Magnusfide you inspired me

[wbwood]

Well all this talk about dutch oven cooking, you magnusfide, have inspired me to break out the dutch oven today. I've only used it to make a chicken and rice meal and the dump cake before. I wanted to make another dinner with it, but really couldn't select just one. So I was looking in the cabinet and saw a banana bread mix in there. I haven't done any breads or anything like that. So I thought I would give this a try and broaden my skills ever so slightly.

Now I need to think of so wing else to make maybe next weekend.

[Quality_Johnson]

magnusfide wrote:

I see; when you said "turn up the heat" that's the phrase we use for stoves and ovens. In our DO gatherings we use the phrase "increase the temp."

Still sounds like a winner of a recipe! Well done you!

See, I learned something new today! Thanks!
Al

[magnusfide]

Quality Johnson wrote:


The described method was done with charcoal under and on the lid. Cooked at about 350 with the liquid for maybe 45 minutes to 1 hour, then add coals to bring the heat up to at least 400 to brown and caramelize the sauce. Best ribs I ever made, but I never made very good ribs before.

I see; when you said "turn up the heat" that's the phrase we use for stoves and ovens. In our DO gatherings we use the phrase "increase the temp."

Still sounds like a winner of a recipe! Well done you!

[Quality_Johnson]

magnusfide wrote:
Quality, good idea. But the kind of DO cooking we're referring to involves charcoal or wood coals on the lid and the bottom to create an oven effect.

Yours sounds like a good way to do it on a stove though. Have you ever done the charcoals?

Quality Johnson wrote:

camperpaul wrote:
I use a wire 10" round cake cooling rack in the bottom of my 12" DO to provide a space below the cake pan or bread pan.

This also works perfectly as a rack to hold meat above the bottom of the pan, and you can put a small amount of liquid in it, which will steam cook your meat. Then add BBQ or teriaki sauce to the meat, remove the liquid, and turn up the heat to finish. Works perfectly with chicken and pork ribs, for example.

The described method was done with charcoal under and on the lid. Cooked at about 350 with the liquid for maybe 45 minutes to 1 hour, then add coals to bring the heat up to at least 400 to brown and caramelize the sauce. Best ribs I ever made, but I never made very good ribs before.

[magnusfide]

Quality, good idea. But the kind of DO cooking we're referring to involves charcoal or wood coals on the lid and the bottom to create an oven effect.

Yours sounds like a good way to do it on a stove though. Have you ever done the charcoals?

Quality Johnson wrote:

camperpaul wrote:
I use a wire 10" round cake cooling rack in the bottom of my 12" DO to provide a space below the cake pan or bread pan.

This also works perfectly as a rack to hold meat above the bottom of the pan, and you can put a small amount of liquid in it, which will steam cook your meat. Then add BBQ or teriaki sauce to the meat, remove the liquid, and turn up the heat to finish. Works perfectly with chicken and pork ribs, for example.

[Quality_Johnson]

camperpaul wrote:
I use a wire 10" round cake cooling rack in the bottom of my 12" DO to provide a space below the cake pan or bread pan.

This also works perfectly as a rack to hold meat above the bottom of the pan, and you can put a small amount of liquid in it, which will steam cook your meat. Then add BBQ or teriaki sauce to the meat, remove the liquid, and turn up the heat to finish. Works perfectly with chicken and pork ribs, for example.

[wbwood]

Made it and it turned out great. Don't have the trivet yet. Used some rolled up tin foil to raise the ends of the bread pan off the bottom.

My birthday is in March. Made a list of things for my wife to buy me...

[magnusfide]

Dutch Oven Gatherings are wonderful places to RV and meet up with helpful folks too. DOGs give us a great reason to visit different parts of the country as well.
Here's a website that lists some of the DOGs
http://dutchovengathering.com/

I've listed more Dutch Oven reference sites in this thread
http://forums.woodalls.com/Index.cfm/fuseaction/thread/tid/27544284.cfm

[camperpaul]

I use a wire 10" round cake cooling rack in the bottom of my 12" DO to provide a space below the cake pan or bread pan.

[SWMO]

When doing breads, biscuits, pies, etc I have found that using a baking pan raised above the bottom slightly can insure that the bottom won't burn. It doesn't take much. I use a Lodge trivet in mine. small, say 1/4" nuts would work fine.