Cooking Pork & Sauerkraut in a DCB: Questions & Answers

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Discussion Overview

This thread explores various experiences and questions related to cooking pork and sauerkraut in a DCB (Deep Covered Baker). Participants share their cooking methods, outcomes, and personal preferences regarding this dish.

Discussion Character

  • Anecdotal
  • Exploratory

Main Points Raised

  • One participant inquires about cooking pork and sauerkraut in the DCB, specifically asking about adjustments to cooking time due to the liquid from the sauerkraut.
  • Another participant shares their experience of cooking pork tenderloin in the DCB, noting it turned out moist and delicious, while suggesting that some trial and error may be involved with sauerkraut.
  • One participant expresses a desire to experiment with cooking methods, indicating they plan to try the dish soon.
  • A participant mentions regularly cooking pork and sauerkraut in a crockpot and encourages trying it in the DCB, emphasizing the importance of checking the pork's temperature.
  • One participant notes they recently ordered a thermometer to assist with cooking, indicating they had not previously used one.
  • Another participant references a recipe for pork tenderloin using onions, suggesting it might be worth trying even though it differs from sauerkraut.
  • One participant shares their experience cooking two pounds of pork tenderloin in the microwave, noting the cooking time and expressing interest in trying chicken breasts instead.
  • A participant updates the thread after cooking pork and sauerkraut for brunch, reporting it took longer than expected but was well-received.
  • One participant asks about using sauerkraut with juices and expresses enthusiasm for the dish.
  • Another participant mentions using sliced onions instead of sauerkraut and shares their cooking experience, including side dishes served.
  • One participant expresses a strong preference for the dish, sharing their cooking time and mentioning a less favorable experience with turkey breast tenderloin.

Areas of Agreement / Disagreement

Views differ on the best cooking method and time for pork and sauerkraut, with no clear consensus emerging on the ideal approach.

Contextual Notes

Participants share personal cooking experiences and preferences, with some experimenting with different ingredients and methods while others rely on established recipes.

Who May Find This Useful

Consultants interested in exploring different cooking methods for pork and sauerkraut in the DCB may find the shared experiences and insights helpful.

chefheidi2003
chefheidi2003
Gold Member
Messages
2,935
I have a question, has anyone done this yet? I am a bit behind and have not tried this yet but here is my question. We do Pork and Sauerkraut for New Years and I was thinking about trying to do it in the DCB. Does anyone know, since there will be the liquid in it from the sauerkraut, would I need to change the cooking time at all or should I just try it out and keep an eye on it and temp check it?? Do my questions make sense??
 
I did the 10 minute tenderloin at a show once and sold 3 DCB's, and someone who booked a show bought it later at her show. It might be a little bit of trial and error with the Sauerkraut. It turns out really moist and delicious! Have fun experimenting! (don't forget, you can always bake it in the oven, which might be better with the sauerkraut).
 
  • Thread starter
  • #3
I know but always cooking in the oven gets boring, I like to experiment. I think I will definately try it...I might even try it tonight.
 
Heidi,

I do pork and sauerkraut in my crockpot all the time. :thumbup:

Give it a try -- throw it all in the baker and microwave according to the directions for the 10 minute pork and see what happens. You have to "take the temperature of the pork" so you'll know if it needs to cook a little longer.

Let us know!
 
  • Thread starter
  • #5
Yes and my thermometer is out for delivery right now. I haven't done any of this stuff because I didn't have a thermometer so I finally ordered one with a show that I submitted last week.
 
In the F/W SB their is a recipe for the pork tenderloin using onions on the bottom. It's not quite the same as sauerkraut because the onions aren't precooked, but I think it's worth a try. I thought it was great to do the pork tenderloin in the microwave. It only took 8 minutes for me to cook two pounds of tenderloin. I can't wait to try the chicken breasts in place of the tenderloin. We don't eat much pork.
 
  • Thread starter
  • #7
Well I think I might spoil my mom and my sister tonight. I want to try a new trifle also so I am going to make that for dessert. Plus the Pork and Sauerkraut for dinner. I am not sure yet what I am going to make as sides but there is another thread on here with some great suggestions. Probably mashed potatoes they are always great to go with Pork and Sauerkraut.
 
JAE said:
In the F/W SB their is a recipe for the pork tenderloin using onions on the bottom. It's not quite the same as sauerkraut because the onions aren't precooked, but I think it's worth a try. I thought it was great to do the pork tenderloin in the microwave. It only took 8 minutes for me to cook two pounds of tenderloin. I can't wait to try the chicken breasts in place of the tenderloin. We don't eat much pork.
Click to expand...
That's really good to know cause I bought 2 lbs of it for my brunch today and was not sure if I needed to double the cooking time? I can't wait to hear how it turns out?!

Except, I dont' have the thermometer and I am not sure my host does either now that I am reading about using one!:eek: Can I just make sure it's not pink and it will be ok to eat???:confused:
 
Update... I just made it for my brunch and with two pounds it took well over 25 mins for it to cook through! Everyone liked it though and said how moist it was! I will definitely recommend it to other hosts for sure! And want to make it for my parents!
 
Heather~

Did you use a bag of saurkraut with the juices and everything? We love pork and kraut and I want to do this!
 
No I just sliced up the unions and put them underneath, noone really ate them though, just the pork.
 
I have made this many, many times LOVE IT. I have only found 1 1/2 lb. pkgs. I cook mine 15 min. set 10 min. so far great everytime. I tried the turkey breast tenderloin. Need to work on that one though, It was okay but I wouldn't walk across the street for it. We just finished dinner, Pork tenderloin, Rice, Corn that I froze and Mom's apple crisp, YUM YUM!
 

Frequently Asked Questions

What is a DCB and how is it used for cooking pork and sauerkraut?

A DCB, or Deep Covered Baker, is a versatile stoneware cooking tool from Pampered Chef designed for microwave and oven use. It is ideal for cooking pork and sauerkraut as it retains moisture, allowing the pork to become tender and the flavors to meld beautifully.

What type of pork is best for cooking with sauerkraut in a DCB?

The best types of pork for this dish are pork loin, pork shoulder, or pork chops. These cuts are flavorful and become tender when cooked slowly with sauerkraut, absorbing the tangy flavors.

How long does it take to cook pork and sauerkraut in a DCB?

Can I add other ingredients to the pork and sauerkraut in the DCB?

Yes! You can enhance the dish by adding ingredients such as onions, apples, or potatoes. These additions can complement the flavors of the pork and sauerkraut, creating a more robust meal.

How do I clean my DCB after cooking pork and sauerkraut?

Cleaning your DCB is easy. Allow it to cool completely, then soak it in warm, soapy water. Use a soft sponge to remove any food residue. Avoid using harsh chemicals or abrasive scrubbers to maintain the integrity of the stoneware.

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