Intro to Dutch Oven Cooking - BSA Troop 540 Rock Hill, SC › ... › uploads › 2012 › 11 › Intro_to_Dutch_Ove… · Introduction to Dutch Oven Cooking revision date: Mar 06,

Introduction to Dutch Oven

Cub Leader Pow

Information updated FebruaryPrepared by Todd Robbins,


Cooking

Cub Leader Pow-wow 2010 Edition

February 2010 , York District Training Staff

York District Palmetto Council


Edition

Introduction to Dutch Oven Cooking revision date: Mar 06, 2010 12:13 AM

Page 2 of 18

Contents

This document contains information collected to help introduce you to the joys of Dutch Oven cooking. While obviously not an extensive collection of information and recipes, it should provide enough that you will be excited and adventurous enough to try it on your next outing or even in the backyard next week. We encourage you to take a deep breath, do a little planning, bring your patience and get your scout and your entire family involved in cooking again. You can “wow” the group without much effort. You can sprinkle flour on your face for added visual affect if you wish.

Table of Contents

Recent Document Changes ................................................................................................................... 3

Points to Remember During the Course ................................................................................................. 4

What is a Dutch Oven and How Does it Work? ..................................................................................... 4

What are the Types of Dutch Ovens? ..................................................................................................... 4

Designs ................................................................................................................................................ 4

Materials ............................................................................................................................................. 4

Sizes ..................................................................................................................................................... 5

What Can I Cook? .................................................................................................................................... 5

Who Can Cook? ....................................................................................................................................... 5

Storing Your Oven ..................................................................................................................................... 6

Never Store it Dirty ............................................................................................................................. 6

Protect It ............................................................................................................................................. 6

Keep it Together ................................................................................................................................ 6

Don’t Be Abusive ............................................................................................................................... 6

Is My Oven Ready to Use? ....................................................................................................................... 7

New Oven .......................................................................................................................................... 7

Older Oven ......................................................................................................................................... 7

What is Seasoning and Why Do I Need it? ............................................................................................. 7

The What............................................................................................................................................. 7

What to Use ........................................................................................................................................ 7

The Process ......................................................................................................................................... 7

Other Tools That I Need ............................................................................................................................ 8

Good Matches or Grill Lighter .......................................................................................................... 8

Fire Starters ......................................................................................................................................... 8

Long Handled Tongs ......................................................................................................................... 8

Heavy Oven Mitt or Welding Gloves ............................................................................................... 8

Dutch Oven Liners ............................................................................................................................. 8

Quality Utensils ................................................................................................................................... 9

I Want to Cook .......................................................................................................................................... 9

Cooking Tips .............................................................................................................................................. 9

Control Food Sizes ............................................................................................................................. 9

Pre-Prep .............................................................................................................................................. 9

Don’t Rush the Heat .......................................................................................................................... 9

Preparing to Cook .................................................................................................................................... 9

SAFETY NOTE ....................................................................................................................................... 9

Prep Your Heat Source ...................................................................................................................... 9

Heating Methods ............................................................................................................................. 10

Using Charcoal........................................................................................................................................ 10


Page 3 of 18

Determine the Charcoal Count ..................................................................................................... 10

Determine Charcoal Placement - Where ..................................................................................... 11

Determine Charcoal Placement - How ........................................................................................ 11

Testing Heat Level ............................................................................................................................ 11

Maintaining Equal Heat .................................................................................................................. 12

Stacking the Ovens ................................................................................................................................ 12

Get the Food in There ............................................................................................................................ 12

Apply the Lube ................................................................................................................................ 12

Pre-Heat ............................................................................................................................................ 12

Add the Food ................................................................................................................................... 12

Add the Heat ................................................................................................................................... 13

Ring the Dinner Bell ................................................................................................................................. 13

Food is Done, Now What? .............................................................................................................. 13

Serve From the Oven or Not? ......................................................................................................... 13

Clean Up .................................................................................................................................................. 13

Dish Water ........................................................................................................................................ 13

Cool the Oven ................................................................................................................................. 13

Scrap the Oven ............................................................................................................................... 13

Stuck on Food .................................................................................................................................. 14

Washing the Oven ........................................................................................................................... 14

Dry the Oven .................................................................................................................................... 14

Maintain the Seasoning .................................................................................................................. 14

Dutch Oven Starter Kit ............................................................................................................................ 14

The Oven .......................................................................................................................................... 14

Lid Lifter ............................................................................................................................................. 14

Gloves or Hot Mitts ........................................................................................................................... 14

Tongs ................................................................................................................................................. 14

Cooking Utensils ............................................................................................................................... 14

Cleaning Brush ................................................................................................................................. 15

Optional Accessories .............................................................................................................................. 15

Dutch Oven Cooking Links .................................................................................................................... 15

Dutch Oven Recipes .............................................................................................................................. 16

