Sheldon wrote:
> "jmcquown" wrote:
>>
>> Perhaps you just prefer tough, undercooked pot roast.
>
> Nope... no reason a pot roast can't be cooked buttery tender yet still
> served neatly sliced. Anytime a pot roast is cooked until it falls
> apart because all its connective tissue has been dissolved then it is
> ruined exactly the same as when the accompanying veggies are ruined
> when they are cooked until they are sludge.
>
I don't think this particular cut of meat is supposed to be neatly sliced,
but hey, what do I know? It's the way I've always eaten it.

> A pressure processor can never produce a properly cooked pot roast or
> stew simply because there is no way to test for doneness.

I don't own a pressure cooker and don't ever plan to do so. I figure 30
years of cooking and never needed one, why start now?

> Braised meat must be tested by sticking, because braised meat can't be
cooked
> to temperature as with dry oven roasting... and neither can be
> accurately cooked by time except as a very rough guide because no two
> pieces of meat are the same. People become conditioned to claiming
> that they prefer potted meat cooked till it falls apart into strings
> because they are incapable of cooking it properly. Potted meat must
> be watched very carefully, much more so than a dry oven roast.
> Braizing requires far more cooking skill than any other form of
> cooking... you as a soup maven should know that.
>
> Sheldon

I braise meat all the time; I still like my chuck roast "stringy" In
fact, it's the only cut of beef I want *well done*.

Jill