Tips for Dutch Oven Cooking I want to simply begin by saying that a Cast-iron Dutch Oven is actually a misnomer term. First, because this is not a Dutch pot but it was something heavily used by the early colonizers, probably the Dutch. Secondly, it is not an oven but a pot of a pan […]
Tips for Dutch Oven Cooking I want to simply begin by saying that a Cast-iron Dutch Oven is actually a misnomer term. First, because this is not a Dutch pot but it was something heavily used by the early colonizers, probably the Dutch. Secondly, it is not an oven but a pot of a pan used as a cooking utensil. Now, if you are only pulling out your Dutch oven to saute vegetables, you are not using it to its full potential. It might seem strange to you to be able to bake bread without kneading and shaping first. Well, this no-knead bread recipe has amassed a serious following where you can steam them from the Dutch over. You get a crackly, golden crusted bread which is shaped perfectly round.
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Other than that, you can also make a giant skillet cookie, where you only have to press a batch of cookie dough into your pot in an even layer and then bake it until it gets golden. Then top it with ice cream and enjoy with you whole family.
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You can also braise meat with your cast-iron Dutch oven. Remember that cast-iron keeps heat consistently during cooking, not only is the heat consistent but it is also spread evenly. In this pot the meat can be left for hours in lower temperature which is the key to braising. When the cooking is done you can take it directly to the table where it will stay warm for dinner. Another way of using your cast-iron Dutch oven is by cooking soups and stews. And the reason why it is more preferable to use it is because this oven intensifies the flavor of soups and stews. Furthermore, your stews can be turned into a one-pot meal. You add your ingredients slowly and in order like starting with sturdy vegetables like onions, carrots, and potatoes then subsequently add delicate greens, pasta, or cheese towards the end. In order to create a rich final product you layer the flavors one on top of the other. Your bonus is it eliminates extra dishes to use. Poaching maximizes the flavor that is transferred from the food to the cooking liquid. This prevent chicken from drying out and yielding a tender meat. It is also an excellent technique to use if you are planning on shredding chicken breasts for chicken salad or tacos. With a deep and wide Dutch oven you can cover the whole meat with water by a few extra inches and it retains heat well. So you can easily maintain a gentle simmer. Frying can also be a daunting task and a messy one at that. If you want to cut down on oil splatters when frying, use a Dutch oven with tall sides.