Breakfast Casserole ......................................................................................................................... 16

Coca-Cola Chicken ........................................................................................................................ 16

Sweet & Sour Chicken or Beef ........................................................................................................ 16

Steamed Vegetables ...................................................................................................................... 17

Camp Potatoes ............................................................................................................................... 17

Triple Chocolate Delight ................................................................................................................. 17

Triple Chocolate Cake .................................................................................................................... 17

S’mores Cake ................................................................................................................................... 18

Recent Document Changes

March 2010

Document prepared


Page 4 of 18

Points to Remember During the Course

o Don’t be afraid to participate – in fact, it is required o Be careful – knives are sharp and lots of things will be hot o Be patient – at some points it might be “hurry up and wait” o Use this guide as a reference – and add your own notes o Offer suggestions for course improvement o Have fun, then go spread the fun to others o When you see or hear the term “DO” read that as “Dutch oven”

What is a Dutch Oven and How Does it Work?

(Stand by for infomercial) A Dutch oven is a fryer, pressure cooker, slow cooker and oven all rolled into one. Remember in the old cowboy movies, “Cookie” always had a Dutch oven. That is because they are very versatile and produce consistent results. The oven is really just a large cooking container. As with any cooking container, the heat you apply causes the air, food and liquid inside to heat, eventually cooking the food. You can boil, braise, sauté, fry, bake and broil. External heat is applied, the food inside heats up and the fun begins. The lid needs to sit flat and tightly against the lip of the oven. If it does, a good seal will occur between the two, meaning that the steam and heat being generated inside the oven will stay there. Since that is what cooks your food, keeping it where it belongs will speed cooking and mean more flavorful and moist foods.

What are the Types of Dutch Ovens?

There are some differences in designs and materials. Designs

The ovens are made with and without legs. Why is this important? Depends on how you intend to use them. Ovens with legs are usually called “camp ovens”. These are designed primarily for outdoor use and have the additional space under them provided by the legs for the heating materials. Ovens without legs can be used indoors or outdoors. Their lack of legs make them work especially well as hanging “stew pots”, sitting on a grate over a campfire or even directly atop a camp stove burner. They also work very well inside indoor ovens. Materials

Ovens are usually made from either cast iron or aluminum. Which is better? Depends. Cast iron ovens are considered by most the only material worthy of use. They are heavy, but once properly seasoned cook like a champ. Quick to heat, they retain their heat well. They can also withstand high temperatures well because of the high-melting point of the cast iron. These ovens require “seasoning” to be at their best. Clean-up can be tricky as use of soap will “kill” the seasoning of the oven. Most oven owners are very particular about their ovens and will watch over them like hawks when in mixed company. The cast iron surface will “open” when heated, which can trap some odors if not properly cleaned. If not well seasoned, food will tend to stick much more readily because of this property. Aluminum ovens are much lighter in weight. They are also quick to heat, but tend to lose their heat more quickly, which may require more constant heat. Use of high heat is not recommended because of the


Page 5 of 18

relatively low melting point of aluminum. The aluminum surface is more stable when heated and doesn’t “open” as cast iron does. However, they will warp more readily if quickly cooled when hot. Clean-up is easy and soap does not “hurt” these ovens. They do not require seasoning. You may also be able to find cast iron ovens that have been dipped in nickel. Although more expensive and usually a little heavier, they offer a good combination of both cast iron and aluminum. They can withstand high heat and hold their heat well, but do not require seasoning and can be scrubbed with soap is needed. The nickel coating give the oven a really hard surface, so you can feel more comfortable using heavy metal utensils without fear of damaging the surface. Sizes

You can get ovens in sizes ranging from one cup to a giant 18 inch size. The most commonly used size is probably the 12 inch. Most recipes for Dutch ovens are written for a 12 inch oven and will generally feed 6-8. Yes, that does correspond nicely with the recommended size for dens and patrols. You will also hear terms like “shallow”, “deep” and sometimes “extra deep”. This corresponds with the depth of the oven. Which one you need depends on the volume that you need to cook. A “deep” oven gives you extra room for things such as large roasts or whole chickens – or several more bowls of stew. An “extra deep” oven really is almost like a large stock pot – in case you need to cook for an army. Put together, you’ll hear sizes like “12 inch shallow” or “14 inch deep”. Once you get to ovens larger than this, they get called things like “Big Boy” or “Bertha”. Although, I had a great-grandmother named Bertha who stood about 5’ 4” tall and weighed about 90 pounds in the rain, so I don’t see the connection there.

What Can I Cook?

