Yer ol' pal BT tried out somethin' new today. To those who have done it before it's nothin' really, but I was proud I done it without fuggin' it up. A few weeks ago while ridin' with Ben and William at Cheaha Ben and I talked about different foods that fit our metabolic typing diet plan. He mentioned cookin' roast and how his whole family LOVED it. Ever since then I've craved a nice tender beef roast. Hadn't had any truly GOOD roast since my Mother, God rest her soul, got sick and unable to cook. Man, she could cook! Hence the reason BT ended up bein' a fat ass.
Anyway, Ben said that he had started using a pressure cooker to cook the roast. He said that it came out so tender and didn't take all day like it does in a crockpot or slow cooker. Well, today I went out and bought me a pressure cooker. I decided I was gonna learn to cook a good roast even if I fugged up a few chunks of meat gettin' there. Then I stopped by Publix and grabbed a 2.75 pound chuck roast and headed home.
After readin' the instruction manual (yes, I read the instructions, and yes, I'm really a MAN!
) and some of the recipes that came with it I got started. There wasn't really a recipe in there for what I wanted to do so I only used the liquid measurements and cooking times from a recipe that called for a similar sized chunk o' meat. First I melted a little chunk of butter in the cooker and cooked the roast for about 1 minute on each side in just the butter, not browned, but almost.
Then I added a little salt, garlic powder, and some italian seasoning for flavor. Since I ain't eatin' many carbs, and especially no starchy ones I couldn't put the 'taters, carrots, and onions in there like Momma did. Next I added the water and sealed that baby off. I had to guess at the cooking time based on a couple different recipes. After about 30 minutes of hissin' and spittin' I slid it to a cold eye and released the steam and pressure. When I pulled the lid off the most wonderful aroma poured out and made my mouth water. And hey, what do ya know?!? It didn't cook dry! I got the water right!
I got the roast out, put it onto a plate and I poured some of the resulting stock and broth onto it so that it would soak some of it back in as it cooled. As soon as it had cooled enough not to leave a blister in my mouth I grabbed a fork and knife and tried it. Ohhhhhhhhhhhh my GOD! The knife wasn't needed! The roast was so tender that I could just pull off bites with a fork...
The seasoning was dead on, too. It needed NOTHING to be PERFECT!
I never would have guessed that ol' BT would get it right the first time. I expected to ruin at least one roast. Turns out the only roast I've had that was better was done by Mom.
I'm gonna save some of the broth and stock from this one to use as part of the liquid for the next one. Should be even more flavorful than this one.
Anyway, just thought I'd share my newly acquired domestic skill with ya'll. Wish I could share the roast with ya, too.
Ya know, I'm gonna make a good man for some lucky chick one of these days.
And as usual, I got pics...
Here's the shiny new stainless steel cooker. It's a purdy sumbich!
Anyway, Ben said that he had started using a pressure cooker to cook the roast. He said that it came out so tender and didn't take all day like it does in a crockpot or slow cooker. Well, today I went out and bought me a pressure cooker. I decided I was gonna learn to cook a good roast even if I fugged up a few chunks of meat gettin' there. Then I stopped by Publix and grabbed a 2.75 pound chuck roast and headed home.
After readin' the instruction manual (yes, I read the instructions, and yes, I'm really a MAN!
Then I added a little salt, garlic powder, and some italian seasoning for flavor. Since I ain't eatin' many carbs, and especially no starchy ones I couldn't put the 'taters, carrots, and onions in there like Momma did. Next I added the water and sealed that baby off. I had to guess at the cooking time based on a couple different recipes. After about 30 minutes of hissin' and spittin' I slid it to a cold eye and released the steam and pressure. When I pulled the lid off the most wonderful aroma poured out and made my mouth water. And hey, what do ya know?!? It didn't cook dry! I got the water right!
I got the roast out, put it onto a plate and I poured some of the resulting stock and broth onto it so that it would soak some of it back in as it cooled. As soon as it had cooled enough not to leave a blister in my mouth I grabbed a fork and knife and tried it. Ohhhhhhhhhhhh my GOD! The knife wasn't needed! The roast was so tender that I could just pull off bites with a fork...
I never would have guessed that ol' BT would get it right the first time. I expected to ruin at least one roast. Turns out the only roast I've had that was better was done by Mom.
Anyway, just thought I'd share my newly acquired domestic skill with ya'll. Wish I could share the roast with ya, too.
And as usual, I got pics...
