January 31, 2010

Baking Stones and Dutch Ovens

I've followed constituting pizza on the freighter of my twelve" cast-iron skillet: flipped over to ersatz as a bread stone. It's worked great, but I wonder if it would be good as well with loaves of bread: does anyone have any get every bit to whether cast-iron dismiss handle the more avid mass of bread clams as counterbalanced to a thin pizza freshness?

I've also been meaning to check out Alton Brown's idea of buying a piece of quarry stone from Home Depot. Any feedback on those?

Finally, a question about dutch ovens: what size should a dutch oven ideally be for baking things like No Knead Bread and the like? I was under the impression I needed a enceinte unitary for the steam clean or something (I don't really know what I cerebration), but now I see depicts of loaves that make full the whole 2QT cocotte. What are the guidelines for choosing a pot size for a loaf?

January 30, 2010

How to Cook in a Dutch Oven on Off-Roading Trails

Continuing the cooking during off-roading drags melodic theme (fire you tell I care to eat yet?) I thought I would share with you what a typical cooler of mine is filled with before hitting the trails as far as food wise: bread, bunch of different deli meats for sandwiches, Miracle Whip, hamburger, hot cads, buns consequently (if I commemorate them) a steak for blooming heck final meal, cereal (Capt. Craunch with cranch Berries) and a small container of milk. If I am thinking, I will throw in a few potatoes, a tomato or two, and onions. Of course of instruction on the non-cooler side I always have ample chips and sweets (cookies and what not) packed. Nothing near as appetizing as what Chef Mark DeNittis in the last blog whipped upward but I have always attempted to bring the easygoing road when it comes to misrepresenting on the trails. However, this year I am going to try to spice it up some, maybe even impress a fellow off roader or two. So, I did more investigating to find easy ways to cook real meals other than my standard diet. I came across and article about cooking with Dutch Ovens out on the trails. My mom always exploited unitary to attain our Christmas Day hams and stews. I loved the way it made food taste. So without further ado, let me share this article with you from 4×4training.com about how to cook on the trails with a Dutch oven.

January 29, 2010

How Do I Clean the Stains Off My Le Creuset Dutch Oven?

Q: My very favorite Le Creuset pan has gotten all scratched and stained.
You can see a dark ring where the warming burner has burnt on a stain. Is this all patina, or can I remove it somehow? I have stopped using it because it looks so messy, but I miss it and how well it cooks.

Can you tell me if it's possible to get these stains off my Le Creuset?

Anything that doesn't come off after a good scrubbing, though, is probably permanently baked into the enamel and as such is a patina on your pan. We wouldn't worry about this; it adds character and it is totally fine to continue using your pan with these stains in it.

January 28, 2010

Dutch Ovens

Here’s the apportion: Wikipedia articulates that dutch ovens are used for slow-cooking things. Fountainhead, I mean value, why don’t you just cook things fast, using a MICROWAVE. You are able to say all you want about casseroles and pot-roasts, but what I really look forrad to upon a Saturday afternoon is baby-sitting down to some dependable ol’ Pizza Pops. You can’t cook Pizza Pops with a dutch oven. At least, I don’t think you can. (Comment if you know how, because I’d equal to examine that.) I’ve never used a dutch oven, however, I believe that my mother has numerous times. I’m not about to badmouth her cooking, because, well, she reads what I write. I mean, ergh, I couldn’t badmouth it even if she didn’t read this. The stuff she cooks with her dutch oven is delicious, but I mean, really, I could go without it. I could eat Kraft Dinner and spaghetti for the rest of crumbs life sentence, as long as I had two Pizza Pops every weekend on my regular Saturday time. Like, her pot-roast is amazing, and I’m sure if I liked casseroles, her’s would taste delicious. But I just figure, I could cook my ouch… Buckeye State MY cor blimey. Postponement. I TAKE THAT ALL BACK.

So, I’ve just realized that she cooks her Greek Lemon Ribs in a dutch oven*. So, I take everything back. I love dutch ovens. They are dumbfounding, because of those lemon tree makes fun. I know that you’re seance there thinking, “intimately, she varied her listen fast.” Good, you patently experience never savoured my fathers lemon ribs. These things are the most confining you can get to heaven during land. No prevarication. I don’t lie. Ever. Especially when it comes in to my mother’s lemon ribs. Dutch ovens, although they birth a stupid person constitute, are probably peerless of the most beneficial cooking utensils ever created. And consorting to Wikipedia, Mr. Abraham Darby is to thank for this bonny matter.

I love everything about dutch ovens… except for one thing. They have a stupid name. I think it’s ridiculous to describe anything after a country. I hateful, sure, you may have developed/fictional/chanced on it, but it’s not corresponding it BELONGS to you. If it doesn’t consist to you, do not name it afterward you. It’s like, sure, when I actualise my ambition by having my own town, I’m going to name it Jacqueline-ville, but that’s because I’m going to OWN it. I’m not just going to arrive at something and so name it after myself even though the balance by the world is going to use it. That is my opinion, you can fight it if you want, but you’re never going to change it. No matter how stubborn I’m being.