Larsen, Joan S. - Lovin' Dutch Ovens~A Cook Book for the Dutch Oven Enthusiast

Lovin' Dutch Ovens A Cook Book for the Dutch Oven Enthusiast Joan S... Sources claim the name originated with the Dutch merchants who used the ovens for bartering.. While researching ope

Lovin' Dutch Ovens

A Cook Book for the Dutch Oven Enthusiast

Joan S Larsen

• LFS Publications

LFS Publications, Salt Lake City 84119

• 1991 by LFS Publications.

ALL RIGHTS RESERVED

No part of this book may be reproduced or utilized in any form or >—v

by any means, electronic or mechanical, including photo copying or ' recording on any information systems or retrieval systems, without

permission in writing from the publisher.

The author and LFS Publications disclaim all liabilities in connection

with use of information and suggestions provided in this book All

information is accurate to the best of our knowledge, but carries no

guarantees.

ISBN 1-880415-03-8

First Printing, November 1991

Cover by Joan S Larsen

Photography by George Norr

/ )

PRINTED IN THE UNITED STATES OF AMERICA

u

u

To Than and all contributors- thank you!

"6 up, 3 up = 325°" formula 17

Temperatures: Miscellaneous Methods 19

Preparation and Cooking 29

Lovin' Dutch Ovens 3

Val & Marie Cowley 216

Oi

4 Contents

Quick Reference for Favorite Recipes

<J

<J

Quick Reference for Favorite Recipes

r~\

o

\ J

Introduction

Introduction

Dutch ovens are historical orphans History books

harbor high adventures of revolutionary war heroes,

western explorers, and courageous pioneers However,

writers of history omit the routines of daily living whichincluded sustenance from meals prepared in Dutch ovens

Sources claim the name originated with the Dutch

merchants who used the ovens for bartering Addition of

the lid flange goes to Napoleon who disliked ashes falling

into his food Supposedly, Paul Revere standardized the

sizes Some say their most notable journey was with Lewis

and Clarke on the Northwest Expedition Pioneers, facedwith limited cargo, included the oven as essential Cattle

drivers, sod busters, gold miners, and military expeditions

moved with Dutch ovens in tow.

While researching open hearth cooking, I found an account of a pioneer woman comparing cooking in a Dutch

oven to cooking with a new cast iron stove She professed

the "new-fangled contraption" changed foods' flavors In short, she concluded no proper cook would discard her Dutch oven for such a temporary gadget Still, as stoves became available, every day use of Dutch ovens dwindled Eventually, only sheep herders, campers, hunters, and river

runners were enjoying meals cooked in them

Many people attach Dutch ovens to early childhood

memories They remember Grandpa'sor Dad's Dutch oven

cooking with a fondness usually associated with serene

mountain settings They recall enjoying a certain recipe, a delicious meal, or a distinct food flavor Today, while

Dutch ovens induce old memories for a few, Dutch oven

cooking cultivates new "reasons to remember" for many.

Lovin* Dutch Ovens

My husband and I first tried cooking in a Dutch

oven in 1974 Our efforts resulted in burned-black potatoes

with onion ashes fused to the inside of our 10-inch pot f"""^

That oven remained on the side porch while we argued

over fault and scrubbing Six years later, sitting in the

same spot, the surfaces were completely rusted except

under the black blotches left from the burned potatoes

When our son started scouting in 1980, we did too

When we took a required training course for adult leaders,

one session included a demonstration of Dutch oven

cooking The instructor impressed us with a simple recipe

of chicken in mushroom gravy, a basic peach cobbler and

fried potatoes with just the right amount of onions and

garlic

Inspired, we revived our neglected oven and bought /""""^two more We tried chicken in mushroom gravy, a peach

with pineapple cobbler and potatoes with just the right

amount of onions and too much garlic, but it wasn't

burned Next, we experimented with our favorite recipes

Now, we cook dishes like souffles, prime ribs and lemon

meringue pies with success We've effectively competed

against some of the better Dutch oven cooks in this area.

