Dutch Oven cooking

[Trollhole]

Got anything good? Post it up.

I was looking at the Japanese Coleman site and came across this. Looks good.

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Material

Tibichi (pork leg) 1 ~ 1.5Kg
Seven dried shiitake
This kelp 2-3 (tied for 15 duty)
Radish (sliced ​​3cm) 1 / 2
Carrot (carrot island) one or two
Bonito (for broth) qs (put out in the pack).
Sake, soy sauce, mirin, dashi Japanese prime qs




下Goshirae
Dried shiitake mushrooms cut in half back. Cut back kelp, kelp makes a conclusion.
Rule
no1
The lower the boiling Tibichi. Boil about 15 minutes Koboshimasu Tibichi put in a pot covered with water. Yudekoboshimasu active for 45 minutes while taking a bath again crawling.
Next
no2
Tibichi put the 12-inch Dutch oven crawling water, cover and boil, boiled Tibichi further complained about 40-50 minutes on low heat and steam quickly you get the water, let it wash.
Rule
no3
Boiling water in Dutch oven boil again, remove from the 10 minutes put 煮立Te bonito. Sake, mirin, soy sauce, put a lighter under the soup to taste.
Next
no4
Tibichi, kelp, dried shiitake, daikon and take actions that put the carrots boil. Simmer about 70-90 minutes on low heat and cover to steam you get. Finish by adding the seasoning to your liking in the middle of looking at the taste.

 

[Jacket]

^That looks good to me, but my kids would run very fast in the opposite direction.

We've got several cobbler recipes, and a good mexican casserole. I'll have to track down the details....

 

[Combat Chuck]

If I can cram it into my DOs, I'll make it!

Dutch is the only way to cook thanksgiving stuffing, and DO roasted chicken is awesome, especially if you roast it breat-up with bacon on the breasts.

 

[john_eckels]

I made beef stew (from the recipe below) in my cast iron dutch oven and it was excellent. I added 1/4 cup of red wine to it.

Beef Stew VI Recipe - Allrecipes.com

 

[rusty_tlc]

As long as we're talking trotters this is a great recipe from Bobby Flay
Oven Roasted Lamb Shanks with Black Currant

I did it in my small DO in the oven and it came out great.

I replaced Ham Hocks with Ham shanks in my bean recipe because they have more meat and less fat but still have a lot of gelatin in them.

In general shanks from any critter take well to long low moist heat cooking. Someday I'll get the nerve up to buy some chicken feet and braise them.

 

[Lated]

bacon on the breasts.

Dirty, dirty thoughts but they do say bacon makes everything better.

I came up with a tequila-lime chicken brine that makes for an awesome DO bird. I'll have to see if I can dig it up.

 

[Combat Chuck]

Dirty, dirty thoughts but they do say bacon makes everything better.

I came up with a tequila-lime chicken brine that makes for an awesome DO bird. I'll have to see if I can dig it up.

Filthy mind!
Eh, you're among like company here.

Please do find that recipe, it sounds good!

 

[TRAIL TAILOR]

Chicken Fried Steak with Kent Rollins - YouTube

Chicken fried steak... Always a plus with me.

 

[Butt Ugly Chuck]

Roast chicken

This was our Easter dish.

Butterfly and soak chicken overnight in a brine of brown sugar and salt.

Onion, celery, apples, potatoes, lemongrass, chicken stock into the DO. I threw in some pineapple sausage this time at the 's request.

Make a runny paste of olive oil, Italian spices, garlic powder or crushed garlic, salt, pepper. Force the pasty rub under the skin of the chicken as far as you can get it everywhere. Brown the skin-side of the chicken in skillet and throw on top. De-glaze the skillet and add that liquid too. Want just enough liquid in the DO so that the chicken is mostly, if not entirely, resting above.

Put the coals to it. Looking for a slow boil. Laser thermometer comes in handy for DO cooking. This one finished in about an hour and a half.

The meat stays moist and falls off the bone. The 'soup' underneath is fantastic over potatoes or rice.