Third roast ruined with Ninja Foodi. Details in comments.
Third roast ruined with Ninja Foodi. Details in comments.
by palexander_6
3 Comments
palexander_6
My old crockpot was just a basic $30 something one from Walmart that ran way hot and I had to cook everything on the low setting, and the liquids would be boiling after an hour. I got the ninja foodi and have cooked three roasts the exact same way I would in my old crock. 8 hours on low. As far as I can tell my old one ran way hotter, so I am not letting this one cook long enough? The roast is tough and inedible at this point. I turned it back into low once I got home from work hoping to salvage it.
psocretes
I’m a bit confused by some of the comments. I use the same technique as they used in World War Two. They used an old tea chest filled with straw and put a casserole from the oven in the straw box to simmer all day. It was done to save energy. I’m single and only do small portions. I heat the meat in gravy to a simmer. I then fill a pre-heated vacuum flask with the meat and gravy and leave it for at least two hours (I do this when I go camping too), four is better and the meat is completely cooked and very tender. I just re-heat the meet and serve. It is as tender as can be. I can’t understand what’s going on. If I were you I would try my method and see if it works. That will help explain what’s going on. I have never had trouble like this slow cooking and I’m seventy. Is it possibly the meat?
Jenksy-
I’ve also the older foodie. For slow cooking beef I sear the outside of the joint on sear/saute then add my liquids in while on sear saute. Get it all upto temperature then put it on high slow cook. It’s the best beef I’ve ever eaten
3 Comments
My old crockpot was just a basic $30 something one from Walmart that ran way hot and I had to cook everything on the low setting, and the liquids would be boiling after an hour. I got the ninja foodi and have cooked three roasts the exact same way I would in my old crock. 8 hours on low. As far as I can tell my old one ran way hotter, so I am not letting this one cook long enough? The roast is tough and inedible at this point. I turned it back into low once I got home from work hoping to salvage it.
I’m a bit confused by some of the comments. I use the same technique as they used in World War Two. They used an old tea chest filled with straw and put a casserole from the oven in the straw box to simmer all day. It was done to save energy. I’m single and only do small portions. I heat the meat in gravy to a simmer. I then fill a pre-heated vacuum flask with the meat and gravy and leave it for at least two hours (I do this when I go camping too), four is better and the meat is completely cooked and very tender. I just re-heat the meet and serve. It is as tender as can be. I can’t understand what’s going on. If I were you I would try my method and see if it works. That will help explain what’s going on. I have never had trouble like this slow cooking and I’m seventy. Is it possibly the meat?
I’ve also the older foodie. For slow cooking beef I sear the outside of the joint on sear/saute then add my liquids in while on sear saute. Get it all upto temperature then put it on high slow cook. It’s the best beef I’ve ever eaten