Why Did My Deep Covered Baker Recipe Take Longer to Cook?

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Discussion Overview

This thread explores experiences and challenges related to cooking with the Deep Covered Baker (DCB), particularly focusing on cooking times for chicken and pork tenderloin. Participants share their personal cooking experiences, discuss factors that may affect cooking times, and inquire about using different cuts of meat.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant mentions that their chicken and pork tenderloin were not fully cooked at the recipe's suggested time.
  • Another participant suggests that cooking with the lid on may affect cooking times and notes that microwaves can vary in wattage.
  • One participant shares that their cooking experience was faster, indicating variability in results.
  • Several users discuss the importance of the size of the meat, with one noting that larger cuts may require longer cooking times.
  • One participant highlights the need for a turntable in the microwave for even cooking.
  • Another participant shares their experience of cooking pork shoulder in the DCB and provides details about their method and results.
  • One participant expresses confusion over the cooking time for pork tenderloin and mentions that it continues to cook after being removed from the microwave.
  • Another participant emphasizes the importance of letting the meat rest before cutting.

Areas of Agreement / Disagreement

Views differ regarding the cooking times and methods for the DCB, with no clear consensus on the best practices for achieving desired results.

Contextual Notes

Participants share personal experiences with various cuts of meat and cooking methods, highlighting the variability in results based on individual circumstances.

Who May Find This Useful

Consultants interested in cooking techniques and experiences with the Deep Covered Baker may find the shared insights relevant.

C
camiesu
Messages
16
I have tried both 30 minute chicken and pork tenderloin and neither if them were done at time recipe said still raw inside in some parts. Glad i did at home and not at a show. Any suggestions as to what happened and has anyone tried these
 
did you do cover on or off? if off try leaving it on. You Micro may be a lower wattage. try adding 5 minutes. The thermometer is a great tool to have with this for these reasons. I know if your tenderloin is larger than the recipe calls for it will take longer.
 
Mine cooked faster! I do want to get that new thermometer, because who knows what hosts microwaves are like. ;)
 
Does your microwave have a turntable? If not, then you need to give the DCB a quarter turn every 10 minutes for the chicken.

I don't do the pork, so I can't say about that.
 
Also, did you make sure the size of the chicken and pork were the same as called for in the recipe? I know the pork tenderloins found in the store around here are often more than one pound, and that affects the cooking time too.
 
Also, there's pork loin and pork tenderloin. I bought the wrong thing once and wondered why it took forever to cook only to realize my mistake. :D
 
Just got some pork shoulder at a great price, has anyone ever tried this in the dcb?
 
The 10m for the pork tenderloin is for medium well....which I don't get...but it is listed in the recipe as such. My micro is over the stove, 1000W and it takes 12m for the tenderloin....I always state 12m for the tenderloin.

The chicken, according to test kitchens, will cook in 30m if made without the lid. If you wish to use the lid, then it requires an additional 15m.

Hope that helps.
 
  • Thread starter
  • #9
thanks all i did have lid on and didn't know it was medium well i will try agian. also i didn't look at the pounds either thanks again
 
scavallero said:
Just got some pork shoulder at a great price, has anyone ever tried this in the dcb?
Click to expand...

Oohh....I make this in my crock pot (hey, it's 6 quarts!) all the time. I use a rub and a Carolina-style sauce that I make. It's easy, but it takes forever (including overnight). It's definitely a "low and slow" cut of meat. I am not sure how that would work in the DCB, but I would love to hear about it if you try.
 
scavallero said:
Just got some pork shoulder at a great price, has anyone ever tried this in the dcb?
Click to expand...

Pork shoulder needs to be cooked low and slow, so do it in the oven for sure. It will not be good in the micro.
 
Well I decided to try the pork shoulder in the oven in the dcb. I dried the meat and rubbed it with bbq rub added some salt and pepper and a few other spices from the cupboard. Then added some ketchup, and homemade vinegar and a little bbq sauce I had leftover in the refridge. chopped 1/2 large onion and pressed 2 cloves of garlic on top. microwaved the dcb for 11 min to get it started and then Popped it in the oven at 350 for 1 hour and 300 for the second hour. When I pulled it out it was very tender and pulled the pieces apart with 2 forks. My family loved it! We scooped it onto small rolls for pulled pork sandwiches. Delicious! Clean up was so easy with the kitchen scrub brush. I will definetely make this again at 99 cents a pound.
 
Jolie_Paradoxe said:
The 10m for the pork tenderloin is for medium well....which I don't get...
Click to expand...

It's medium-well when you take it out of the micro, but continues to cook as it sits. If you cook it until it's well done, you'll have sawdust by dinnertime.:eek:
 
Jolie_Paradoxe said:
The 10m for the pork tenderloin is for medium well....which I don't get...but it is listed in the recipe as such. My micro is over the stove, 1000W and it takes 12m for the tenderloin....I always state 12m for the tenderloin.

The chicken, according to test kitchens, will cook in 30m if made without the lid. If you wish to use the lid, then it requires an additional 15m.

Hope that helps.
Click to expand...

They say it takes longer with the lid on? That does not make sense to me?
 
I've made the 30 Minute Chicken several times at home, with the lid on, and it comes out perfect. I made it once at a Host's house, and her turntable didn't work, so we had to manually turn the DCB every few minutes. Even with that it took longer to cook. It really does sound to me like it might be your microwave (lower wattage), and/or a bigger chicken or tenderloin than called for in the recipe.

Remember, though, to let the meat 'rest' in the DCB for a few minutes before cutting. This is actually true of any roasted meat, no matter how it's prepared.
 

Frequently Asked Questions

Why did my Deep Covered Baker recipe take longer to cook than expected?

There are several factors that can affect cooking times, including the size and thickness of the ingredients, the starting temperature of the food, and even the specific microwave wattage. If your ingredients were particularly large or dense, they may require additional cooking time.

Could the microwave wattage affect the cooking time of my Deep Covered Baker?

Yes, the wattage of your microwave can significantly impact cooking times. Most recipes are based on a standard microwave wattage of around 1000 watts. If your microwave has a lower wattage, it may take longer to cook your food thoroughly.

Did I use the right lid for my Deep Covered Baker?

Using the correct lid is crucial for proper cooking. The Deep Covered Baker comes with a specific lid designed to trap steam and heat effectively. If you used a different lid or left it uncovered, it could lead to longer cooking times.

How does the altitude affect cooking times in my Deep Covered Baker?

Cooking at higher altitudes can affect the boiling point of water and overall cooking times. If you live at a higher altitude, you may need to adjust your cooking times accordingly, as food may take longer to cook through.

Could the placement of the Deep Covered Baker in the microwave influence cooking time?

Yes, the placement of the Deep Covered Baker can influence how evenly it cooks. Make sure it is positioned in the center of the microwave for optimal heat distribution. If it’s too close to the walls or other items, it may not cook evenly or may take longer.

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