[Jacob-list] pressure cooking

[Linda]

My grandmother used her pressure cooker all the time for everything.  I lived on a sailboat for a few years - no oven - 
and I did get good enough to cook a rare beef roast in it (and bake bread, too).  But, I agree, I don't think it's the 
best way to cook a lean, tough cut of meat.  That said, I haven't had a tough cut of mutton and we routinely eat 3 or 4 
year old rams.  Our butcher hangs them abit longer and I quick cook the cuts, rather than slow cook them.  An aside - 
our butcher sells his sausage in the local grocery stores and it's really good.  Dave eats a low sodium diet, so I 
asked Terry if he could make his sausage from our sheep, but leave out the salt.  It came out great! 

This year we are going to have a new champion for weaned lambs in both the longest and loudest screamer, so I'm beat 
and may not have this right.  I think that the cuts of meat with "long" muscle tend to tenderize with long cooking, but 
cuts like rump just dry out and lose flavor with long cooking.

Linda
in Georgia with ear plugs.



On Sat, 15 May 2004 07:38:52 -0400, Gillian Fuqua wrote:
>
>    I'm not so sure I would do meat in a pressure cooker.  I might do a very slow
>roast the way I would for pulled pork or roast it like a pot roast if it was a
>tough cut.  A little bit of wine or vinegar   will help with toughness, the
>acidity acts as a tenderizer.  I suppose if you wanted to get fancy you could
>cut slashes in your roast, slather in an herbed butter, and then do a slow
>roast covered with foil.         I suppose I could also sit here and think of a
>hundred ways to cook up a tough or lean piece of meat but then the weeding,
>errands, cleaning wouldn't get done....
>
>Gillian
>
>
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