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.
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!
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jules "Love is good for the human being!!" (Ben, aged 10)
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.
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jules "Love is good for the human being!!" (Ben, aged 10)
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
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Take only your memories, leave only your footprints
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.
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
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Iza
Semi-permanent state of being Recreationally Outraged as a defence against boredom during lockdown.
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.
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jules "Love is good for the human being!!" (Ben, aged 10)
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
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Home is where we hang our hats - Home now in Yamba NSW
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.
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.
