Hi all, we recently bought the Eco Pot after a demo at a camping show. I thought I would try it out at home before the 'real thing'. The recipe and, I remember, at the demo stated 30 mins simmer post boil then 3 hours in the Eco Pot. I did this but my meat was nowhere near cooked. It was stiffened but not cooked. I would assum it really needs a couple of hours longer than 3 hours. A friend who has the Dream Pot thinks her pot needed at least 5 hours to cook a 1.5kg silverside. The demo at the show produced a melt in the mouth piece and I'm quite sure they stated 3 hours. How long to other thermal cooker users leave their meat to cook for?
Thanks for the welcome :) Just watched a video on Ecopot website of Thommo cooking a silverside and he too, states 3 hours in the pot. I do have to wonder how they are getting it cooked in that time and mine is not. And they state a 2kg piece of meat. I used 1.5kg. Thanks for the input. I am going to have another go, and this time leave it for 5 hours to see if it works better. If not, back into the pressure cooker as was the last one :/
Well, still not satisfied with the result. The piece I had in the fridge was 2.4kg. I boiled it on the stove for 30 mins and it's been in the Ecopot for 5.5hrs. It's a bit better then the one cooked for 3 hours but certainly not melt in the mouth sort of thing. If it weren't so late, I would pop it into the pressure cooker to cook it a bit longer. Hoping it will suffice for slicing in the morning when it's cold. Very disappointed :(
I did a piece of silverside in the Ecopot - put the meat into boiling water, and boiled for 35 minutes - then in the Ecopot for about 2 hours - but next time am going to boil for about 45 minutes. First one was good, but just thought it could have been a bit more tender. Did a piece of pickled pork in half that time - yumbo!!!
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jules "Love is good for the human being!!" (Ben, aged 10)
I have a Dream Pot and start my silverside (about 1kg) first thing in the morning by boiling for 20 minutes before putting the pot into the thermal casing and filling the smaller pot with boiling water and placing on top. The meat is ready when we want to eat around 6pm. I've never tried to do it in less than 8-9 hours because it's a travel day dinner and the pot sits in the shower once we pack up and leave until dinner time.
I had three three tries before I got it right in my Eco Pot.
Rinse the silverside then cover in cold water. Fill the large pot 3/4 full. This is important. It may froth over on the stove - just adjust the lid. You could use the small pot on top but this is easier, I think.
Add seasonings - bay leaves, peppercorns, vinegar, brown sugar, wedge of onion etc.
Bring to the boil at medium heat. Simmer for 30 minutes.
Place in outer thermal pot. I leave a 2kg piece for 4-5 hrs. I then take the lid off and leave another hour to cool a bit. This ensures it remains moist. Wouldn't leave it any longer for food safety reasons.
Last one was the best I've ever cooked in almost 43 years of marriage (he says).
Hope this helps.
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A lot of the difference between a good piece of silverside and a tough silverside is the words "simmer" and "boil" I choose to simmer - have never had a tough one yet, either in Eco Pot or on the stove.
Allowing to 'set' in the water, as silver gypsy says, also helps for a moist end product
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