Yesterday, I fixed pork cutlets for supper. First I brown
them with salt, pepper, onion and garlic. Then I add potatoes. Cover with a can
mushroom soup mixed with a can of water and some Kitchen Bouquet for flavor and
color. I always bake this at 350 for about an hour and a half. We love this
meal and it is super easy. The Problem? Lately
the liquid cooks away. This happens even when I cook a roast or pork chops in
the oven. My oven is off a few degrees
but I have two oven thermometers in it and adjust the temp to reach 350. And I use a Simply Calphalon nonstick Dutch oven
& cover.
I have always thought the lid didn’t fit tight enough and
that maybe that was part of the problem. So yesterday, I used foil to cover the
pan, plus the lid. And guess what? It didn’t help. I checked it after an hour
and good thing I did. It was almost out of liquid. Added a bit of water and
left it for another half hour. It was as good as ever, even though it had less
gravy than normal. Meat was tender and potatoes were done and tasty. So, do you think it is the Dutch oven pan or
do you think it is my oven? Anyone ever
have a similar problem? Suggestions
welcome.
Have a great weekend.
Rose
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