On May 18, 11:52*am, "Steve Freides" > wrote:
> We make brisket here pretty regularly - I have couple of questions,
> please.
>
> The procedure is simple enough - a large cooking vessel, a 2-3 lb. beef
> brisket (currently grass-fed, local, purchased from Whole Foods), and a
> couple of jars of store-bought marina sauce. *The oven is set at 300 F,
> and it cooks for 6-8 hours. *The end result is very tasty, very tender,
> works great as leftovers on a roll for a kids' sandwich for school, too.
>
> We've tried three different pots - some old, blue thing that I'm
> assuming is enameled metal, a cast iron "dutch oven", and now a clay
> "dutch oven". *The Dutch Oven part isn't completely clear to me, but all
> three are big enough pots that have lids that are supposed to be fairly
> tight-fitting.
>
> My wife says that she's taken to using a piece of aluminum foil under
> the lid and sticking out the sides a bit to form a better seal - when
> she didn't do this, she says the whole thing used to dry out too much.
>
> Now, questions:
>
> First, is there any problem or danger with aluminum foil being used this
> way, e.g., does it leech anything, do we need to be sure we get a "heavy
> duty" kind, etc.? *I know I should start by just looking at the
> appearance of the aluminum foil when the thing's done cooking, but my
> wife seems always to be the person to take it out of the oven - I'll try
> to get to doing this today (one is cooking upstairs now).
>
> Second, I have noticed what I'd best describe as a tingly or slightly
> numb feeling in my gums after eating this stuff - tasty as it is, it has
> me a little concerned, but I'm the only one in the family who has this
> reaction. *My wife thinks it may just be some herb/spice in the tomato
> sauce that I'm sensitive to.
>
> Third, is there a kind of pot that would do this job without the
> addition of aluminum foil? *I don't know if we'd want an actual airtight
> seal as I suspect the lid might still, as we currently have it, pop up
> to release pressure, but I don't know since I've never sat and stared at
> the thing through the oven door while it's cooking.
>
> Thanks in advance, sorry for the rambling questions.
>
> -S-

please reference the thread "haute stoner cuisine" for further
information.