Transcript Dutch Oven Cooking

Dutch Oven Cooking Primer
http://www.dutchovendude.com/
https://insects.tamu.edu/people/faculty/dutchoven.html
http://www.backwoodshome.com/articles/beattie47.html
BSA Troop 2, Newark, Delaware.
www.detroop2bsa.org
Getting Started- Oven Care
• Oven Must be properly seasoned and clean
• Oven should be stored with a coat of oil or
lard
• Start by boiling water after a long storage to
remove any spoiled oil or lard then wipe out
• Always clean the oven after cooking then heat
to fully dry and recoat with oil or lard.
BSA Troop 2, Newark, Delaware.
www.detroop2bsa.org
Seasoning a Dutch Oven
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Required when new or when coating is damaged
Strip to bear metal and wipe clean
Heat to dry
Coat with Crisco (or oil)
Heat to about 350°F for 1 hour or 250°F for 4 hours
Cool to handling temperature
Repeat 2 or 3 more times
Give final coat of Crisco
BSA Troop 2, Newark, Delaware.
www.detroop2bsa.org
Cleaning a Dutch Oven
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DO NOT EVER USE SOAP
Scrape stuck food with plastic spoon
Fill with water, and heat to boil with lid on
Brush with pot brush (that has never seen soap)
Empty water and repeat if needed or rinse
Heat to dry and coat with Crisco (or oil)
Don’t get it dirty to start
– Use parchment liner
– Line with foil
BSA Troop 2, Newark, Delaware.
www.detroop2bsa.org
Dutch Oven Key DON’TS
• Do not let the oven rust
– Keep it coated with oil or Crisco when stored
– Don’t let the oven sit in the rain overnight
– Don’t let the oven soak in a dish pan or in any
water
• Do not let the oven get cracked
– Don’t set the oven into a hot fire
– Don’t pour liquid into a hot oven
BSA Troop 2, Newark, Delaware.
www.detroop2bsa.org
Rules for Temperature Control
• Hand Test
– Place hand at top of open oven and count until too hot to keep hand there
– Subtract 50°F for each second from 550°F
– 5 sec would mean it is at 350°F
• For 350°F use 2 X Diameter (in.) briquettes
– Location depending on style of cooking but D+3 on top and D-3 on bottom is
good start
– Add or remove briquettes to adjust temperature
• Ring of coals
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Continuous ring of briquettes around top edge
Continuous ring of briquettes between legs on bottom
Typically total matches rule of +/-3 from above
Good method when using fire coals
• Rotate every 10 to 15 min
– Rotate oven to advance feet to next spot (1/3 revolution)
– Move lid back to original spot
BSA Troop 2, Newark, Delaware.
www.detroop2bsa.org
Cooking Tips
• Food can cook longer but can’t un-burn
– When in doubt use lower temperature
– Check food while cooking and remove coals
• For long cooking times add briquettes over burning ones to light as the
first batch burns out
• Preheat oven to Fry or Sear adding extra oil first to avoid sticking
• Put food in cool oven and heat together to bake or stew
• For meats cook 30 to 35 min per pound, poultry 25 to 30 min per pound
• Vegetables cook 3 min per inch of oven diameter
• Breads 30 to 35 min total (brown top last 5 to 8 min)
– Bake in Al pie plate over several pebbles to avoid burning bottom
• Don’t set the lid on the ground while cooking or you could add dirt to the
meal!
• Omelets or Pancakes? Mix in large zip lock and minimize clean up
BSA Troop 2, Newark, Delaware.
www.detroop2bsa.org
Dutch oven cooking tools
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Gloves
Lid Lifter
Tongs (or shovel) to place coals
Scoop or Fork to serve
Charcoal starter (Chimney)
Lid Stand
Wind Shield
BSA Troop 2, Newark, Delaware.
www.detroop2bsa.org