The real question should be “What do I want to cook?” Because of its nature, you can use the oven for almost any cooking task. The only real limit is your imagination. Don’t believe me – start looking thru some cookbooks or on-line recipe sites. You will find meats, stews, soups, breads, casseroles, cakes, cookies and more. You can flip the lid over and use it for a skillet, so bacon and eggs are a breeze. Grilled cheese? Yep. I’ve seen recipes where you bury the oven in a pit of coals and slow-cook the meal all day. True cowboy fashion. A word of caution though, use care if cooking with tomatoes. The high acid content in some tomatoes can “eat” the seasoning from a cast iron oven and cause discoloration of an aluminum one. That said, I don’t mean that you can never cook with tomatoes – what, you never want chili? What I’m trying to say is to be careful. Watch the heat, clean it soon and well and maybe add a little extra seasoning to the oven after cleaning.

Who Can Cook?

I remember a cooking show that was on PBS when I was younger titled “Yan Can Cook”. He tried to show the audience that anyone can cook. So it is with DO cooking also. You need a basic understanding of how to prepare and control heat, but it is fun for all. Especially the preparation. We’ll talk about the cleaning a little later. This is an excellent opportunity to get your scouts involved in food preparation. Spend a little time gathering your ingredients and getting everything cut and prepped. When the coals are ready, you need to be ready – in other words, “strike while the iron is hot.”


Page 6 of 18

Remember, that the older scouts (read Webelos) can help with coal preparation – as long as no liquid fuels are involved. Most scouts can help with cutting or chopping. Remember the Whittling Chip and enforcing the safe blade rules. ALWAYS closely supervise each scout with a knife. All can help plan season – just remember that giving a Tiger a huge bucket of salt and asking him to sprinkle “just a little” from it is just asking for trouble. Put smaller amounts of seasoning into smaller containers and let them go at it. Everyone, parents and scouts, can be included in the fun of menu planning. Always check the “Guide to Safe Scouting” for clarification on what each level of scouts can be allowed to safely do.

Storing Your Oven

How you store your oven is important to how well it works and how long you want it to last. Never Store it Dirty

Never leave your oven uncleaned; certainly never store it uncleaned. Food stuck in the oven can cause deterioration of the seasoning. Usually, the longer the food dries, the harder it is to clean. You also don’t want to allow rust to start. Also, be sure that it has completed dried before storage. We’ll go into more details on cleaning it shortly. Protect It

If you purchase a new oven, pay attention to how it is packed in the box when you open it. The lid is spaced and cushioned so that it does not fit tightly into the oven. The legs are usually protected. There is a reason for that. You will want to make sure that you protect your oven when it is stored. Nothing fancy is required – in fact the original shipping box and materials will work great for at least a short time. Whatever you end up storing your oven in, make sure that the legs are protected. They can be wrapped or padded, or a spacer placed under the oven to provide a cushion of space between the legs and the storage container. An accidental drop or rap against a hard surface has been known to break-off a leg. A DO on crutches does hamper your cooking. Also, need to make sure that the lid is cushioned so that it won’t bang against the top of the oven. Make sure that there is a space between the oven and the lid so that air can flow freely between the two. This will help prevent stale odors. However you use to store your oven should be able to keep out dust & dirt. Keep it Together

No, this isn’t a tribute to Captain and Tennille (although a little mood music wouldn’t hurt), it means to remember to store your lid with your oven. If you only have one oven, it isn’t a big deal. However, if you will be group cooking or have multiple ovens, it becomes a little more necessary to keep this in mind. During cooking, the lid and the oven heat up and become a pair. That is, the lid and oven may ever so slightly warp or be misshapen during cooking, but if you keep the pair together, they fit. Introducing a “foreign” lid to your oven may cause steam or heat seepage if the lid doesn’t fit your oven well. If you have to replace the lid (they do often get dropped and damaged), you can’t help it, but continuing to pair them together during cooking events will slowly bring them around to each other. Sort of like on Valentine’s Day. Marking the pair helps. You can mark them in many ways, but you can get a set of DO tags that you can number or engrave and attach to your oven for just a couple of dollars. A small investment if you ask me. Don’t Be Abusive

I know that this isn’t directly related to storage, but remember not to abuse your oven. How many times have you seen someone cooking stir the pot, then bang the edge of the spoon hard against the lip of the pan or pot to clean off the spoon? DON”T! Especially during cooking when the surface of the oven is slightly softer because of the heat. If you need to clean your spoon off, tap it lightly against the inside


Page 7 of 18

surface of the oven. Or, make sure no one is watching and lick the spoon clean. Just kidding there – if you do that, always wash it after or use a clean spoon for the next stir. Beating your utensils against the lip of the oven can cause pits or crevices in the lip that will prevent a tight seal between the oven and the lid.

Is My Oven Ready to Use?

