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Question
my friend cooked a delicious roast in a crockpot with carrots and potatoes. she told me to put an inch of water in the bottom and season the meat with lots of salt and pepper. I used more water because I was afraid the roast wouldn't juice up enough.I also tossed the potatoes with salt and pepper before adding them to the crockpot. the
problem is that the potatoes starting turning very dark almost immediately and they are kind of tough. My friend said sometimes her potatoes turn dark and sometimes they don't. Can you tell me why the potatoes turned dark and if there is anything I can do to prevent that in the future.
My roast turned out to be very tender but not as flavorful as hers and I am attributing that to adding too much water????
Pam:
I don't know why potatoes turned dark.
The flavor problem of the meat could be due to a water excess and lots of cooking time or the meat origin and meat cut type.
In this specific case i would use a long cooking time (>2 hours), a very low temperature (100 F) with no water addition.
Thanks a lot,
Enrique
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Enrique Torres
Expertise
How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan frying, grilling and steam systems. How to obtain a more tender, juicy and flavorful meat fillets at low cost. Expertise in sous vide cooking method. How to give better meat fillets at the dish in Catering services while reducing costs.
Experience
My company has been developing studies in meat cooking since 2000, my expertise is based on the lastest studies in meat histology changes related to ageing, storage and cooking process and recipes. My expertise is focused on juiciness, tenderness and yield increasing.
Publications
In spanish: http://sigp.minagricultura.gov.co/soporte/noticias/Boletin_Barrera_Vapor.pdf
Translation: Improvement of culinary quality of beef during cooking process. A ( U$200.000)investigation work. about how to cook 4 standard beef cuts, while reducing ageing time and loses, using last edible technolgy (steam barrier).
Education/Credentials
La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Past/Present Clients
Aramark (Colombia).
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