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Recipes, Food Tips, Healthy Eating & More
Just Want to Talk | Last Active: May 3 12:28pm | Replies (2440)Comment receiving replies
@imallears
You’ll be amazed as I was but my roast turned out ok. I couldn’t believe it. When I poured some olive oil in the pan to brown the roast it turned out to be vinegar. But I really like it so I just left it in there and add a tamale boil along with it. Just a little bit of extra flavor. It was already cooking when I got your message. Boy oh boy were you ever right about it sticking. It took me hours to get that pan clean. I was just going to throw it out and that’s probably what I should’ve done. Next time I’ll follow your instructions and if it burns again like that then I’ll just throw the bloody thing in the garbage and be done with it. I like your suggestion of Worcestershire sauce or as my dad used to call it bug juice. I would’ve put some in but someone told me not to take the lid off once it started cooking.
Now I just have to figure out how long to cook a big it won’t come out medium instead of well done. A well done steak is like chewing on shoe leather.
Jake
Replies to "@imallears You’ll be amazed as I was but my roast turned out ok. I couldn’t believe..."
Oh, @jakedduck1, adding vinegar instead of olive oil sounds like something I might do. But the funny thing is that mil made what she called a "New York pot roast" that called for vinegar! I didn't watch her prepare it but it was sooo tender and there was no taste of vinegar. The pot roast won't be ruined if you peak inside so try slicing a bite to see if it is at the right doneness for you. Have to agree and wonder at those who actually pay money for "shoe leather" steaks. What a waste!!!!
@jakedduck1
Glad it turned out okay. I love vinegar in recipes so I guess your use of it was a happy mistake...kind of. At least it got seared lol. Use the soapy water method as @contentandwell said. I found that just plain water in the pot on the stove under a low flame works too. But it won’t happen to you next time. I keep my oils and vinegars on two separate shelves . I have a lot of different types.
You can freeze pot roast slices in gravy. So try another one soon and make sure it’s oil and not vinegar. Google some seasonings and just keep tasting....at least you can do that the old fashioned way. I used a recipe once that included everything to be cooked in an oven in one pan. I will look at that again. I make notes on any recipes I found and , if they are keepers, I have a spiral bound notebook I put them into with protective envelopes. Very few are perfect as they are originally written. Many of my meals are “off the cuff” and turn out amazing and I don’t even remember what amounts of seasonings or ingredients I used. Long time good cooks do that all the time.
FL Mary
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@jakedduck1 when something is really burned on and you think it’s beyond redemption, fill it with hot water and detergent and let it soak overnight. I’ve even left pots for a couple of days with soapy, hot water in them, refreshing the hot water a couple of times. You can even put the pan or pot on the stove with soapy water in it to get the water really hot.
As you can tell, I’ve burned my share of pots, one just last week. It survived!
JK