New Oven

You just bought a new oven – is it ready to use right out of the box? Maybe; in fact, probably. Unpack it. Check for defects such as cracks, gouges, missing parts, etc. Unless you shop bargain basement or came across a deal at an estate sale, you probably just made a sizeable investment in your purchase. If you find a problem, see if you can exchange it for another one – get your money’s worth. If the purchase place is more than a short drive away, open the box when you get it to your car and check it out before you leave the parking lot. Most new ovens purchased today are pre-seasoned by the manufacturer. Check the box that the oven was shipped in to find out for sure. You will most likely just need to wipe the oven down to ensure that there is no dirt or dust on the surface. Older Oven

Let’s say your relative just gave you an old Dutch oven that your Grandmother used. Examine it. Is it cracked or broken? If so, display it, don’t cook with it. OK, maybe if it is just missing part of a leg, give it a crutch and see what happens. Does it smell? Is it rusty? If so, scrub it down (with soap only this once) and re-season it. Maybe a couple of times. Look OK – smells OK; give it a try at home before going on the road with it as your only cooking source. Maybe heat some water in it first. The water will also help clean it. Once it gets hot, examine it again. Some cracks may only show when the oven is hot. Don’t leave the water setting in it – don’t want to invite any rust to the party. Once you have tested it and all systems are go, time to make good use of your new bundle of joy.

What is Seasoning and Why Do I Need it?

The What

Just in case you haven’t figured it out by now, we aren’t talking salt, pepper and garlic here. Seasoning is important for cast iron cookware as it provides a protective layer for your oven. This layer helps prevent your food from sticking while cooking and helps protect the surface of the oven during storage. How? The grease used in seasoning settles into the pores of the oven surface when the oven is heated. When the oven cools, the pores contract and hold the seasoning in. When you cook again, the pores expand with the heat, releasing the seasoning. The process basically ensures that there is an extra layer of grease between your food and the oven surface, preventing sticking. We aren’t talking about gobs here and as you cook, the seasoning layer is continually enhanced and replaced, keep the grease “fresh”. What to Use

To season the oven, you will need some type of fat. Some people use vegetable oil, some use shortening, others swear by bacon grease. Still some say “Pam it” – although I say that last thing is more for maintenance than true seasoning. You will also need heat. Not direct flame, but some pretty good heat. Patience is also necessary. The Process

This is taken directly from the Lodge Manufacturing website (one of the primary manufacturers of cast iron Dutch ovens):


Page 8 of 18

1. Wash the cookware with hot, soapy water and a stiff brush. It is okay to use soap this time because you are preparing to re-season the cookware.

2. Rinse and dry completely. 3. Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice)

to the cookware (inside and out). 4. Place aluminum foil on the bottom rack of the oven to catch any dripping. 5. Set oven temperature to 350 – 400 degrees F. 6. Place cookware upside down on the top rack of the oven. 7. Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware

cool in the oven. Some people prefer to use outdoor gas grills for seasoning instead of the indoor oven. As long as you can control the temperature and keep down the flames, it is a viable option.

Other Tools That I Need

There are a few accessories that will help make DO cooking easier on you. Here are some of the items that you might want to put together for your kit. Good Matches or Grill Lighter

Your charcoal will be no good unless it burns. To get it started, you will need a flame source. If you choose to use matches, remember that we said “good” matches. Think wooden kitchen matches, not the cheap books you get from the hotel bar. Fire Starters

You may wish to have some type of fire starter to help you get your charcoal started. Yes, you can use liquid, but not if your scouts are going to help you. The quick start fire sticks made from wax and compressed wood fibers work really well. You don’t even need a full stick, just a small piece, so your supply should last a long time. Long Handled Tongs

Nothing fancy needed here, but long tongs will help you grab and place the charcoal briquettes without having to be too close to them. Rust doesn’t matter for this job, so an old pair from your kitchen will work just fine. Heavy Oven Mitt or Welding Gloves

The charcoal is hot, the ovens will be hot and you need to handle both. A heavy oven mitt will work, but a pair of heavy welding gloves will work better. If you shop at the right place, you can find a good quality, heavy pair of welding gloves for $10 or less. A small price to keep your hands protected and prevent burns. Dutch Oven Liners

The use of oven liners will safe you time and effort during the cleanup after your meal. You can line your oven with foil or parchment paper. You can even buy pre-formed liners from both materials. Unless you want your food to taste like you seasoned it with birthday candles, stay away from using wax paper. Keep in mind that the liners are not indestructible, but you’ll appreciate them the next time you bake a cake or cobbler.


Page 9 of 18

Quality Utensils

For stirring and serving, whatcha gonna use? Wood and metal are OK. Some plastics too. But, cheaper plastic utensils may help or disfigure against the heat of the oven. Be careful with metal also since you can damage the oven surface if you use too much pressure when scraping or stirring.

