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    Dutch Oven Breakfasts
    Dutch Oven Breakfasts
    Dutch Oven Breakfasts
    Ebook164 pages49 minutes

    Dutch Oven Breakfasts

    By Debbie Hair

    4.5/5

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    About this ebook

    Go beyond basics with 40 new favorites!

    Dutch Oven Breakfasts contains some of the finest dishes all from a cast-iron pot. Whether you are on a hunting trip, camping, or making breakfast in the backyard, these recipes, along with helpful hints, will be sure to please. Give these gems a try: Picture Perfect Eggs and Toast, Firehouse Hash, French Toast Dumplings, Aloha Bread, Sausage Loaf, and Pennsylvania Dutch Casserole. You’ll be amazed what you can do with a dutch oven.

    LanguageEnglish
    PublisherGibbs Smith
    Release dateJun 26, 2013
    ISBN9781423632290
    Dutch Oven Breakfasts

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      Book preview

      Dutch Oven Breakfasts - Debbie Hair

      Chart

      Introduction

      Magic! I love magic and trying to figure out the sleight of hand. Dutch ovens are magical. I remember as a young girl watching Dutch oven cooks work magic and then placing the best food on our plates. When I moved to Utah, some of my new neighbors were legendary Dutch oven cooks. They allowed me to tag along on a few of their catering gigs to help them cook. From these experiences, I was able to learn the sleight of hand. That is, the technique of producing fabulous food from the cast iron vessel. The trick is using a good recipe, quality ingredients, and understanding proper heat control. I hope this book helps you enjoy the magic!

      Dutch Oven Heat Control

      Dutch ovens are well known for their baking capability, but they also can be used for simmering, boiling, sautéing, broiling, deep frying, and even freezing ice cream.

      The number one rule of Dutch oven cooking is that it is easier to add heat to a Dutch oven than it is to cool a hot oven down. Start with a conservative number of coals and then add more if necessary.

      When baking, the heat source comes from both underneath and on top of the Dutch oven. See the below chart for a handy guide to know how many coals to place underneath the oven and how many coals to place on top of the oven to achieve a specific baking temperature. Place the bottom coals in a ring about the size of the oven. Set the oven over the ring and then place the top coals on the lid along the flange in a ring toward the outer edge.

      When simmering and sautéing, the heat source comes from underneath the Dutch oven. Use the diameter of the oven to determine the number of coals that should be placed under it. The general rule is the diameter times 2. For example, a 12-inch Dutch oven would need 24 coals. If you need a slower simmer or sauté, reduce the number of coals by 4.

      When deep frying, the heat source comes from underneath the Dutch oven. A full bed of coals is necessary. Use a thermometer and adjust the number of coals to achieve 375–400 degrees. Begin with number of coals equaling the diameter of the Dutch oven doubled and add from there.

      When broiling, all the heat is on the lid. Use the number of coals equaling the diameter of the Dutch oven doubled.

      The above information is a good starting point; however, you often need to make heat adjustments due to weather conditions. If cooking when the weather is cooler than 60 degrees, you will need to add a few more coals—1 underneath the oven and 2 on the lid (more if using a large oven). If cooking in 90 degree weather or above, consider reducing the number of coals.

      If cooking in high altitudes, add more heat. Cooking times will also take longer.

      No matter what the conditions, always keep your eye on your pots and adjust as necessary. And as Dutch oven expert Colleen Sloan teaches, You will not need a timer to tell when your dishes are done. Your nose will tell ya!

      Useful Tools

      Gloves with long sleeves for protecting hands and arms from the heat.

      Lid lifters for lifting very hot lids.

      Long handled tongs for moving hot coals.

      Trivets to set the lid on so that it is not on the ground. Trivets can be used to keep hot ovens off tables and will also hold your lid upside down so it can be used as a griddle.

      A whisk broom to brush the ashes off the lids of the Dutch ovens.

      A cook table is great. It lifts your work area off the ground and prevents you from bending over so much.

      A metal bucket to hold the spent coals.

      A windbreak of some type to help keep your coals burning evenly on a windy day. I use old license plates and stand them on end. The windbreaks provided with cook tables are often too short to protect the coals on the lid of the Dutch oven. A binder ring

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