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Tough meat on an electric stove

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Tough meat on an electric stove

olivertwist | Mar 6, 2006 02:25 PM

I've had an electric stove for some time, but learned to cook on a gas stove. I've been able to master the electric oven, but still have problems cooking certain items on my stovetop. Braised meats, stews, pot roasts ... any cut of meat that needs to cook low and slow to tenderize. No matter what I do these dishes come out like shoe leather. I use my slow cooker when I have the time and will do pot roast in the oven, but I really miss having a nice big tender piece of chuck roast cooking in my tomato sauce all day.

I generally brown the meat, add other ingredients and cook at the lowest heat possible. I'm not sure what else to try. Any advice??? And please don't suggest switching to a gas stove. I live in a rural area and don't have that option unfortunately.

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