I Want to Cook

What Should My First Food Be? Whatever you want. But, if you are asking me, I’d say breakfast. Specifically, bacon. Why? First off, the smell is wonderful – and bacon is universally liked by most people. Second, because bacon can withstand a pretty good range of temperatures. This is helpful since you will be learning to control and maintain the heat, so you may not get a constant heat level. Third, the bacon grease will help further season your oven. Fourth, if you decide to use bacon grease to maintain your season, you’ll have a supply to get you started. In other words – ‘Why not?’

Cooking Tips

Control Food Sizes

Successful cooking involves a lot of different things. One thing that will make your efforts more successful is consistent sizes of food pieces. Let’s say you are going to make a pot of beef stew. You have beef, potatoes and carrots for sure. All of these cook at different rates. You can influence the rates by the size of the pieces that you cut. If you are planning to leave your roast whole, it will need to cook prior to adding the vegetables – to ensure that it cooks cone. Carrots usually require more cook time than potatoes, so cutting them into smaller pieces will allow them to cook at about the same rate as chunks of potatoes. Pre-Prep

You can also make your job as camp chef easier and your meal prep time quicker by preparing some of your ingredients ahead of time. For instance, you can crack your eggs at home and put them into a sealed container for transport. Safer than transporting eggs in the shell. If you will be using onions, you can peel and chop them at home and containerize them also. Doing these tasks ahead will not only save you time, but save on the amount of trash that you generate at your campsite. Don’t Rush the Heat

If you haven’t picked-up on this yet, Dutch Oven cooking isn’t a quick solution. That in itself is part of the fun (and magic). One common mistake is to dump all of your food in the oven without giving sufficient time to heat. If you oven is hot when you add the food, its temperature will rebound fairly quickly. If the oven is cold, it will take longer to heat because it will have to heat the food and the oven at the same time. You’ll be happier with the result if you remember to plan ahead.

Preparing to Cook

SAFETY NOTE

Before you apply flame to anything, remember the fire safety rules. Always keep a bucket, shovel

and/or extinguisher nearby in case of an accident.

Prep Your Heat Source

Unlike your kitchen stove’s burner, charcoal or coals aren’t ready instantly. If you will be using charcoal to heat your oven, start it about 30 minutes before you think you will need it. Use of a charcoal chimney will help you prep a large amount of briquettes easier. You can use starter fluid if you absolutely need to, but it will shorten the life of your briquettes, so at least use if sparingly. If you use fresh charcoal, it should start with fairly minimal effort. Once your charcoal becomes ashen or glows red, it is ready to use. Please remember that a briquette burns at several hundred degrees, so be careful when you handle it.


Page 10 of 18

Heating Methods

There are several ways to heat your oven, depending on the type it is and what and how you are cooking. Direct heat – either from charcoal or hot coals from the campfire. Depending on the type of cooking you are doing, you can also sit the oven directly in the coal bed of the campfire. You can also heat some ovens directly on a camp stove. Indirect heat – usually from hanging the oven above a campfire. You can also place the DO in a camp oven if you have one large enough. Of course, at home, it can go in the home oven.

Using Charcoal

Determine the Charcoal Count

Most Dutch Oven cooking will turn out OK when heated to around 350 degrees. Although this will vary somewhat between ovens (shallow versus deep, how good the lid seals, etc) and the quality of your charcoal (don’t skimp here – buy a good name brand), the following is a good basic guide to get you to 350. Multiple the diameter of the oven by 2 to get the total number of briquettes you will need. For a 12” oven, you would usually need around 24 briquettes to get to 350 degrees. If you do the math, you will see that one briquette equals just under 15 degrees. Knowing this, you can fine tune the temperature more easily. Always check your recipe to determine if it requires higher or lower heat. If you are using older recipes, you may see terms describing temperatures instead of degrees. For instance, your recipe may say to cook in a “slow” or “very hot” oven. How to you gauge this? If you learned to cook on a wood stove, you may already know this. If not, here is a basic conversion chart to help:

Temperature Description Approximate Degrees

Very slow 250°

Slow 300°

Moderately slow 325°

Moderate 350°

Moderately hot 375°

Hot 400°

Very hot 450°

Extremely hot 500°

If you are still at a loss trying to figure out charcoal count, visit the Dutch Oven Dude website (link in the “link” section). He has a calculator that allows you to input oven size, desired temperature and what type of cooking you are doing with results on briquette count and placement information. However many you need for cooking, always throw in some extras. You may need to add additional to maintain your heat. If you are using several ovens at once, think about starting a second chimney (probably don’t need it full) about 20 minutes or so after the first so that you’ll have hot briquettes to add for better heat control.


