Showing posts with label Tips From the Garden ~ How to Use a Dutch Oven~. Show all posts
Showing posts with label Tips From the Garden ~ How to Use a Dutch Oven~. Show all posts

Saturday, January 10, 2015

TipsFromtheGarden-HowtoUseaDutchOven-

TipsFromtheGarden~
HowtoUseaDutchOven~




Good Day to you all my dears Friends And Followers, I know that 
I haven't been around for a few days but not to worry. I have taken my
Needed brake that I always take in the winter months. 
But even though I do take my winter brake I still will be doing
My Saturday TipsFromtheGarden Always!
So for this Saturday we are going to cover How to use a Dutch Oven!
If you are curious which I hope some of you are!
I had did a post a little while ago on how to treat you cast-iron pans
so I thought I would do a post on how to use them.
1. First to Prepare the Fire for your Dutch Oven
If you have a campfire going, move any large pieces that

might still been burning to the side and level out your hot 
coals to fit the size of the dutch oven. If the campground 
doesn't allow wood fires, burn about 50 charcoal briquets till
they're mostly gray, to 15 minutes. Then spread into an even
Layer the size of the dutch oven that you own.
2. Setting up the Dutch Oven
For many recipes, you just set the dutch oven on top
of the hot coals (bottom heat cooking). But there are times
when you'll need to heat both the top and the bottom of the 
Dutch Oven. Just scrape about half the coals to the side and 
arrange the rest in a circle, basically the size of your Dutch Oven's 
outer edge. Set the oven on top of the circle of coals, then pile 
the rest that you have side aside on the top of the lid.
3. Start Cooking 
Note a 4-qt cast-iron camp dutch oven is a basic one to start with.

Lift the dutch-oven lid occasionally to check on your food and temperature.
To decrease the heat, just scrape away some of the fuel that you 
have on top of you dutch oven! To increase the Heat, or to cook
longer than 45 minutes just add 6 to the 10 new briquets or more wood
embers(from that still-burning wood you had moved to the side of your firepit,every
30- minutes.
Well these are the directions to how you use the dutch oven.
if you going camping and the traditional way but of course
not ever body can do it that way. So I am going to give you
The way you can use it in you oven inside too.
The Dutch oven is  a heavy Pot with a very Heavy lid, traditionally
Always made from cast iron but sometimes it can be made of steel.
It makes a terrific stew on camping trips but you can also use it
On your oven and make so much more!
Before you ever use your dutch oven inside or even camping,
be sure to season your cast-iron as you would a cast-iron frying pan or 
Any type of cast-iron product.
Using the Dutch Oven on the Stove - Can work quite well,
ONE VERSION ON AN
CONVENTIONAL OVEN

particularly good on the top of your stove which could be either electric or
gas. Why? Because it works well for receipts that need long simmers,
ANOTHER VERSION ON A
CONVENTIONAL OVEN

Such as your stews, and chili's.
Another Great Reason for using the Dutch Oven of the 
Conventional oven is - they will retain the heat much more evenly, so your 
Roasts, cornbread and casseroles will work very well.
Even though you can cook your dutch ovens on your stoves at home
they were originally designed to cook on the campfires and still work
great for this purpose. The cast iron is recommended for the outdoor use,
as other post have a tendency to have soot or scald marks afterwards. By using
the Dutch oven on a grill or even directly on low coals, you can even build up
LARGE RANGE OF TRADITIONAL
DUTCH OVENS

the coals around the pot without worrying about the pot being damage or the food
being contaminated. The dutch oven can really handle the heat, you can 
even put coals on the lid to speed cooking up, but you must be careful
To clean them off before checking the food inside.  
This pot ware was made to handle this kinda ware because
it was for our for-fathers as they didn't have the comforts of 
the home ovens. They live on the land and mostly camped.
Cleaning your dutch oven You really never clean it in the why you might think,
The Cast-iron should never be cleaned with a DETERGENT! IT SHOULD BE
CLEANING 

CLEANED ONLY WITH A SCOURING BRUSH OR STEEL WOOL WITHOUT THE SOAP.
IF YOU HAPPEN TO HAVE A TEFLON-COATED OR OTHER MODERN COATED
DUTCH OVEN BE SURE TO AVOID SCRAPING THE COATING.
 whole post to my Cleaning old rusty Cast-Iron and just 
Keeping it Clean  the link below
 LINK

Before I leave you on this post I thought I would give you two 
traditional dutch oven recipes 
-Sausage and bean dutch-oven stew-
servers 6 cooks 1hour
2 cans (15.5oz size) each cannellini beans
Chickpeas(garbanzos), drained and rinsed. 
1/3 cup olive oil
1 tbsp. chopped fresh rosemary leaves
1/2 each read and yellow bell peppers, sliced
1 poblano chile, sliced
4 medium garlic cloves, chopped
11/2 lbs cooked Italian sausages, such as 
Saag's or Aidells, cut into 1-inch chunks
1/4 cup fresh oregano leaves
1-Prepare fire as directed above or on your conventional stove
Mix ingredients except for oregano with with 3/4 cup water in a
4 to 6 qt cast-iron dutch oven . Then Cover.
2-Arrange coals for bottom heat cooking and cook
or arrange the conventional stove and cook. Checking pot and stirring 
every 10 to 15 minutes  and adding more water if stew gets dry, 
and till all the peppers soften and sausages swell up too. it should be
about 30 to 45 min. Serve with oregano sprinkled on top.

-Dutch-oven Peach Cobbler - 
2-lbs. frozen peaches, thawed
1/2 tsp. cinnamon
3/4 cup sugar, divided
1 cup pancake Mix ( Any pancake mix you like in a box mix)
1/4 cup butter , cut into 1/8 inch pieces
1 large egg
 sweetened whipped cream
1-Prepare fire as directed above or on your conventional stove
Mix peaches, cinnamon, and 1/2 cup sugar in a 4 to 6 qt cast iron
dutch oven. 
2-stir pancake mix, butter, egg, and remaining 1/4 cup sugar, and 1/4 cup water
 in a medium bowl to make a thick and chunky batter. Drop 4 evenly spaced heaping
spoonfuls over the peaches in the dutch oven and then cover. 
3-Arrange coals for top and bottom heat cooking and cook 
checking every 10 mins. until batter is puffed, firm and starting to brown.
should take about 20, to 25 minutes  serve portions with whipping cream
In a conventional oven I would bake at 350 degrees and keep and eye on it 
checking it so that it doesn't burn.

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