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What exactly does one do to a pot roast to make it cutable with a… - Melodramatic, corsetted mistress of the obscure
October 24th, 2007
11:36 am

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What exactly does one do to a pot roast to make it cutable with a plastic fork?


Or is this a Question One Should Not Ask?

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From:queza7
Date:October 24th, 2007 04:42 pm (UTC)
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My mom makes roast beef in the crockpot and lets it cook on medium all day, and it comes apart quite nicely. You can't cut it, but you can peel off the bit that you want to take and eat. If you want the recipe I can find it in my Yummy Book (TM). :)
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From:solan_t
Date:October 24th, 2007 04:46 pm (UTC)
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No, I am familiar with 'falls apart', as that is how my mother makes it. This was like really firm pate or something, but still had the (visible, at least) grain.
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From:ldyalia
Date:October 24th, 2007 04:46 pm (UTC)
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Crock Pot is the answer. There are a number of ways to cook it. But in some water, garlic, salt and pepper will make it quite tasty.
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From:solan_t
Date:October 24th, 2007 04:59 pm (UTC)
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See above. This wasn't 'fall apart tender' it was 'is this actually tofu' textureless.
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From:clevermanka
Date:October 24th, 2007 05:24 pm (UTC)
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So the fibers didn't pull apart so much as they, well, dissolved under your utensil?

That's ... creepy.

How'd it taste?
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From:solan_t
Date:October 24th, 2007 05:45 pm (UTC)
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It tasted okay. A little salty, but I expect that from mass-made food.
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From:oldwolf
Date:October 24th, 2007 05:34 pm (UTC)
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From a chemistry pov, you need an acid to break down the protein bonds. ie the peppers and onions that are usually added.

But most people bake it as a roast, then add it to the pot and the boiling softens it even further.

America's Test Kitchen has the answer, and I'll be posting mine after I find the recipe later this evening.
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From:solan_t
Date:October 24th, 2007 05:50 pm (UTC)
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I suppose a lot depends on the quality of the meat, too.
From:jdack
Date:October 24th, 2007 05:38 pm (UTC)
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Clearly the answer involves several pentagrams drawn on the kitchen floor in goat's blood, candles, robed and hooded druids chanting cryptic latin, and Worcestershire.
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From:solan_t
Date:October 24th, 2007 05:49 pm (UTC)
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I was afraid of that....
From:seantaclaus
Date:October 24th, 2007 05:40 pm (UTC)
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Crock pot, low heat, at least 8 hours, with liquid and whatever veggies you want. I'll have some form of alcohol in the mixture, whether beer or wine, and that will pretty much cook itself out in that time. Often there may be some sort of juice and/or as well. At the risk of hurting the brains that might read this, I suspect even using Coke may work well for the liquid part, resulting in something a touch sweeter, but not much.

I've never browned mine when I've cooked one. The first time I did it, it was soaked in Arbor Mist Blackberry Merlot overnight, and then I placed it with the liquid in the crock pot, adding baby portabellas, baby carrots, garlic, red new potatoes, vidalia onions, and multi colored bell peppers, with whatever seasonings I used. You put the meat in first, then the rest, and you want to make sure there's enough liquid to cover the top of the roast, so it doesn't overcook and dry out on that end. Attempting to turn it midway through wouldn't hurt, but that requires some degree of dexterity and usually a meat fork.

Now, if you're actually wanting the pate texture (this is unclear as to whether it's what you do or don't want, between the various posts), then I'm not sure what to tell you for that. What I posted above may likely work for a plastic fork.

However, if you were wanting to make brisket that you can cut with a Taco Bell Spork (made of some of the cheapest plastic known to man, in my opinion), I can tell you how to achieve that... I just won't do it here. ;)
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From:solan_t
Date:October 24th, 2007 05:48 pm (UTC)
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That all sounds... tasty!
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From:auroraceleste
Date:October 24th, 2007 05:47 pm (UTC)
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Lou does it with some kind of overnight vinegar brine. I'll ask him for a recipe this weekend if you want.
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From:solan_t
Date:October 24th, 2007 05:49 pm (UTC)
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No, no, I was just wondering if I had truely eaten real food and not some.... well, I don't know what else it would have been, actually. Besides odd.
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From:electron_pusher
Date:October 24th, 2007 05:59 pm (UTC)
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I had a steak like that at Long Horn (in Lawrence). Same thing I order lots in there and normally it has the right texture. It was weird. Not bad, but the texture was like you say.

I was going to suggest the crock pot, then I figured if you cut it cross grain and then crocked it, that when you "cut" it would find a "fall apart line" and get about what you wanted (till I read the rest of the comments).

So, who knows.
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From:silverfae
Date:October 26th, 2007 05:52 pm (UTC)
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I'm very sensitive to additives and I can actually *taste* the tenderizer in Longhorn's steaks.

*shudder*
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From:clevermanka
Date:October 24th, 2007 06:34 pm (UTC)
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Looking through the responses, I am amused by the fact that the majority of your readership thought this meat texture was something you were attempting to achieve.
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From:solan_t
Date:October 24th, 2007 07:01 pm (UTC)
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;)
From:thebruce
Date:October 24th, 2007 08:36 pm (UTC)
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Favorite dish. I use a pressure cooker.

Sear the roast in a large skillet on the stovetop with your favorite seasonings, or better, on the outdoor grill. Then put it in a large pressure cooker with water to cover, and cook at 15 lbs pressure for about 45 minutes. Then remove from fire, release pressure, remove the lid and add fresh carrots, potatoes and some celery. Bring up to 15 lbs for another 10 minutes or so, then release pressure and thicken the juice to make gravy.
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From:desahra
Date:October 25th, 2007 04:05 am (UTC)
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Probably processed, like Arby's beef.
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