Page 11 of 18

Determine Charcoal Placement - Where

Remember, that heat rises. As such, you need to realize that most of the heat from your oven will rise to the top. To counter this action, you usually need to keep more heat on top of your oven to “force” the heat back down into your oven. General rule of thumb for cooking is 1/3 of your briquettes under the oven, 2/3 of them on top. You may need to adjust placement if you are going a specific type of cooking. Here is another chart to help you out:

Cooking Method Heat Direction Placement

Baking More heat from top so bottom does not burn

¾ on top, ¼ underneath

Roasting Heat comes equally from top and bottom

½ on top, ½ underneath

Stewing, Simmering Most heat from bottom ¼ on top, ¾ underneath

Frying, Boiling All heat from bottom All underneath

Keep in mind that for some cooking, you will start out frying, then change to baking or roasting after adding all of your ingredients. This will require that you change charcoal placement after cooking begins. Determine Charcoal Placement - How

Well, you know how many and where to place them, but how to you put them there? Some people swear that you have to put them in rings around the outside of the oven. Some swear that you spread them around the surface. Depending on who you ask, you will probably get different answers, but DO “masters” will swear that their way is the only way. Truth is that either method works as well as the other. The real trick is to maintain equal heat in your oven during the entire cooking process. This will help eliminate hot or cold spots in your oven, cooking your food more easily. Testing Heat Level

Since you don’t have a digital temperature controller on your DO, it is important to periodically check the temperature inside. Obviously you can use a thermometer, which isn’t a bad idea to keep around. However, the “low-tech” way to check temperature is with your hand. No, I didn’t say to stick your finger in the food. You know that is going to be hot – and will burn you. I’m talking about a way to judge the temperature with your hand. Here is the scoop from the “Dutch Oven Dude” website: Use your hand to feel the heat. Of course, every person has a different sensitivity to heat but this works well for me. Just remove the lid from the Dutch oven and place your hand just above or just inside the oven. Count how many seconds you can keep your hand there before it gets too hot. It is about 50 degrees per second counting down from 550, so I just count - "550, and 500, and 450, and 400, and 350, and 300, etc".

Seconds Temperature

1 500+

2 500

3 450

4 400


Page 12 of 18

Seconds Temperature

5 350

6 300

7 250

8 200

This is my preferred method. It is consistent and detects temperature instead of estimating the amount of fuel. You do release heat so you need to do the check as quickly as you can. Maintaining Equal Heat

To ensure that you food cooks evenly, you need to maintain equal heating in all areas of your oven. The easiest way to do this is to periodically rotate both the oven and the lid. Try to get into a routine with this so that it is easier to remember. For instance, every 15 minutes, rotate the entire oven clockwise ¼ turn, then rotate the oven lid counter-clockwise ¼ turn. Do this the same way during the entire cooking process. Periodically check the heat level as you may need to add some additional briquettes. Remember that you are cooking outdoors, so temperature and wind will affect your ability to maintain heat in your ovens. Also, remember that removing the lid will let quite a bit of heat escape (leading to a longer cook time), so try to combine this with activities such as seasoning or stirring to help minimize the number of times the food is uncovered. Add briquettes as needed to keep a constant temperature.

Stacking the Ovens

You can stack ovens together during the cooking to save space and share heat. To do so, load the coals on the bottom as you normally would. Then, place another oven on top of that one and add coals to the top. You can stack several together. If you are using different size ovens, start with the largest on the bottom, then add the smaller ones on top. If you have ovens that are deeper and/or heavier, place those on the bottom of the stack for safety.

Get the Food in There

Apply the Lube

Unless you are boiling, always remember to “lube” the oven before you add the food. You can use spray, oil, shortening, butter, etc. This will help keep the food from sticking. If you use a liner in your oven, apply the lube to it. Shouldn’t take too much. Choose your lube wisely since this can also add a flavor dimension to your food. Pre-Heat

As we discussed before, remember to pre-heat your oven for some cooking tasks. Add the Food

We didn’t mention this before, but you should probably allow your food to warm to ambient temperature before adding it to the oven. Keep in mind that some food, such as meats and diary may need to stay in the cooler until you use it. If your food is really cold, remember that this will slow the oven warm time and extend your cooking time, so plan accordingly. This is a good time to add your seasoning.


Page 13 of 18

Add the Heat

If you haven’t already done so, take the oven to the heat – or take the heat to the oven. Allow the oven and food to heat to cooking temperature then start your “timer”. Remember to be liberal with your cooking time since DO cooking usually takes a bit longer.

Ring the Dinner Bell

Food is Done, Now What?

Take it away from the heat. Lifting the oven off the coals underneath is easy enough, but you will also need to remove the coals or briquettes from the oven lid also. The easiest way to do this is to carefully remove the lid, carry it to a safe disposal area and tilt it to shake off the coals. Keep in mind that some of the coals will have become ashes that fly in the wind, so be aware of who or what is around you. I’ve seend many cooks dump their lids, only to have the wind blow ashes back into the oven. Most food tastes better without the ashes. Even the stored heat of the oven will continue to cook the food for a short time, so factor this into the “I’m done” equation. Serve From the Oven or Not?

