Re: [CH] Dutch oven
David Cook (zeb@austin.rr.com)
Tue, 29 Feb 2000 19:57:17 -0600
Yes, a dutch oven is a cast iron pot with a heavy lid, but what matters is
how you cook with it. The pot has a handle so you can hang it over a fire
and short legs so you can stand it in a bed of coals when you want direct
heat. More important, the lid is thick and has a raised lip. When you are
baking or slow cooking, you put hot coals directly on the lid -- far more
than underneath -- to get good bread, puddings or the like. If you just put
coals on the bottom, you get hot spots that burn whatever you've got instead
of an even heat through the whole thing.
When I was a kid we used ours camping or when we got snowed in on the farm.
I went out recently to see a friend cook a dinner at a pioneer farm. He had
one oven going for sauerkraut and bacon and another for spotted dog (bread
pudding). It was a fine meal.
David Cook
Sorry about the OT post.
> Hi Podheads,
>
> I have a question. What is a Dutch oven? I'm Dutch, but I don't know what
is
> meant by that. Can anyone enlighten me? Also I aquired some new sauces. In
> Germany I bought Pace hot pepper sauce. I guess it's like the salsa (from
> New York City, heehaw?!) called Pace Picante. I remember it from my US
days.
> Also I bought a sauce called Encona West Indian original hot pepper sauce
> and Crystal pepper sauce. Anyone familiar with these sauces. Are they any
> good? I haven't tried them yet. Still have to finish my bottle of Jamaican
> style hot pepper sauce. Yowzaa!
>
> Miss Dewi
>