Originally Posted by chilibill
The bitterness goes away about 30 - 45 minutes after we turn the stoves off. I thought it's related to Cumin as it's a bitter tasting spice.
Yes, tri-tip is not usually cooked as a stew. I like it grilled and pink inside. From what I understand all cooks use Tri-tip, I'll test the Chuck roast or brisket soon and post the results. Everyone, cuts the raw meat into 1/4 cubes. I don't know how we can determine if the meat gets an internal temp of 180-190 degrees. I'll put a thermometer in the my next batch but I suspect the boiling liquid will be around 212-213 degrees.
I did experiment with a pressure cooker a couple of times. I think this is the right solution if I can get the timing correct. My pressure cooker acts differently when used outdoors than it did on my range top stove. It seems like, even at sea level, it takes much longer to build enough pressure to close the pressure valve to build pressure. The end result was a lot of steam loss, which is something I thought would be avoided with the pressure cooker.
Thanks for your comments. I do appreciate them. Bill
I got my pressure cooker out and cooked up a batch of chili. Before cooking, I ran a series of tests to determine water loss.
During the first test, I cooked 4 cups (23 ounces) of water. On the outdoor stove, it took 17 minutes for the liquid to make enough steam to close the pressure valve and get the rocker moving. According to the cooker's instructions, beef stew should cook for 25 minutes so I let it boil for 25 minutes and shut off the heat. I let the cooker cool naturally and measured the water. I had 20 ounces of water, which amounts to a 37% loss. Far more than I had expected. It did blow a consistent stream of steam out so I must have cooked it with too much heat.
For the next test, I used 69 ounces of liquid using water, chicken broth, beef broth and tomato sauce plus the spices I use in a cook off. I took only 2 extra minutes to get the cooker to make pressure and I cooked it for the same 25 minutes. This time, I cooked it where the rocker barely moved. The steam loss was only 2 ounces.
Then I cooked the whole chili recipe. Same 69 ounces of liquid and spices but browned 3 lbs of meat beforehand. The boil took about the same amount of time. I also cooked the meat the same amount of time.
I let it cool naturally and removed the lid. The meat was still a little under cooked (chewy) so I lit the stove to restart the boil. After 3 minutes, the meat had turned to mush. The most tender pieces where torn apart. Only the toughest pieces stayed together. It doesn't seem like a pressure cooker is not the correct tool for the job.