Since 1981, we've taught scouts and scouters,

teenagers, adults, and senior citizens to cook in Dutch

ovens We've demonstrated our methods of Dutch oven

cooking at Wheeler Farm and Old Deseret, historical parks

located in Northern Utah We've prepared meals for small

groups of 10 to larger groups ofaround 500 people We've (^

even judged cooking contests

We've learned that Dutch oven cooking opens

conversations between strangers People, who are usually

afraid to talk, will stop and ask questions or makecomments Many recount personal experiences Some share

new recipes or ideas Others simply stand and watch,

^—^ absorbing information from a distance Successfully

cooking anything in a Dutch oven creates smile fromonlookers and an inner feeling of immense satisfaction

Dutch ovens are versatile, easy to cook in andsimple to clean With correct use and proper care, awell-seasoned oven produces a unique flavor unequaled by

any other cooking utensil Functions include frying, /baking, roasting, steaming, stewing and simmering My

husband claimsjust about any food adapts to cooking in the

Dutch oven with two limitations: oven size and one's own

With the proper equipment, Dutch ovens can be used any

season of the year

The goal of this book is to provide information

about the different levels of the Dutch oven experience andsome basic information about equipment and- its use

Trying more than one approach is the mainingredient to Dutch oven success This has to come fromthe one wanting to know about Dutch oven cooking I hopethis book helps avoid a first experience of "badly burned

potatoes" that discourages one from the pleasures of Dutch

oven cooking

Good luck, good eating and the best of entertaining

as you start lovin' your Dutch ovens!

Basic Elements of a Dutch Oven

The original style of Dutch oven had a flat bottom f"""^

and curved lid without a flange With time, usage of the

term changed Today's Dutch oven, initially called a camp

Dutch oven, consists of three parts: a bail, a lid and a pot

The bail, formed from a steel rod, swings from side

to side It is designed to balance the weight of the oven

when lifted or moved.

The lid curves less than its predecessor and has a

flange around the upper edge The bottom rim of the lid

angles to fit inside and over the top edge of the pot

A standard pot tapers outward from the bottom and

is about 4 inches deep It has three funnel-shaped legs that f""^hold the pot above the heat source which allows air to

circulate.

Cast Iron Verses Aluminum

Dutch ovens are available in cast iron or aluminum.

Both have distinct advantages and disadvantages Cast iron

ovens require seasoning to prevent rusting Aluminum

ovens do not Cast iron distributes more even heat and

retains it longer Aluminum distributes heat somewhat

sporadically, but cools faster Aluminum ovens weigh

about Va less than cast iron ovens, making them easier to

carry Both can be used over open fires, with charcoal

briquets, or buried underground Both adjust to use in gas f^^)

barbecue grills, camp stoves, or conventional stoves The

choice between the two is entirely personal, although most

consumers prefer cast iron

10 The Basics

Size and Selection of Dutch Ovens

, The selection of the right size oven depends on the

^—^ kinds offood one wants to cook and the number of people

one wishes to serve Define those needs, then select anoven The diameter of the oven, based on the number cast

on the lid, determines the size The depth varies

Lodge Manufacturing, producers since 1896, setsthe standard for Dutch ovens To buy, check local grocery

or hardware stores, or places specializing in camping gear.

The following chart applies to Lodge Dutch ovens

SIZE/DEPTH CAPACITY NUMBER OF SERVINGS*

5" 1 pt main dishes 1-2 servings (2'A" deep) side dishes, 2-4 servings

^—</ (Jji 2qts main dishes, 2-6 servings

(2V" deep) side OislieS, 8-10 servings M- JO" 4 qts main dishes, 2-12 servings

^ /p - (3" deep) ^~ side dishes, 16-20 servings

(3'/2" deep) side dishes, to 30 servings

8qtO main dishes, 8-25 servings

(5 aeep) side dTsnes, to 4U servings 14" 8 qts main dishes, 8-25 servings

{V/i" deep) side dishes, to 40 servings (Uy (llqts?) main dishes 1Q-35 servings, (5'Teep) side dishes, to 55 servings 16" 12 qts main dishes, 12-38 servings (3'/V deep) side dishes, to 60 servings

s

Lovin* Dutch Ovens 11

Maca ovens are deeper for holding foods too big to

fit in the Lodge Dutch ovens The chart below gives an

overview of size and capacity However, these ovens are f~*\

harder to find For further information on locating the

Maca Ovens, see the ad in the back of the book.

