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Published June 05, 2012, 04:30 PM

Dutch oven cooking tips

  • For a 350-degree Dutch oven, place 12 coals on top and 12 on bottom.

  • Arrange the coals in a checkerboard pattern.

  • When the coals are 25 percent white, they’re ready.

  • Each added or removed coal will change the temperature by 10 to 15 degrees.

  • High ambient temperature, low humidity, wind and direct sun will increase the temperature.

  • Cool air, high humidity and shade will decrease the temperature.

  • To simmer food, put one-third of the coals on top, the rest on bottom.

  • For baking bread, biscuits, cake or pie, place two-thirds of the coals on top, one-third on bottom.

  • To roast food like meat, poultry, casseroles, quiche, vegetables or non-rising cobblers, split the coals half and half.

  • Don’t wash the Dutch oven with soap. Wipe it clean, coat it with cooking oil, heat it until warm and store it in a dry location.

Source: Boy Scout Troop 635

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