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Dutch Oven Cooking Primer

Dutch Oven Cooking Primer. http://www.dutchovendude.com/ https://insects.tamu.edu/people/faculty/dutchoven.html http://www.backwoodshome.com/articles/beattie47.html. Getting Started- Oven Care. Oven Must be properly seasoned and clean Oven should be stored with a coat of oil or lard

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Dutch Oven Cooking Primer

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  1. 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

  2. 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

  3. Seasoning a Dutch Oven • 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

  4. Cleaning a Dutch Oven • 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

  5. 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

  6. 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 • 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

  7. 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

  8. Dutch oven cooking tools • 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

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