21:22 PM
The met was cooked but very dry.It fall a part when I cut it as well.
Hi their,
I'm old fashioned. I cook the crap out of it to break it down so it falls apart so to speak. Make a white cheese sauce plus vegies / brocoi on the side with mash potato's. bit of parsley sprig on the side to top it off.
Then I get runover in the stampeed, then get asked, Please sir can I have some more.
I've been the cook in our entire lives .My lambie has never had to cook since we married 28 years back.
Hey JIm & Lambie
The meat did fall apart but it was very dry. Yep I like the good old white sauce as well.
Iza
Good Luck.
Maybe it was not a good piece of meat.
The old dream pot is usually great for cooking silverside.
Cooked them many many times. Cover with water then 20min on a slow boil with the lid on then into the Dreampot without removing the lid for 5 to 7 hours, no longer. That should work unless you have a bad cut of meat
Cheers
Jon
It's all right Marj.
I'm going to keep my mouth shut, even if it isn't easy. What a perfect example. 
Cheers,
Sheba.
we get ours from our local butcher, never a bad one yet unlike some of the stuff I have had from other places.
we cook ours much the same way in the shuttle chef and it always comes out nice.
must have been the meat methinks
frank
Reminds me of a piece that I cooked in a billy on the campfire many years ago.
Never did find out how tender or moist it was because my pig dog picked it out of the hot billy and & gobbled the bloody lot. Not a popular dog that night.
SWMBO is now in charge of our corned beef & does a fantastic job using her Mother's recipe that includes things like an onion, brown sugar, bay leaves and lots of mysterious things. Always lets it rest in the liquid.
I don't use water anymore. I cover mine in Dry Ginger then boil for the 20 minutes then in the pot for around 4 hours.
I reckon 12 hours would be way too long, even a Dream-Pot can't hold heat that long.
this allows the meat to absorb(I was going to say suck up) the tasty juices.
so there I have learned something new today too.
frank