Great video. Thanks. One thing, though. When your browning the surface of the roast its not called "braising." Braising is a technique for cooking meats in liquid, which is what you're doing in the thermo cooker. If I may suggest, spend more time browning the meat. Use a high heat to carmelize the proteins on the surface of the roast. This carmelization will add richness and flavor to the cooking liquid. This is a tough call but ideally you would want to reduce the cooking liquid by half, at least, to concentrate the flavors. But then, The meat might dry out. You mightr want to consider an immersion blender to l;liquify the vegetables and thicken the liquid that way. Overall though, great job!
I just tried this. I used pork butt instead of the roast , McCormicks beef stew seasoning and the veggies I had on hand. Because it was a larger cut I brought it back up to the boil after 6 hours and held it at the boil for another 4 minutes,then returned it to the cooker for 12 hours. The result was very flavorful and tender. it made excellent pulled pork. And a lot of yummy broth. Not the same as roasting. But I don’t like to leave the oven on when I’m not home or when I’m sleeping. This is a safer alternative. I will be trying this again.
Great video. Thanks. One thing, though. When your browning the surface of the roast its not called "braising." Braising is a technique for cooking meats in liquid, which is what you're doing in the thermo cooker.
If I may suggest, spend more time browning the meat. Use a high heat to carmelize the proteins on the surface of the roast. This carmelization will add richness and flavor to the cooking liquid. This is a tough call but ideally you would want to reduce the cooking liquid by half, at least, to concentrate the flavors. But then, The meat might dry out.
You mightr want to consider an immersion blender to l;liquify the vegetables and thicken the liquid that way.
Overall though, great job!
I just tried this. I used pork butt instead of the roast , McCormicks beef stew seasoning and the veggies I had on hand. Because it was a larger cut I brought it back up to the boil after 6 hours and held it at the boil for another 4 minutes,then returned it to the cooker for 12 hours. The result was very flavorful and tender. it made excellent pulled pork. And a lot of yummy broth.
Not the same as roasting. But I don’t like to leave the oven on when I’m not home or when I’m sleeping. This is a safer alternative.
I will be trying this again.
it is a boiled pork and not a roast
+Pome Lerch and doesn't look one bit apetizing, if i may add. waste of good pork, IMO. i'd NEVER cook such a good cut like that.
Where do you get the Ultra-gel from?
Can you cook dried pinto beans in the cooker?
Thanks, jas
You should have browned the meat!
Yuck