Rhonda Belle - Dutch Oven Dining: 60 Simple & #Delish Dutch Oven Recipes for the Great Outdoors

Copyright 2015 by Rhonda Belle All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the expressed written permission of the publisher except for the use of brief quotations in a book review. Be sure to explore the full library of 60 Super Recipes ! Sign up for the newsletter for notices of new items & freebies! Kindle Unlimited Subscribers Download Free! Enjoy & Be Well! Table of Contents The Art of Dutch Oven Dining Dutch ovens are great for baking, stewing, roasting, or one pot cooking. For outdoor experiences and feasts, a Dutch oven is the perfect cooking accessory. Dutch ovens for camping are mostly cast-iron with three short legs on the bottom, and a tight lid with a rim to hold coals. Legless varieties (aka bean pots) are flat on the bottom, do not have coal rim and are more suited for a stove top.

Cast iron Dutch ovens need proper seasoning. To do so, wash with warm soapy water, rinse, and dry completely. Grease pot completely, both inside and with shortening or vegetable oil. Bake in a 300-350 degree oven for at least 1 hour (note there will be smoke and a scent so opting to use an outdoor gas grill is another option). Seasoning creates the non-stick qualities we love and protects the pot from rust. Re-season your pot regularly.

When cooking, think ahead to an easy cleanup, and line the bottom and the sides of the Dutch oven with aluminum foil, shiny sides showing to prevent burning and help with clean up. Use a wooden spoon to stir meals, and always cook with the lid on. Do not tilt the lid when you remove it or ashes may enter your pot. Dutch ovens get very hot! Exercise care with cooking gloves or hot-pot tongs. Also, while durable, Dutch ovens are fragile in the sense that they will shatter if dropped on hard cement or crack if they are piping hot and cold water is added. High quality briquettes are highly recommended.

They give a long lasting, even heat source and are easier to use than wood coals. Most briquettes last for about an hour and will need to be replenished if longer cooking times are required. Group smaller briquettes and add new hot ones to maintain the desired temperature. Note that every briquette adds between 10 & 20 degrees. Different types of cooking requires different placement of the briquettes. Bunching creates hot spots so avoid doing this.

Here are a few general rules for briquette placement: When Roasting : The heat source comes from the top and bottom equally. This requires twice as many coals on top as on the bottom. When Baking: The heat source comes from the top more than the bottom. Place 3 times as many coals on the lid. When Boiling, Frying, Stewing, Simmering : The heat comes from the bottoms where coals are placed. Place the required number of briquettes under the oven bottom in a circular pattern at least a inside the Dutch oven's edge.

Arrange briquettes on top in a checkerboard pattern. Wood coals produce a hotter flame than coals. Avoid direct flames on the pot or turn it often. These tips are only a guide. Adjust briquettes or coals according to your recipe and keep remember that weather and ground conditions can also affect cooking temperature. If it is cold or windy, put a few more on the top.

Finally, your Dutch oven cooking depends on size: A #8 is 10 bake 8 pan recipes in bottom lined with heavy-duty foil. A #10 is 12 adjust time when baking in foil-lined bottom or use an 8 aluminum pan on lightly crumpled foil (raises pan about 1). A # 12 is 14 bake large mixes or double recipes on foil-lined bottom or use an 8 pan for single recipes. A #14 is 16 bake triple recipes on foil-lined bottom. Overall, Dutch ovens can simplify outdoor cooking and allow for slow cooking overnight or while your group is away from camp and having fun. Either way, try these wonderful recipe options for soups, casseroles, desserts, breads, and much more! Enjoy!