AY Honors/Dutch Oven Cooking/Answer Key/es

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

Requisitos

1

Véase Arte culinario para consejos e instrucciones.

Véase Campamento III para consejos e instrucciones.

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3

4

5

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

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

7

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

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

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

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

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

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

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

14

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

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

15a

15b

15c

Adventist Youth Honors Answer Book/Recipes/Butternut Squash/es

15d

15e

16

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

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

18

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.