Dear Barbara: How come slow cooking meat, such as pot roast, can turn out dry and kind of stringy when it is cooked in liquid? — Sue from Lodi
Dear Sue: Long, slow cooking is called “braising,” and will make even the toughest meat very tender. The two most common reasons that will make the meat turn dry and stringy are: 1) adding too much liquid (you only need a small amount); and/or 2) the temperature is too high. Try browning the meat in the pot, using a little oil, over a med-high heat. This will help to seal in the juices. You should also use a pot or roaster that is barely larger than the roast and has a tight fitting lid. You then need to add the liquid and turn that heat down to low, or put it in a low temp oven, 275 to 300 degrees. If the temperature is too high, it draws the juices from the meat into the liquid. Good for gravy, bad for meat!
You must login to view the full content on this page.
Or, use your facebook account: