AY Honors/Dutch Oven Cooking/Answer Key/es

Cocinando en olla holandesa
Asociación General Actividades recreacionales	Destreza: 2 Año de introducción: 2006

Requisitos

1

Tener las especialidades de Arte culinario y Campamento III.

Véase Arte culinario para consejos e instrucciones.

Véase Campamento III para consejos e instrucciones.

2

Decir una breve historia de la olla holandesa y su papel en la historia de Norteamérica.

3

Conocer la diferencia entre un horno de pan, un horno guiso/carne, horno olla/estufa y un horno de campamento.

• Bread ovens are four inches deep. They are more shallow than stew/meat ovens so that the heat from the lid will be closer to the bread.
• Stew/meat ovens are five to seven inches deep.
• Pot/stove-top ovens have no legs and are used on top of a stove.
• Camp ovens have long legs so that coals may be heaped beneath them. They also have flanged lids so that coals may be heaped on top of them. Camp ovens are used outdoors in campfires, and sometimes indoors in a fireplace.

4

¿De qué manera son los hornos clasificados en medida?

5

Conocer y demostrar la seguridad ante incendios y el manejo seguro del horno holandés y el uso correcto del equipo.

Make sure you are dressed properly when handling Dutch ovens. A heavy apron, leather gloves, and shoes are essential. You should also have a fire extinguisher handy. Keep the area free from tripping hazards, and use lid lifters and lid stands. You will also need a shovel for moving the hot coals around. Check with local fire officials and get any required permits before building a campfire. Here is a good video on using a dutch oven.

6

¿Qué clase de combustibles se utilizan para cocinar con un horno?

1. Wood
2. Charcoal
3. Natural gas
4. Propane
5. Electricity

7

¿Cuáles son las ventajas del carbón como combustible sobre el de madera vegetal?

Charcoal briquettes are uniform in size, and are made from a single species of wood. Because of this, they burn more evenly, and thus, they produce heat more evenly. Wood on the other hand, comes in non-uniform sizes, and the type usually used as firewood is often of more than one species. As a result, it does not heat as evenly as charcoal does.

8

¿Cómo controla la temperatura?

The easiest way to control the temperature of a Dutch oven is by using the right number of charcoal briquettes for the desired temperature. In general, you should put one third of the total briquettes beneath the Dutch oven, and the remaining two-thirds on the lid. The number of briquettes required to achieve a temperature of 325°F (160°C) is twice the pot's diameter as measured in inches (or 8/10 times its diameter as measured in centimeters). So if you have a 12" (30 cm) pot, you will need 24 briquettes. Eight of them will go beneath the pot (one third of 24 is 8), and 16 go on the lid (two-thirds of 24 is 16). For higher temperatures, add three more briquettes - one to the bottom, two to the lid. Every time three briquettes are added, the temperature will increase by 25° to 30° F (14° to 16° C).

9

¿Qué eficiencia hacen las cenizas al carbón?

Ash decreases the efficiency of the coals because it acts as an insulator. It should be brushed off with a small wisk broom often when cooking.

10

Si se usa madera, ¿qué clases son las mejores para cocinar?

In general, hardwoods such as oak, hickory, ash, and mesquite are better than softwoods such as pine. Be careful when using mesquite though, as it burns very hot. Hardwoods also produce less smoke than softwoods, and softwoods are more likely to leave a creosote residue on the oven.

11

Demostrar cómo sazonar correctamente una olla holandesa nueva.

New Dutch ovens are often coated with wax, and this must be removed as the first step in seasoning it. To do this, wash the Dutch oven (and the lid!) using hot soapy water inside and out, and rinse it thoroughly, also in hot water. Dry the oven with a towel. Then wipe the entire oven down with cooking oil or shortening (use a high quality cooking oil such as olive oil or vegetable oil). Be sure the coat all surfaces of the oven, inside and out, including the lid and the legs.

12

Demostrar cómo limpiar correctamente una olla holandesa después de cada uso.

To clean the Dutch oven, simply wipe it down with a clean paper towel. If food is stuck to the oven, bring one or two cups of water to a boil in the oven and scrape the food off with a rubber spatula. Do not use soap, metal scouring pads, or metal utensils on a cast-iron Dutch oven or you will have to re-season it! It's OK to use soap on an aluminum Dutch oven.

13

Demostrar la forma adecuada de transportar las ollas holandesas.

Transport your Dutch oven in a cardboard box, a wooden crate, or in a carrying case to protect it from damage.

14

Demostrar cómo almacenar correctamente una olla holandesa para un corto plazo y largo plazo.

Use a paper towel to lightly coat the Dutch oven inside and out (including the legs and lid). Lay a single paper towel flat in the bottom of the oven. Fold a paper towel into a one-ich (2.5 cm) wide strip and place it on the rim of the Dutch oven to form a spacer so that the lid does not fit tightly. Be sure to use a whole paper towel. This is to allow air to circulate inside the oven and prevent the oil coating inside the oven from becoming rancid. If the coating does become rancid, you will need to strip it and re-season it. To strip an oven, place it upside-down in a self-cleaning kitchen oven with the lid placed on top of the legs. Set the kitchen oven on self clean for two hours. Do not cook food in a rancid oven, or you will end up with rancid-tasting food! Do not store the Dutch oven in a damp area.

15

Cocinar un platillo de cada categoría utilizando una olla holandesa:

We include at least one recipe for each category here, but if you have a favorite, please feel free to add it.

15a

Sopa/guiso

Template:Adventist Youth Honors Answer Book/Recipe

15b

Cacerola

Template:Adventist Youth Honors Answer Book/Recipe

15c

Vegetales

Adventist Youth Honors Answer Book/Recipes/Butternut Squash

15d

Pan

Template:Adventist Youth Honors Answer Book/Recipe

15e

Postre

Template:Adventist Youth Honors Answer Book/Recipe

16

Cocinar con sólo la tapa como una plancha.

The lid can be used as a griddle if it is turned upside-down and placed on a heat source. The advantage of this technique is that the lid is slightly bowl-shaped, so even if it is not perfectly level, whatever you are cooking (pancakes anyone?) tends to stay in the griddle instead of spilling out.

17

Nombrar las seis diferentes formas de cocinar en una olla holandesa.

You can use a Dutch oven for frying, deep frying, baking, boiling, stewing, and roasting.

18

¿Qué se entiende por cocinar por montón?

Stack cooking is the practice of stacking up to four Dutch ovens one on top of another, and cooking a different item in each one. This conserves fuel, but one must be very careful to not overturn the stack or all of the food will be ruined. A disadvantage of stack cooking is that if the bottom oven needs to be checked, all the ones on top of it must be moved first.

In non-stack Dutch oven cooking, it is normal to rotate the oven every 10 to 15 minutes so that the heat is evenly distributed. However, this is not practical in stack cooking. Instead, it suffices to simply move the coals around on each layer.

References

• www.pathfinderpathways.com
• Byron's Dutch Oven Cooking Page