David Hendley on tue 22 dec 09
Mel, what you are describing for cooking meats at a low
temperature is the recipe for Texas barbeque. All day
at 180 degrees, throw in some mesquite or hickory chips,
and you are good to go.
David Hendley
david@farmpots.com
http://www.farmpots.com
----- Original Message -----
> just a sidebar.
> last night on elton brown/good eats.
>
> he said:
> when cooking meats, fowl etc the old timing is all wrong.
> start slow, bring to temp. then take out the
> meat, fowl, and let it stand.
> put it back in the oven at 500 for ten minutes to brown.
> made sense to me.
mel jacobson on tue 22 dec 09
just a sidebar.
last night on elton brown/good eats.
he said:
when cooking meats, fowl etc the old timing is all wrong.
start slow, bring to temp. then take out the
meat, fowl, and let it stand.
put it back in the oven at 500 for ten minutes to brown.
made sense to me.
he claims the old charts are all wrong, and very poor cooking technique.
he uses a large clay flower pot to cover the meat.
used the drip catcher clay base to hold the meat.
he said: `the best container for oven heat is ceramic.`
metal is the worst.
i have slowed down the cooking of meats and fowl
a great deal.
180F to start. turn up at the end. stuff goes in cold.
it works like magic. and the extra time makes roasts really
tender. just like a kiln, use a thermometer. oven gauges are
poor.
note the use of a clay flower pot keeps this clay/pottery related.
and, i have used an old electric kiln shelf for years on the base
of my lower oven. bread, pizza all cooks/bakes better on a kiln shelf.
if it gets real dirty...use it to bisque fire pots. comes out clean and
new. or just set it on the bottom of the kiln for one bisque firing.
pure white again.
i used a sharp chisel to score the shelf to make it just the perfect size
of the oven...tap, tap, it broke right on the line.
not so good for pies etc. too much heat on the bottom of the pie pan.
from: minnetonka, mn
website: http://www.visi.com/~melpots/
clayart link: http://www.visi.com/~melpots/clayart.html
new book: http://www.21stcenturykilns.com
Fred Parker on wed 23 dec 09
This is an old Southern cooking technique long used to achieve
fall-off-the-bone tenderness without sacrificing moisture. It is the hea=
=3D
rt
of barbecue cookery -- low and slow. It also works wonders for fatty cut=
=3D
s
like Boston Butts in the oven. I cook a Boston Butt, typically, for arou=
=3D
nd
six hours. Ditto beef chucks etc. (sometimes in a slow braise). Nothing=
=3D
like a Boston Butt done this way with mashed turnips/potatoes, cornbread,=
=3D
gravy made from its drippings after a day of glazing (there, it's pottery=
=3D
related)...
Fred Parker
On Tue, 22 Dec 2009 21:05:21 -0600, mel jacobson wrot=
=3D
e:
>just a sidebar.
>last night on elton brown/good eats.
>
>he said:
>when cooking meats, fowl etc the old timing is all wrong.
>start slow, bring to temp. then take out the
>meat, fowl, and let it stand.
>put it back in the oven at 500 for ten minutes to brown.
>made sense to me.
Taylor Hendrix on wed 23 dec 09
This just doesn't seem to work for tofu.
Drat!
Taylor, in Rockport TX
wirerabbit1 on Skype (-0600 UTC)
http://wirerabbit.blogspot.com
http://wirerabbitpots.blogspot.com
http://www.flickr.com/photos/wirerabbit/
Sent from Corpus Christi, TX, United States
On Tue, Dec 22, 2009 at 10:52 PM, David Hendley wrote:
> Mel, what you are describing for cooking meats at a low
> temperature is the recipe for Texas barbeque. All day
> at 180 degrees, throw in some mesquite or hickory chips,
> and you are good to go.
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