Sheldon wrote:
> On Apr 28, 12:39?am, "jmcquown" > wrote:
>> Sheldon wrote:
>>> On Apr 27, 2:22?am, Say Serene Like You Mean It
>>> > wrote:
>>>> Say Serene Like You Mean It wrote:
>>
>>>>> There's a chuck roast in the pressure cooker. I'm a little
>>>>> nervous, but day-um, does that thing smell good. I'll post the
>>>>> recipe if it comes out yummy.
>>
>>>>> I've never pressure-cooked meat before. It was falling-apart
>>>>> tender.
>>
>>> That's what folks always claim whenever they've cooked pot roast to
>>> death, as if they actually intended to make Alpo. Falling apart
>>> means way over done... that's not cooking, that's pressure
>>> processing gone awry. Whenever a pot roast can't be sliced as
>>> cleanly as oven roasted it's over done/ruined. Had that been cooked
>>> in a regular pot it could have been tested with a fork for degree
>>> of doneness... and the veggies wouldn't have been the consistancy
>>> of Beechnut.
>>
>>> Sheldon
>>
>> I don't agree. Chuck roast isn't like roast beef such as you'd find
>> at a carving station or thinly sliced for sandwiches. Chuck roast is
>> "stringy", for lack of a better word, and you should be easily able
>> to cut your serving into pieces with a fork.
>
>
> That's what folks always claim whenever they've cooked pot roast to
> death.
>
> Sheldon

Perhaps you just prefer tough, undercooked pot roast.

Jill