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Old 04-04-2019, 01:37 PM   #51
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Originally Posted by jennyema View Post
I do that, too. Its not that hard to do it if its in the oven.

Open door, pull out rack. Take off lid. Tend to it. Replace lid. Slide rack back in, close door. Its not at all back breaking.

It depends on whose back you're talking about.
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Old 04-04-2019, 01:56 PM   #52
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I do that, too. Its not that hard to do it if its in the oven.

Open door, pull out rack. Take off lid. Tend to it. Replace lid. Slide rack back in, close door. Its not at all back breaking.
As opposed to, take off lid, fiddle, replace lid, done

My gas stove maintains a fine, steady temperature so I don't have to fiddle with that at all.

I'm not trying to persuade anyone that my way is better. It's just how I prefer to do it.
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Old 04-06-2019, 08:56 AM   #53
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Maybe you should think again about pulling out the slow cooker, Joel. Here's the Chef John version:


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Old 04-06-2019, 10:35 AM   #54
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As opposed to, take off lid, fiddle, replace lid, done

My gas stove maintains a fine, steady temperature so I don't have to fiddle with that at all.

I'm not trying to persuade anyone that my way is better. It's just how I prefer to do it.
An electric cooktop takes more tweaking, and can run away on you if you don't pay close attention. Plus, my cooktop has four "burners," and each one behaves a little differently.

If business is good, I'm eyeing an induction cooktop for my birthday present to myself. But, until then, my oven does a better job on Dutch Oven cooks.

CD
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Old 04-06-2019, 11:00 AM   #55
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I have an electric stove with the coil "burners". I guess I have been using this stove long enough to know its quirks. I find it very easy to set it and have consistent heating for hours.
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Old 04-06-2019, 11:24 AM   #56
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When it comes to pot roast, the technique is more important than the heat source. Both stovetop and oven will do the job if you do it right.
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Old 04-06-2019, 04:16 PM   #57
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An electric cooktop takes more tweaking, and can run away on you if you don't pay close attention. Plus, my cooktop has four "burners," and each one behaves a little differently.

If business is good, I'm eyeing an induction cooktop for my birthday present to myself. But, until then, my oven does a better job on Dutch Oven cooks.

CD
I’m liking my induction cooktop very much.

If you’re thinking of buying one, make sure of these things:
Wide temp range, from 100F to 550f
Set temps by 5 increments (mine is 10. It’s inconvenient)

Keep in mind that induction cooktops are not the best heat source for things like stir fry (if you’re a flipper). And make sure you’ve got pans that are induction ready!
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Old 04-12-2019, 01:41 PM   #58
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For me a Pot Roast is nothing more that a Beef Stew made with less gravy. Although one requires a slightly different method of cooking. But the end result is the same.

I love barley in beef stew. Not so for Pot Roast. I use both beef and chicken stock for beef stew, only beef stock for pot roast. You get the idea. Basically the same dry seasonings and vegetables. Although for beef stew I do add big chunks of celery for Pirate. I DO NOT like cooked celery. I never add them to a pot roast. Potatoes, carrots, and onions only. I also add whole onions to the pot roast along with finely diced onions.

If you can make one dish, you can make the other. Just a few rule changes.
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