SIZE DEPTH CAPACITY SUGGESTED USES & SERVINGS*

13" 6W 12 qts main dishes, to 38 servings

side dishes, to 64 servings

whole chickens, bundt cakes crown roasts, small turkeys

15" 7Vi" 16 qts main dishes, to 50 servings

side dishes, to 85 servings

crown roasts, turkeys to 18lbs., hams, & large groups _.

17" 9" 30 qts main dishes, to 96 servings

side dishes, to 160 servingsturkeys to 25 lbs., prime ribs

to 16 lbs., & large groups

22" 10" 64 qts main dishes, to 200 servings

side dishes, to 325 servings

turkeys to 40 lbs., prime ribs

to 24 lbs., & small armies

*Tlie number ofservings isdetermined by the capacity ofeach

size of Dutch oven Main dishes are based on a 10 oz serving Side

dishes are based on a 6 oz serving.

w

w

Left: Maca ovens from top to bottom, sizes 13" 15" 17" and 22"

Ri^ht: Odg\Dutch camp ovens from top to bottom, sizes 5", 8",

10", 12", 12" deep 14" 14" deep and 16".

Front: Lodge original-style Dutch ovens from left to right, sizes 10

qt 5 qt and 7 qt To use an original style Dutch oven like

a camp oven, set it on a lid holder or three equal-sized objects

for legs Add a flange of folded aluminum foil to keep coals

Lovin* Dutch Ovens 13

Watching for Quality

After selecting the right size of Dutch oven, and f"**^before making a final purchase, check the pot and the lid

for the following:

1 Make sure the lid fits level and somewhat snug.

When cooking, a proper fitting lid forms a seal that creates

pressure and helps retain moisture

2 Check the sides, bottom and lid for a consistent

thickness Unevenness results in an unequal distribution of

heat Foods burn easier where the metal is thinner.

3 The inside should be flat, somewhat smooth and

free of large metal runs A grainy texture may be present

because of manufacturing methods Seasoning usually

corrects this and small metal runs.

Prices may vary on Dutch ovens so shop around, or

watch for promotional sales before paying full retail.

However, be aware that a flood of imported Dutch ovens

has reached the American market They tempt the modern

consumer with substantially lower prices In addition to

uneven sides, lids and bottoms, other problems have been

reported As an acquaintance heated her first import, it

split in half, dumping the contents on the ground She

returned it to the store and they gave her another one

When the metal in the second oven expanded, liquids

started leaking out small pinhead-size holes

Look for quality and reliable sources When buying

Dutch ovens, one definitely gets what one pays for f~*\

<J

<J

Us the Seasoning

Untreated cast iron rusts, especially around water

To prevent the metal from oxidizing in the presence of

moisture, cast iron Dutch ovens require a process called

"seasoning." Seasoning is^simply the procedure of bakingoil onto the oven's surfaces In addition, seasoning creates

a stick proof cooking surface that makes clean-up easier.The following method is recommended:

1 Scrub lid and oven in hot water with a mild soap.Use a stiff brush or plastic scrubbing pad Rinse in clear,hot water, then dry completely Avoid abrasive detergents

2 Coat inner and outer surfaces of cook ware with

a thin layer of cookmg_ojL_Absorb any excess oil with afolded paper towel

3 Place pieces separately in a conventional oven or

a gas barbecue grill, with pot upside down Heat toSSOMOO0 Bake for 30-45 minutes? ""

4 Remove ootn pieces trom the oven and coat with

.anotjier thin layer of oil Use paper towels and additional

oil as necessary Avoid burning hands by holding the

paper towel with pair of metal tongs Continue baking

for another 30-45 minutes.

5 Repeat step 4 as many times as desired (We coatand bake our ovens a minimum of 5 to 8 times.) Finally,turn off the heat and let the Dutch oven sit over night oruntil cool Ifthe guifece isjtieky, bake an additional 30-45 \minutes Sticky surfaces eventually turn rancid (If this

happens, strip the oven in a self cleaning oven and repeatthe procedure.)

This method works for all cast iron products Keep

in mind, seasoning produces smoke Using a gas barbecue

grill takes that smoke outside