(no subject)

[unicornduke]

 I have a pork loin roast defrosting in the fridge for making Sunday. 

I need to figure out how I want to cook it (instant pot or oven) and what spicing, etc I want to use for it. 

I also want to try this potato recipe. 

Comments

[graydon]

Yay roast!

That amount of maple syrup is the cranberries-and-sharp-apples amount, so I can see squash coming out a bit sweet. (chorus: depends on the squash! everything depends on the squash!) Dryness can be the dutch oven lid; the tighter the fit, the less dry. (There's at least one cuisine where they use clay to seal pots; that's probably going too far in this application, but it wouldn't hurt.)

It's a very versatile technique. The only thing to watch out for is if the liquid starts with anything able to settle; it will tend to settle and burn. (had a bad experience with popped quinoa that way.)

[unicornduke]

I think it was mostly the cider as liquid that caused sweetness issues, but I know better now and can adjust. I will definitely do this again! I've got some venison roasts that I haven't done anything with so I've got plenty to work with.

[graydon]

Oooh, venison.

Little damper, little extra fat (right on top of the roast when it goes in), little extra acid. (Pick sharper fruit juice.)

May it come out splendidly!