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Old 04-17-2016, 06:40 AM   #393
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FYI -- Some nice looking DO bread in the Cast Iron thread!

http://www.airforums.com/forums/atta...4&d=1460881076

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First loaf done from the new Lodge house oven (no feet) pan.

Wheat flour with fresh rosemary, one more to go.
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Old 05-06-2016, 05:34 PM   #394
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I cut the legs off my Dutch ovens so I can also use them on a hot plate or stove, when using on a fire or coals I hang from a tripod or place on 3 stones, minor downside is you can't stack them. Get ovens with a rim around the lid to retain coals on top. Baking bread in a Dutch oven works (don't use too many coals - 6 briquettes under and 8 on top is about enough) and a cool trick. Use any bread recipe. Sheila Mills "outdoor Dutch oven cookbook" is good
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Old 05-06-2016, 11:45 PM   #395
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I don't know if they are still being made, but we picked up an old cast-iron flat-bottomed Dutch oven at a garage sale for a few dollars. It doesn't have the "lip" on the lid to keep the coals from sliding off, but a domed lid, with head room for a small roast or rising bread. We use it on the stove at home, but it could also go camping, notably to sit on a grill.

We use actual wood whenever possible: barring that, hardwood charcoal. We're not fans of those Kingsford briquettes because they give a kind of off-flavour like petroleum to the food.
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Old 05-07-2016, 06:34 AM   #396
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I am pretty sure that Lodge and other companies still make the traditional, flat-bottomed DO....I have several old ones that I mostly use stove top at home, but have also put on a grate over a wood fire.

Our great-grandmothers fried chicken in those on their wood cook stoves.


I remember hearing years ago that cooking in cast iron was a good way to prevent anemia, iron from the vessel leaching some into food cooked within, and I used my cast iron skillets and DO's exclusively for decades.

Now, I have gone over to the dark side a bit, having a couple of Calphalon pieces I now wouldn't be without.

I love their light weight and versatility in the Interstate.


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Old 05-07-2016, 07:54 AM   #397
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Princess Calphalon of the DO DS?

They are nice pans . . .

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Old 05-07-2016, 08:43 AM   #398
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They are wonderful pans, great for small space travel and cooking because they don't weigh much and clean up so beautifully.

Our ancestors would have turned their cast iron kettles into planter in a heartbeat for one of those and gas burners to cook on.

I still love my cast iron, but I have definitely crossed over in some respects.


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Old 05-08-2016, 09:31 AM   #399
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I watched a man on Rachel Ray do DO bread the other day, and rather than doing the light pat-and-fold on a floured surface, he just pulled the dough loose, folded it lightly a couple of times, and left it in the bowl for that second, hour or so, rise.

So, I tried that technique this morning, and it worked great!

I still dropped the dough onto parchment paper for the second rise in the bowl, because it is easier to get the dough in the DO without burning yourself, in my opinion, but a very nice looking loaf without the mess of the flour.

Thought I would share, for those of you bread bakers out there.


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Old 05-08-2016, 12:56 PM   #400
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I use our cast-iron flat-bottomed Dutch oven at home all the time. The one issue is that some foods are reactive with it and require a non-reactive cooking surface like enamel or Teflon. Having a red wine & eggplant dish turn navy blue is one unforgettable science experiment in the kitchen.
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Old 05-08-2016, 01:47 PM   #401
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I never cared much for tomato things cooked in my cast iron, as the tomato reacted with the iron....did pasta sauce, when that was all I had, then went to a crockpot.

My favorite piece for bread at home is the skillet combo...I put the dough in on the skillet piece, using the large piece as a lid.

Prevents me from burning myself.


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Old 05-18-2016, 04:40 AM   #402
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I never cared much for tomato things cooked in my cast iron, as the tomato reacted with the iron....
. . .
When doing pot roast in the cast iron dutch oven, however, a little tomato-paste-induced darkness in the sauce is OK! Brown the meat first, saute the Holy Trinity, add the Umami-generating ingredients (including peanut butter and Marmite -- yes you read that right!), and the resulting sauce could almost be bottled as a salve for the soul.

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Old 05-18-2016, 06:48 PM   #403
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Dutch Oven Cooking

Actually, that makes perfect sense from a tease point of view. As long as you go light on the Marmite.

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Old 05-18-2016, 06:56 PM   #404
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I've never had a dinner guest correctly guess on the Marmite or the peanut butter. Just enough, but not so much you can taste them. Now the secret is out!



PS -- the next secret ingredient is . . . . . blueberry jam. Just a little . . .
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Old 05-18-2016, 09:42 PM   #405
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Taste....

I do so love auto-incorrect!👿


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Old 05-18-2016, 09:44 PM   #406
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Used a few thin slices of Norwegian goat cheese, the brown one, to improve the texture of home made gravy.

Marmite doesn't surprise me, and a bit of blueberry won't hurt anything, IMHO.


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