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    101 Things to Do with a Dutch Oven
    101 Things to Do with a Dutch Oven
    101 Things to Do with a Dutch Oven
    Ebook135 pages59 minutes

    101 Things to Do with a Dutch Oven

    By Vernon Winterton

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    About this ebook

    With 101 easy recipes to choose from-from breakfast to dessert, including breads and rolls-the Dutch oven might just become the most popular cooking method in your house. Recipes include the Mountain Man Breakfast, Sausage Spinach Wreath, Dutch Oven Stew with spicy Jalapeno Cheese Bread, Caramel Apple Cobbler, Stuffed Pork Roast, Cinnamon Rolls, Dutch Oven Pizza, Apricot Raspberry Glazed Cornish Hens, and White Chili.
    LanguageEnglish
    PublisherGibbs Smith
    Release dateMar 20, 2006
    ISBN9781423608592
    101 Things to Do with a Dutch Oven

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      Book preview

      101 Things to Do with a Dutch Oven - Vernon Winterton

      101 Things To Do With A Dutch Oven

      Vernon Winterton

      101 Things To Do With A Dutch Oven

      Digital Edition v1.0

      Text © 2010 Vernon Winterton

      All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

      Gibbs Smith, Publisher

      PO Box 667

      Layton, UT 84041

      Orders: 1.800.835.4993

      www.gibbs-smith.com

      Library of Congress Catalog-in-Publishing Data

      ISBN-13: 978-1-58685-785-1

      ISBN-10: 1-58685-785-1

      I. Dutch oven cookery. I. Title: One hundred one things to do with a dutch oven. II. Title.

      TX840.D88W56 2006

      641.5'89-dc22

      2005020808

      This book is dedicated to my mentor, the man who taught me to cook in a Dutch oven, A. Tom Price. Also, to all my friends who I have cooked with and learned from. And especially my wife, Barbara, whose name should follow mine in the byline—she helped me with every recipe.

      101 Things to Do With a Dutch Oven

      Table of Contents

      Helpful Hints Breakfast Breads & Rolls Main Dishes Side Dishes Sauces, Soups, & Stews Desserts Metric Conversion Chart

      Helpful Hints

      1. Use your Dutch oven year round—just put it anywhere it will be protected from wind, such as a patio, garage, or even the oven. Wind carries the heat away, so it is important to be in a wind free area.

      2. Charcoal briquettes are used in all recipes of this book. If cooking in your home oven, simply place Dutch oven inside without the coals and set your oven temperature as listed in the recipe.

      3. When purchasing a Dutch oven, look for lumps in the casting. Lumps cause hot spots you want to avoid. Look at the thickness of all sides of a Dutch oven. If one side is thinner than the other, it will not cook evenly and your results will be poor. Also, make sure the lid sits flat and does not rock to ensure there is a good seal when cooking. However, if the lid moves side to side slightly, that is fine.

      4. All Dutch ovens come with a wax on them to protect during shipping (unless it has been preseasoned). To season a new Dutch oven, scrub off all the wax and then coat with shortening. Place Dutch oven upside down in a barbecue or an oven (to allow shortening to drip off when heating), and heat to 400 degrees for 30 minutes. This begins to make the nonstick surface for which Dutch ovens are famous. Let the oven cool naturally, and when you can touch it with your hands, place the lid back on the Dutch oven and let it continue to cool. The more you use the oven, the more seasoned or nonstick it will become. Depending on the frequency of use, you may have to season several times a year. When the oven starts to smell rancid, do the whole seasoning process again.

      5. When you clean a Dutch oven after it has been seasoned, don't use soap. The soap pulls the seasoning out and you will have to season it again. Use really hot water and a plastic scrubbing pad. Never use anything metal. Metal will scrape away the oven's nonstick surface.

      6. Store a Dutch oven with something between the lid and the pot, such as a rolled up paper towel. This allows air to flow through it during storage and helps keep the oven from becoming rancid. If the oven gives off a funny pungent smell, you know it is rancid and needs to be seasoned again. If you use your oven year round, it will not become rancid. If your oven becomes rusty, you are not using it often enough. Scrub the rust off with an SOS pad, dry, and then season it again.

      7. Heat control is important in a Dutch oven. Take the size of the oven, such as a 12-inch, then double that number to 24. This gives you the number of coals to start with to reach 350 degrees of heat. A 14-inch would be 28, a 16-inch would be 32, and so on. Place 10 coals under the Dutch oven and put the rest on top. Each additional coal placed on the oven adds approximately 20 degrees. For baking, put most of the heat on the lid. For frying, put most of the heat on the bottom. You will almost never put a coal in the center of the oven (bottom or lid) as it will make a hot spot and burn food, causing poor results.

      8. Experiment with your Dutch oven and get creative with your recipes. You may even want to enter a Dutch oven cook off. Look at the International Dutch Oven Society Web

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