| OCR Text |
Show Volume I , Issue X The Ogden Valley News Page 17 July 1999 Dutch Oven Cooking Dutch oven cooking has become a • Higher air temperature will raise popular summer tradition for many temperature residents along the Wasatch Front. •High altitude will lower temperature Applying a few simple tips will help with the successful creation of a wide Each type of recipe will yield best variety of dishes that can be prepared results if you use the correct heat in a Dutch oven. placement: The following information was • Stews, soups, chili, and other liquid taken from the Internet: dishes require more heat on the bottom than on the top.General TEMPERATURE: rule for stewing: Place 1/3 coals on Heat control is the hardest thing to top and 2/3 on bottom. master when learning to cook with a • Meat, poultry, potatoes, beans, Dutch oven. Remember to start with vegetables, and cobblers require moderate temperatures. You can even distribution of heat on top and always add more heat if necessary. You bottom. may love your black pot but not burned food! • Cakes, breads, biscuits, and cookies require most of the heat on top and little High quality briquettes are heat on the bottom. General rule for recommended. Briquettes provide a baking: Place 2/3 coals on top and 1/3 long lasting, even heat source and are on the bottom. easier to use than wood coals. Briquettes will last for about an hour • Stacking of Dutch ovens is a and will need to be replenished if convenient way of saving space and longer cooking times are required. sharing heat. This is best used for Group the smaller briquettes and add dishes that require even heating. new (hot) ones as required to maintain Stacked ovens can become a nightmare the desired temperature. If you use if the types of food do not have similar wood coals, remember that the flame cooking requirements. will be much hotter than the coals. • Rule of Thumb: Each briquette adds Avoid direct flames on the pot or turn between 10 and 20 degrees. Place the frequently. required number of briquettes under It is important to remember that the oven bottom in a circular pattern these tips are only a guide to help you so they are at least ½” inside ovens get started. You will need to adjust edge. Arrange briquettes (or coals) according to your briquettes on top in a recipe and keep in mind that the checkerboard pattern. weather, ambient temperature, and Do not bunch ground conditions can affect cooking briquettes as they can temperature. cause hot spots. Get in the habit of lifting and • Warm winds or breezes will raise rotating the entire oven the temperature 1/4 turn and then rotate • High humidity will lower the just the lid 1/4 turn in temperature the opposite direction. Rotate every 10 to 15 • Direct sunlight will increase the minutes. temperature • Shade will lower temperature TEMPERATURE CONTROL USING BRIQUETTES Te mp 10 inch 12 inch Recipe of the Month Dutch Oven Dinner Serves 8 Use 12 inch Dutch oven. 1 lb. of bacon 8 boneless, skinless chicken breasts 8 medium potatoes 8 carrots 2 onions 2 green peppers Season salt to taste 2 cups grated cheese Fry bacon, until brown, in the bottom of a 12 inch Dutch oven. Remove bacon from pan and set aside. Drain most of the grease, leaving enough to brown chicken breasts. Season with season salt. After chicken has browned, add cut up vegetables and sprinkle with more season salt. Cover and bake about 1 hour, or until carrots are soft. Use 14 hot coals on top of the Dutch oven, and 10 coals on the bottom (350 degrees). When the dish has finished baking, uncover and sprinkle the top with prepared crumbled bacon and cheese. Cover again. Serve when cheese has melted. 14 inch °F Top Bottom Top Bottom Top Bottom 300 12 5 14 7 15 9 325 13 6 15 7 17 9 350 14 6 16 8 18 10 375 15 6 17 9 19 11 400 16 7 18 9 21 11 425 17 7 19 10 22 12 450 18 8 21 10 23 12 500 20 9 23 11 26 14 Monday Tuesday Wednesday Friday 2 for 1 Golf -excluding holidays 2 for 1 Golf - Seniors & Juniors Golf Leagues at 10:00 a.m. Ladies Golf $5.oo Couples Specials Seniors w/cart $18 Regular w/cart $20 |
