If I cook four 5lb pot roasts from 1am to 1pm, do you guys think they'll be done in time, or should I cut them down to like 2.5lb roasts, just to make sure?
@souschef, I need help, dude. It's a 20lb chunk of bottom round that I've got to fabricate, (that's gonna give me about 17lbs of actual meat) and two already prepped bottom round roasts that are about 3lbs, each. I'm really stressed about this one. Might be time to stop doing these dinners. It's nice to still have a place in the world, but I haven't slept in three days.
I can't turn the roasters above 325°F It offends me to do otherwise.
I'll be honest, i have no experience preparing roast this way, but i'd follow your idea. I'd cut them down to 2.5kg
I'll expedite the cooking process, but such long cooking times are made so you dissolve the collagen from this kind of cuts. If you did the 3lb one, do the same for the 2.5lb. Pick one to test as you progress so you can find where you're at with the rest of them. Thermometer is nice to have, but the texture is more important because of the collagen detail
I think you'll do fine with your plan, it's what i'd also do
As thread tax, i was taught a technique that allows me to make demiglace in around 2 hours. I'll recipe the recipe from memory so if it sounds confusing i apologize:
>1 set of pork ribs
>1 pig feet
>vegetable stock
>butter
>around 30ml of filtered black coffee
>1g of cocoa powder
>brown sugar to taste
As for stock:
>sautée in high heat quarter onions, coarsley diced carrots and celery, garlic, bayleaf, thyme
>add about 1.5L of water
>let it simmer
>get pork feet
>salt water
>bring it to boil
>discard water as soon as it starts boiling and repeat 2nd and 3rd step three times
>add pork feet to vegetable stock
>simmer it for 30 minutes
>on a pan
>add a little olive oil
>cut the pork ribs in individual ribs
>get the pan in very high temperature
>add 1 rib
>lower the temp
>progressively add the rest of the ribs, one by one
>sear them in all sides
The objective in this part is create a crust at the bottom of the pan that we'll base the sauce on:
>after getting the ribs browned add 2 quarters of an onion, 3 smashed garlic gloves with skin on and thyme
>add around 60g of butter but do NOT stir it
>once butter is melted and aromatic you'll need to set it aside, by filtering the contents of the pan so you get rid of the butter but keep anything else
>now you need to deglaze the pan with the vegetable/pig feet stock
>add one shallow laddle of stock and reduce it until it sticks to the pan, then do this step again 2 times
>now add more stock until you cover all the content of the pan and let it reduce on medium, you can add the cocoa powder now
>after reducing, you'll need to remove all solids from the pan (pork, vegetable and aromatics) and set aside, feel free to eat the ribs now as they won't be used anymore
>filter this sauce into a wok or any nonstick pan on medium-low
>add the coffee (i've set aside 30ml, but i didn't use it all, i'd say i used 23ml or so, the important part is to be coffee forward but not overwhelming, coffee here is usually pretty strong so you might have to add more) and the brown sugar
>reduce one last time till it thickens a little bit (it'll thicken more after you turn off the heat so do overdo it)
