Originally Posted by kitchenelf
pds, by placing ice in the lid it cools the steam, thus causing it to drip back into the dish.
Well, I found a recipe and you did exactly as they said, same amount of liquid and everything. Did you cut our potatoes in half? Maybe they were too big. Were the green beans raw? Maybe they just didn't get enough steaming action going on to cook them.
Oh great! Now I have to buy one of these to test it out myself - geez, thanks C-Mart - you'll be hearing from my husband.
My green beans were raw and the potatos were cut in half if they were bigger, but the little ones were left whole. I didn't follow a recipe at all, except that I looked through the booklet that came with the doufeu to get ideas about how much liquid, how much time, etc...
I can give you my ingredient list though:
1 3lb. Tri-tip roast
1 3 lb. bag of baby red potatos, large ones cut in half
1 yellow onion, medium/small, cut in half then sliced thinly
1 12 oz. bag of pre-trimmed green beans
1-1lb. bag of carrots, peeled and chopped (about 1 in. pieces)
3 garlic cloves, crushed
1 C red wine - I used a Bourduex.
fresh rosemary (I decided to add this after about an hour of cooking I just put about 6 branches of fresh rosemary on top of everything in the pot)
When I put the meat back in the doufeu after slicing off a couple of slices, I had the heat up a bit too high, and after about a half hour I noticed that the water in the lid was steaming, which is the reason that the instructions say to keep the heat very low, so I turned it down again. I think that the steam action that was going on inside the pot was probably just too low temperature to cook the veggies, after all, the water dripping is meant as a constant basting action rather than a cooking action. Next time I will probably brown the meat, then take it out of the pot, start the veggies and add the liquid, then place the meat back in on top of the veggies. Also, with that size of roast I see now that I did not cook it anywhere near long enough - though the meat was done, tender, and tasted wonderful.