Thanks Kim. I didn't know this. Next time I'll try leaving it in, although I do like the idea of getting rid of some of those calories!

I cooked the pork butt (I added vegetables and used milk only not cream) and when finished removed it from the liquid. I then separated the vegetables and milk curds from the liquid and refrigerated them. The next day, I skimmed the fat off the liquid part and then pureed the liquid and the reserved vegetables and milk curds. The result was a delicious orange sauce. Then I had my dilema. I needed to reheat the pork (which I chose to serve as sliced with gravy and mashed potatoes rather than with pasta). I thought- should I slice the pork and pour gravy on it and reheat it. Or should I pour milk on the pork to save the gravy for pouring on the dish? I ended up doing kind of both - poured some gravy (mixed with a little more milk) and reserved some. It was good, but would really appreciate the instructors comments on what the pros/cons are of reheating with gravy or with milk or stock. Also since I was using slices, is it better to reheat with meat already sliced? I thought that could dry it out, but I didn't want to reheat the whole roast again. Thanks much.

Sounds like you made a delicious meal Lauren. Good job! As for reheating your pot roast, you may want to check out the lesson on "Pot Roasting". In particular, topic 6 called Finishing a Pot Roast. There we go into quite a bit of detail on reheating and finishing the sauce. If you still have questions please let us know. Hope that helps. Cheers!

Thanks for suggesting the link to "Finishing the Pot Roast." From that I get that my slicing it and reheating with gravy was the suggested approach. My only remaining question on this point is on your thoughts on whether I could reheat the meat with milk or stock, saving the gravy for serving on the side. Also, I noticed that this lesson recommended re-heating on a very cold oven (200 F). Would it hurt to reheat at 300F?
thanks.

If you would like to serve the sauce separately, you can reheat the pork with a bit of stock (milk will most likely split). You just need enough stock so that the meat does not dry out. Cover the dish and reheat until you reach 165°F. Alternatively, you could use some of the sauce and a bit of stock to reheat the meat. This will just help the sauce to cling and become more a part of the meat as it reheats.

As for the temperature you reheat it at, the higher the temperature, the fast it will reheat; however, this will affect the meat somewhat. For more information on this, refer to the topic called "Slow and Low" from the Combination Cooking lesson. You may also find this tip helpful. Hope that helps. Cheers!

I saw a philadelphia regular cooking creme in the grocery today. Could that be substituted for heavy creme since I cant find any in my place. Thanks

Unfortunately, we are not familiar with this product Ramon. I imagine that it could work some times; however, it will depend on what you are cooking and how the cream is intended to be used.

As for using the "Philadelphia cooking cream" in this recipe, we can't say for sure how it would turn out as we have not tried it ourselves. Cheers!

I started this recipe with my crock pot because this is the only cookware I have that is suitable to the size of the pork I bought. After searing the meat I transfered it to my crockpot. Minutes after that I was realizing that a crockpot way could be too long for me so I decided to transfer it to my ceramic cast iron 7 qrt pot. Consequently, I have to add more milk to cover at least a third of my meat. I run out of light cream. I continued the cooking on the oven top to see what is going on but again I became impatient so finally I transfered it to the oven set at 300F. 30 minutes after I pulled out the pot to turn the meat, I noticed a ring of caramelized cream around my pot, an inch to half of inch above the sauce level. I also noticed a splatter of the same around the pot and on or underneath the lid. I was thinking maybe there is something wrong with my pot since I bought it cheap from a bargain store. To make this long story short my question then here is this; What caused that caramelized or maybe burnt ring of cream around my pot? Does a non le creuset ceramic cast iron pot bleed? Spooky eh?!

just in case I used the wrong term in my previous post, let me correctly specify what I meant by searing my meat. That is I browned the meat lightly.

If the cream was just caramelized and not burnt, then it was likely just normal Ramon. It's hard to say exactly, as it sounds like there were quite a few things going on, but really it just sounds like it was due to the cooking.

What matters more is whether or not it tasted off/burnt. If the cream was just burnt, then perhaps it was all of the things going on before you started the cooking that maybe caused this to happen—perhaps you had the heat to heat at some point, perhaps it was your pot etc.

Hope it all turned out okay for you Ramon. Cheers!

p.s. Yes, when you said "sear the meat" you were correct. For more information on this, be sure to watch the lesson on "Searing".

thanks idol