On Jun 15, 6:08*pm, dsi1 > wrote:

> I simmer with a lid on usually. If I need to reduce the liquid, I'll
> remove the lid or lay it on goofy. In a dish like pork adobo, I like to
> serve it "dry" and will remove the cover to evaporate all the liquid in
> the pan and then finish frying the meat in the same pan. I think that's
> a Portuguese cooking technique.



I cooked that roast for and hour and a half as it called for. I
think less time would have been ok. I had the lid on most of the
time, cracking it only for the last half hour. Without an knowledge
of what I was doing I just sort of had the feeling that keeping the
lid on would steam it, but cracking it would roast it. Just a
feeling. I never used sun dried tomatoes before. Can't say I love the
taste, but they sure do create a nice thin natural-like sauce that I
like. I was pleased with it and will be eating it for the usual six
days from the time of cooking, unless I run out first. Then I'll be
dragging out the red beans and rice.

TJ