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Old 10-04-2015, 03:38 AM   #1
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Red face Veggies still hard after 90 mins

Hello,

I made a meat and veg casserole, with potato, carrots and sweet potato diced into approx half inch cubes.
I included a jar of masterfoods Cooking Sauce...
https://www.masterfoods.com.au/cooki...nion-red-wine/

... and about a cup of beef stock, and about a cup of water.

I baked it in the oven for 90mins, and when I dished it out and began eating it, I found that the vegies were still a little bit hard and not as tender as I would have thought for such a long cooking time at 180C.

Now if I had boiled these vegies in a pan of water for 90mins, there would be nothing left of them... especially the potato, so what do you think went wrong.

Thanks

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Old 10-04-2015, 05:18 AM   #2
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180C is a very moderate oven, i.e. not even medium heat. Was the meat cooked in this time?

How crowded was the casserole with all these root vegetables? There needs to be some loose liquid i.e. not too thick a sauce for them to cook sufficiently.
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Old 10-04-2015, 05:32 AM   #3
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Hi,
The meat was lovely and tender.
I'm confident that there was enough liquid which is why I added a cup each of stock and water. When I took it out of the oven it was happily boiling away.

Remember that boiling point of water is 100 C, but the oven was set to 180C
So this suggests the oven should have been hot enough for 1 & half hours.

It's got me stumped.
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Old 10-04-2015, 05:52 AM   #4
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Quote:
Originally Posted by AeroGEL View Post
Hi,
Remember that boiling point of water is 100 C, but the oven was set to 180C
So this suggests the oven should have been hot enough for 1 & half hours.

It's got me stumped.
For the benefit of those in the Fahrenheit world, 180 C is 356 F.
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Old 10-04-2015, 08:57 AM   #5
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Did you bake it covered or uncovered?
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Old 10-04-2015, 03:37 PM   #6
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Yes, the casserole container was covered whilst cooking.
Also, I added a can of diced tomatoes and some tomato paste, (concentrate).

Is it possible that a high acidity of the liquid had something to do with this result?
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Old 10-04-2015, 04:30 PM   #7
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You may have overcrowded the pot with the veggies. Letting it boil another 15-20 minutes might have been just enough to completely cook the veggies. Also, next time, try to cut the veggies a little smaller or do what I often do -- steam the veggies slightly and then add them to the boiling pot. They are always cooked through and not mushy. If your veggies were older, maybe overgrown, they have more fiber and take longer to cook. Good luck next time!
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Old 10-04-2015, 04:37 PM   #8
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Thanks ShellyCooks.
I'll try an extra 20mins next time, and then try some pre-cooking in the steamer if the extra 20mins doesn't help.
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Old 10-04-2015, 05:41 PM   #9
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Did you preheat your oven before placing the casserole in the there?
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Old 10-04-2015, 06:58 PM   #10
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No... I'm pretty sure there was no extended period of pre-heating.
Maybe 3 mins at most.
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