On Saturday, August 6, 2016 at 9:06:43 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
> My plan is to make a pot roast with some potatoes and carrots. Then cut the
> roast and vegetables and put them in crust. The crust is in a spring form
> pan and the meat and vegetables is put in the crust dry. The pie is put in a
> 400 degree oven till browned. I make a gravy while the pie is baking. The
> gravy is poured into the pie through a hole. It's not a real traditional pie
> but adding the gravy afterwards is a pretty good British tradition, I'd say.
>
>
> Is it? <g> I have to say it's a new one to me, but what
> the heck, if it works for you .. The only 'gravy in the hole' type thing
> I have used was gelatin for cold pork pies ( which as you know is already
> cooked. It is made with fatty pork so isn't so easy to dry out Great
> with salad. I would say be careful baking a pie with dry beef and veg, it
> could be awfully dry and I am not sure added gravy at the end would help.
>
> I can even do it with pork and inject gelatin into it and eat it cold.
> Americans aren't used to eating cold pork pies but I'll try anything at
> least once. Pork adobo pie? Well alright.
>
> It would be easy to cook your meat and veg first and make
> a gravy with it. Put it into a pie dish and top with pastry. Puff pastry
> is nice or if I am making a double crust pie, I use shortcrust ... if you do
> make a double crust though be careful how much gravy you put in before you
> bake it.
>
> Anyway, enjoy and report back))
>
> --
> http;//www.helpforheroes.org.uk

The beef won't be dried out because the idea is to bake the crust at high heat and not the beef. The idea behind cooking it with as little liquid as possible is to get a better crust. Well that's what I'm hoping for anyway.

Last night I had lemongrass chicken. It's made by marinating small pieces of chicken with Thai curry paste, a large amount of garlic, black pepper, shoyu, MSG, and cornstarch. This was fried at high heat in a good amount of oil. It takes about a minute to cook a small batch of chicken. Amazing! This dish is all about caramelizing and intensifying the flavor. I used chicken thighs but it would work well with chicken breast. My guess is that you could use practically any kind of nasty meat and it would come out tender and delicious. Brilliant!