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

http://wendyjargonncom.blogspot.com/search/label/Tips%20From%20the%20Garden%20~%20CleaningThatOldRustyCast-IronCookWare-

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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