Cooking For Engineers

[hrr]

Recipes for many soups, stews, etc., call for the pot to be brought to a boil, and the heat then reduced to a slow simmer for several hours. Since simmer is just below boiling, is there any reason you couldn't take the pot and put it in a preheated oven immediately after it comes to a boil (so it starts out hot)? I am sure the answer is no, there is no reason, because I have done it.

My question is this. Assume the only uncooked food in the pot is vegetable (i.e., any meat is already fully cooked). Since at really any temperature there is no risk of burning or boiling over in the oven, in theory does it make any difference at what temperature you set the oven, or is it just a function of how long it will take? Is there a temperature that is too high, or too low, for this purpose?

[Anon]

No; this is how Pot Roast is cooked and is otherwise called 'braising'.

[LAN3]

Well, assuming the pot is covered (not pressure-sealed or anything), the temperature should be at least 200F which is a simmer (and a fast simmer), and not more than about 350 just because you want the liquid to stay in the vessel for the most part. The liquid will keep everything in contact with it at around 212F, of course, but the steam has license to get as hot as it wants, and if the steam gets hot enough, the steam pressure will lift the lid and the liquid will depart. You don't want all the liquid to leave in the case of a braise, but at the same time, you don't want everything to be immersed in a braise. A braise is great for breaking down firm vegetables and tough cuts of meat, but less liquid concentrates the flavor and all that.

[raffe44]

I would not raise much more than 212F. You have less risk of making a mess in your oven and the lower the temp of the braise the more tender your meat (or whatever) will be. It just takes longer.

[werty]

If its liquid , you can do anything .
You can simmer at 50 watts or
serious cookin at 1000 watts .
Sphagetti , rice especially .

BUT if it has NOT extra water , you're outa luck
for the heat leak from sides/top will scorch the bottom .


I can't find pots with lots of insulation to mimic
a small oven . Ovens can allways be forced to cook evenly .
Heat leak is an open pan that is hot only bottom .


BTW
The fans in new ovens arent absolutely needed .
But id like to see the new I.R elements as they have
on the range ! The problem is the old material
lasts long time , but the CLEAR fused silica can
die sooner. Halogen light bulbs work same .


I am traveling , can't afford a kitchen .
Try to use Asian rice cookers ! Heat leak
above the bottom is too much , even with top
closed , i can't cook much .
Teflon helps because it can't stick . Without T' it
would gum up the whole bottom .

I tried a new kind of glass cooker ( big glass bowl
with a top that has a single heater element and a fan .
But mine is a halogen ring ( like halogen lamp )
and you get "broil" function , in 3 seconds ! It lights
up my room ! Its a 1000 watt light bulb .

But heat leak is still so bad thru the glass , i must add
alum foil inside and drop a glass bowl into the big
bowl to brown my spuds / hash browns .
Now if i could get it to tumble , the food
would not stick !!

i don't trust the TV cooks with their
open fry pans . the heat is uneven unless deep
oil ! You always cook safer with even heat .
Then at end , for appearance , you broil to
brown it !
Like oven pizza . I calc the bake time , then broil
to brown/bring out the peperroni oils .

Ovens heat evenly if you have insulation below
the food . Alum pans passes too much heat to the food .
glass works good
This makes the heat come from air and conduction
thru the bottom , so its more even .
Ovens can do anything .

A perfect small oven is 14 inches round , 8 inches tall
A window in the top .
all elements are fuzed quartz / silica and
a small fan . And highly insulated to not heat
the counter top

No one makes it .