This is an experiment. The idea is to emulate a slow cooker in the oven.
A pork roast is brined overnight and cooked at 250℉/120℃ for 2.5 hours in a braising pot prepared with strong flavors, mustard powder, a tin of cranberry sauce, fennel seed, ginger.
A pork roast is brined overnight and cooked at 250℉/120℃ for 2.5 hours in a braising pot prepared with strong flavors, mustard powder, a tin of cranberry sauce, fennel seed, ginger.
Poor thing. Cooked too hot. The idea was to go like a slow cooker, to braise for hours on exceeding low heat, which I did, but not low enough, so once again another pork roast is desiccated. It released a lot of moisture, which was reduced to a thick delicious sauce, but the moisture left the roast and that was not intended.
Apparently the temperature must be below boiling. This might be one of those altitude things because water boils so low here. Maybe not. At any rate the oven was too hot by a lot. The aim was mouth-wateringly moist and tender with low internal temperature, and it's just regular moist and tender with high internal temperature, although the flavor is outstanding, the moisture/texture/temperature aims were not met. Again.
Fail.
2 comments:
We sometimes cook pork and beef roasts at low temperatures and have had good success at 170F. This is the lowest setting our digital oven will accept, so it may not be ideal.
Check out Harold McGee "On Food and Cooking". He has all the science of cooking.
Generally loin and tender cuts do not do well with a slow braise. Use a tougher cut like a blade roast.
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