Monday, June 8, 2009

Promised Results . . . with pictures

1. This is what I added to the two to two and half lb. roast: potatoes (cut up in about 1 inch pieces), 1/2 medium onion, (sliced), carrots, chopped in bite sized pieces, fresh rosemary leaves, stripped from stem and chopped fine, 1/2 cup flour, salt and pepper to taste. At the last minute I threw in small can of mushrooms, drained, that's why it isn't in the picture. 2. Brown the roast while you are chopping up the veggies. 3. Place the flour, all the veggies in the cooking bag. Shake them around until everything is coated. Add the roast and shake it all around . . . one more time.
1. This is what it looked like before adding the roast. Place the bag in a pan deep enough to cover it all with water. Gather the edge together, close it securely. (I used a black binder clip) Make sure this is out side of the pan with the lid on. Add enough water in the pan that the cooking bag was covered. Bring to a boil I for 15 minutes. I put this in the "nest" (wonder box) at about 9:30 am. When I got home at a little after 6:00pm. I stuck the remote thermometer (thermometer attached to a cable that is attached to the in to see what the temperature was. It registered 139 degrees F. the veggies were done, but not mushy. The cute little roast was pretty tough. 3. I took it all out of the bag and put it all into the oven to cook it a longer, at 250 degrees, until the roast was tender. I should have left the veggies out, they are a little softer than I would have liked.
I think this would work better with the meat cut up in bite size pieces, as well as the veggies. The heat could penetrate it and tenderize it a lot better, just like it does in a foilie dinner on the coals around the camp fire. A little more moisture would also help. Liquid would help distribute the heat faster. I left a little air in the bag as well. I believe that the heat would have penetrated better if there had not been the air pocket to insulate the food.

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