[Jacob-list] pressure cooking

[gf]

All,

Thanks for all the advice.

I soaked for 12 hours, in 1 bottle of teriyaki, 2 bottles of water, and 1/2
bottle of worcestershire sauce. I cooked in that mix with some diced garlic,
3 bay leaves. (meat covered, back and shoulder pieces.) The pressure cooker
did not have a gauge but did have a 'rattle cap' that shook at 15 psi. I
started turning down the heat and cooked for ~ 40 minutes. Allowed to cool
on its own. Transfered to a roaster, covered with carrots, potatoes,
peppers, more garlic and baked 300 degress for 2 more hours.

This was a 3 year old ram at the end of rut ... and it was edible. It was
far superior to the crock pot and barbeque sause for 6 hours. I think it
worked great ...I probably will cook all older animals that way!

Gary


----- Original Message ----- 
From: "Linda" <patchworkfibers at alltel.net>
To: <gillianfuqua at adelphia.net>; <jacob-list at jacobsheep.com>
Sent: Saturday, May 15, 2004 7:25 PM
Subject: Re: [Jacob-list] pressure cooking


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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http://www.patchworkfibers.com/2004lambs.html
Patchwork Farm in NE Georgia



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