Another “it depends” answer. Unless you are planning to do the serving, you will have other people spooning out of your oven(s). Those people won’t necessarily know what you know now about how to treat the oven. Some foods make sense to serve from the oven – stews, casseroles, etc. Some foods can be turned out for easier serving or for added flair – pineapple upside down cake for instance. If you are planning to “hot foot” the oven – immediately use it again, the answer is obvious. This is most commonly done with foods such as cakes, biscuits or cobblers. If you plan to serve from your ovens, wisely choose your serving utensils. Also keep in mind your guests. Most likely the ovens will still be very hot when you serve the food, so let this factor into the decision. Especially with a group of scouts, it may be safer for you to serve. Another item to keep in mind is appropriate portioning. I’ve seen people in the front of the serving line take big spoonfuls of a dish, then not eat it while others in the back of the line get left out because the dish is gone before they get to it. As a rule, the cook eats last. Of course, you will probably need to sample your creations to ensure quality, so you can get a snack to hold you until the end of the line appears.

Clean Up

Everyone’s favorite activity – doing the dishes. Some cooks are very meticulous of their ovens and won’t allow anyone else to clean them. Others are a little more accepting of help. I’ll leave it up to you to decide which type you are. Dish Water

Most of the time, you should start heating your dishwashing water as soon as the food is ready. Like the food, the water will take some time to heat to the point that it is ready for use. Cool the Oven

Remember to let your oven cook sufficiently before adding water to it. Adding cold water to a hot oven can cause warping or cracking, not to mention nasty steam burns. Scrap the Oven

If you have food stuck in the oven, you need to scrap it clean before attempting to wash it. The best tool for this are the small plastic scrapers (think Pampered Chef style). Try to avoid using metal scrapers since they can damage the surface of the oven.


Page 14 of 18

Stuck on Food

If you have stuck-on food, especially sticky or sugary foods, the best approach is to add enough water to your oven to cover the food, then heat the oven again. You can boil the water if needed. Periodically try to remove the food with a scraper. Once you get the food loose, remove the oven from the heat, discard the water and continue with the cleaning process. You may need to let the oven cool before trying to wash it to keep yourself from getting burned. Washing the Oven

Also remember that soap is the enemy of cast iron seasoning – even in small amounts. If you oven is cast iron, you should probably invest in a separate set of cleaning brushes and rags. Keep them separate from those you use with soap for the other camp dishes. Brushes used to clean the ovens should be natural or synthetic. If you oven is a little too warm, the synthetic brushes might melt or wilt a little. Synthetic scouring pads are also generally acceptable. Never use metal brushes or steel wool scouring pads since these can damage the surface of your oven. Dry the Oven

Once the oven is clean, you need to be sure that it is dried completely. Of course, you can use drying towels to remove most of the water. If you really want to ensure a dry oven, heat the oven to force evaporation. Be careful not to get it too hot. Maintain the Seasoning

After the oven is completely dry, you need to apply a layer of some type of oil or seasoning to the entire surface of the oven, including the lid and the outside. If you have heated the oven to dry it, this is an excellent time to apply this – it will be captured in the oven surface as it cools. Just be careful not to burn yourself while you are doing this.

Dutch Oven Starter Kit

What do you need to get started cooking with a Dutch oven? Just a few basic items will get you started. You can add to your kit as you become more interested and accustomed to cooking, so an early investment in a storage box or bag for all of your accessories is a good idea. The Oven

Obviously, you need an oven. A good starter size is a 12” shallow. That is an all-around size that will work for most cooking chores. Lid Lifter

You will need something to lift the heavy, hot lids off of the ovens with. Remember that sometimes, there will be hot coals on the lids. There are several designs for lid lifters, so you can choose one that works well for you. Gloves or Hot Mitts

You will also need something to protect your hands when handling the oven and coals. Gloves really do work better than mitts or hot pads, but the choice is up to you. Tongs

Tongs or some similar tool is invaluable for handling the hot coals. Whatever you choose doesn’t need to cost a lot and appearance will not matter. Cooking Utensils

Here, you may not want to skimp on quality. If you find some good quality spoons, spatulas, etc, you will be happier with their performance. You choose the material.


Page 15 of 18

Cleaning Brush

Spending a couple of dollars on a quality cleaning brush (that you won’t use with soap) will make you happier when cleaning your oven. This will allow you to always have handy what you need to clean with.

