Who knew??

Stuffed Sirloin Tip Roast - YouTube (http://www.youtube.com/watch?v=SvOJ2Wm6Nt4)

I found another shorter version.
The Magic of Chef Paul - Yummy Roast - YouTube (http://www.youtube.com/watch?v=HmhDMJpf_C0&feature=related)

I've never used a pressure cooker, but I've always thought that poking holes in meat was seldom a good thing (regardless of the cooking method). He made it look tasty (and visually appealing) with different color bell peppers, and my taste buds were anticipating liking the flavor combos.

But I'm thinking the meat would absorb the flavors without losing their juices while not poking holes in it, right? It sounds to me like great tasting gravy, but dry meat.

If anyone tries this, would you let me know how it turns out? I'm truly curious.

:buddies:

I've never used a pressure cooker, but I've always thought that poking holes in meat was seldom a good thing (regardless of the cooking method). He made it look tasty (and visually appealing) with different color bell peppers, and my taste buds were anticipating liking the flavor combos.

But I'm thinking the meat would absorb the flavors without losing their juices while not poking holes in it, right? It sounds to me like great tasting gravy, but dry meat.

If anyone tries this, would you let me know how it turns out? I'm truly curious.

:buddies:

America's Test Kitchen says that poking holes = dry meat is a myth. But I am lifelong conditioned to not poking holes in meat, either to marinade or to flip on the grill.

America's Test Kitchen says that poking holes = dry meat is a myth. But I am lifelong conditioned to not poking holes in meat, either to marinade or to flip on the grill.

Same here on the marinating or grilling. I can see ATK's theory carrying weight for things like probing for an instant read temperature (minimal liquid escaping). But I'm thinking when liquid finds a way out from multiple piercings like in this demo, you're more likely going to get good potential flavor from the gravy. And you may be fooled into thinking it tastes good because of the gravy, but the meat is still dry from not retaining the juice. It might be something worth researching again, though. Still learning here. :shrug:

Same here on the marinating or grilling. I can see ATK's theory carrying weight for things like probing for an instant read temperature (minimal liquid escaping). But I'm thinking when liquid finds a way out from multiple piercings like in this demo, you're more likely going to get good potential flavor from the gravy. And you may be fooled into thinking it tastes good because of the gravy, but the meat is still dry from not retaining the juice. It might be something worth researching again, though. Still learning here. :shrug:

ATK says that multiple flippings on the grill will result in a juicier burger. But I have the voices of my dad and grandfather constantly in my head - "Flip the burger ONCE." And they both made pretty darned good burgers, so I only flip once. :lol:

I like to sear both sides then cook. So I guess 3 flips is what I strive for.

I have heard that adding salt to some meats while cooking, dries it out too. I like to sear the meat on both sides also, and think it holds the juices in.

America's Test Kitchen says that poking holes = dry meat is a myth. But I am lifelong conditioned to not poking holes in meat, either to marinade or to flip on the grill.

So how do you stuff a ham??
I always cut slits in my roast beef and stuff with slivers of fresh garlic.
This recipe intrigued me because it sounds like a stuffed ham spin off.

I've never used a pressure cooker, but I've always thought that poking holes in meat was seldom a good thing (regardless of the cooking method). He made it look tasty (and visually appealing) with different color bell peppers, and my taste buds were anticipating liking the flavor combos.

But I'm thinking the meat would absorb the flavors without losing their juices while not poking holes in it, right? It sounds to me like great tasting gravy, but dry meat.

If anyone tries this, would you let me know how it turns out? I'm truly curious.

:buddies:

You won't get dry meat when you use a pressure cooker no matter how many holes you poke in the meat. You're more likely to get "mushy" meat if you overcook, but not dry. Most roasts done in a pressure cooker are "fall apart" tender.

Most Sundays, when I was growing up, the roast or meatloaf or pork and saurkraut went into the pressure cooker after church and we ate an hour or so later. My mom always put garlic in holes in the meat - the real key was searing the meat well before cooking (more for taste and look), and it was always yummy.

I'm a big fan of pressure cookers - there's an electric model I'd like to buy one of these days.