Optional Accessories

Some accessories that you may want to add later.

o Carrying Case o Charcoal Chimney o Trivet o Different Size Ovens o Dutch Oven Table

Dutch Oven Cooking Links

Here are some of our favorite DO related sites. www.dutchovendude.com www.ahappycamper.com www.scoutorama.com/recipe/ www.chuckwagonsupply.com/ www.mairdutchovenlifter.com/ www.lodgemfg.com/ www.ceedubs.com/ www.campchef.com/ www.cowboyflavor.com/ www.dutchovenshoppe.com/ http://www.bsatroop780.org/skills/DutchOvenCareAndUse.html http://www.idos.com/


Page 16 of 18

Dutch Oven Recipes

Here are a few of my favorite recipes. We used some of them in preparing our food for the course today. Breakfast Casserole

1 lb breakfast sausage or bacon (you can pre-cook this at home to speed up your morning 2 lb shredded hashbrowns (the frozen variety), thawed 1 dozen eggs, beaten ½ - 1 cup evaporated milk 1 lb shredded cheese Salt Pepper Garlic powder If not already cooked, brown the sausage or bacon. If using bacon, drain and crumble. Add the hashbrowns and mix together with the meat. Mix the eggs and milk and pour the eggs over the hashbrowns. Season as desired. Bake about 45 minutes or until just down. Sprinkle the cheese on top of the casserole and add heat again for about 10 minutes until cheese is mostly melted. Serve. Coca-Cola Chicken

1-2 lbs cubed chicken 1 16-20 oz bottle of ketchup Diced onion 1 12 oz can Coke Optional: can of hot dog chili Steamed rice Sauté the chicken and onions until the chicken is brown and mostly done. Add the bottle of ketchup and enough of the Coke to make a “gravy”. You can also add the hot dog chili, which will give it a richer, slightly thicker consistency. Simmer the chicken for at least 20 minutes, longer if desired. Serve hot over steamed rice. Sweet & Sour Chicken or Beef

1-2 lbs cubed chicken, chicken strips or beef tips. 1 pkg onion soup mix 1 small bottle Catalina salad dressing Steam rice Sauté the chicken or beef until brown and mostly done. Drain if necessary. Sprinkle the soup mix over the meat and mix together to coat. Add the entire bottle of the salad dressing. Simmer together for about 20 minutes, longer if desired. Serve hot over steamed rice. NOTE: This is a really good recipe to practice lining your oven with foil for. Because of the sticky nature of this dish, clean-up is much easier with foil. Exercise caution when cooking and serving not to tear the foil.


Page 17 of 18

Steamed Vegetables

Assorted vegetables such as carrot coins, broccoli, cauliflower, squashes, onions, snow peas, etc. Add the vegetables to your oven. Sprinkle with seasonings such as salt, pepper, garlic, spice medleys (such as Mrs. Dash), butter, etc. Add a small amount of water or a small handful of ice cubes. Cook the dish at a slightly lower temperature to avoid over-cooking. Camp Potatoes

Several large size white, red or Yukon Gold potatoes, washed and cubed (peeling is optional) ½ lb bacon Small onion, cubed Fry the bacon until crisp. Remove and drain the bacon. Drain all but a small amount of the bacon grease from the oven. Sauté the onions until translucent. Add the cubed potatoes to the oven. Crumble the bacon and sprinkle on the top of the potatoes. Cover and cook for 30-35 minutes or until the potatoes are done, but not mushy. Mix together and serve hot. Triple Chocolate Delight

1 box chocolate cake mix Eggs, oil & water as directed on the mix box 1 package miniature semi-sweet chocolate chips 1 container chocolate icing Mix cake mix as directed on the box. Mix in the chocolate chips. Pour into an oven and bake at around 350 degrees for about 30-35 minutes. Allow the cake to cool slightly after baking. Spread the icing over the top of the cake. Serve warm. Top with whipped cream if available. Triple Chocolate Cake

1 (18-ounce) box devil's food chocolate cake mix 1 (6-ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 large eggs, beaten ½ cup warm water 2 cups semisweet chocolate chips powdered sugar, as needed In a mixing bowl, use a whisk to stir together the chocolate cake mix, pudding mix, sour cream, oil, eggs and water. Mix in chocolate chips and pour the batter into a greased oven. Bake at 350 degrees for 50 minutes or until an inserted toothpick comes out clean. Dust the cake with powdered sugar.


Page 18 of 18

S’mores Cake

1 box chocolate cake mix 4 eggs ½ cup oil 1 pkg graham crackers 1 large handful miniature marshmallows ½ - ¾ cup chocolate chips, either milk chocolate or semi-sweet (optional) About ½ cup water Chocolate syrup Crush the crackers into small pieces or crumbs. Mix together the cracker crumbs, cake mix, eggs, oil, marshmallows and chips until well blended. As water as necessary to result in a moist, but not runny batter. Pour into an oven and bake at around 350 degrees for about 35-40 minutes. Spread the chocolate syrup over the top of the cake before serving or serve as a condiment for the cake. Serve warm.

Documents

Intro to Dutch Oven Cooking - BSA Troop 540 Rock Hill, SC › ... › uploads › 2012 › 11 › Intro_to_Dutch_Ove… · Introduction to Dutch Oven Cooking revision date: Mar 06,