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Dutch Oven Cooking Cooking foods in a dutch oven, recipes for dutch oven cooking, how to using a dutch, where to buy a dutch oven


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Old 09-15-2006, 11:45 AM
mtmomj mtmomj is offline
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Default I see this on Food Network
We haven't had a chance to try it yet, but wow, it looks like it would be my favorite way to cook.

Any pointers for a newbie?

Thanks!
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Old 10-10-2006, 10:42 AM
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Mama Mangia Mama Mangia is offline
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Our ancestors did it for years - long before the crockpots came around! Dutch oven cooking is easy - everything in the pot and in the oven for hours until it is done at a low temp. I have a few Dutch ovens and my favorite is my cast iron one - I make roasts, stews, breads - anything I want in it. Dutch-oven recipes work well in the crockpot and crockpot recipes work well in the Dutch-oven.
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Old 10-13-2006, 09:42 PM
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DrPepper DrPepper is offline
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I have an aluminum Dutch Oven that I got at Campmor, and have cooked in a couple times. The food came out great, and I really need to remember to cook in my Dutch.
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Old 11-12-2006, 09:18 PM
vp311 vp311 is offline
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I've been very interested in getting into dutch oven cooking, though I've never had a chance. I'd love to hear some testimonials from anyone who has done this before or does it regularly. Thanks!
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Old 11-13-2006, 10:17 AM
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Mama Mangia Mama Mangia is offline
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In my opinion Dutch oven cooking is easy, the meals are always delicious and the meat is always tender. Oven roasting on a low temp - it's just like using your crockpot. Low flame on a stove top - same thing.
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Old 11-13-2006, 02:23 PM
mtmomj mtmomj is offline
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I can't wait to try this. That is the key to my grandmothers food. Everything cooks on low heat all day.
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Old 11-13-2006, 11:11 PM
vp311 vp311 is offline
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So, what is your favorite meal made in a dutch oven? I bet some ribs would be dynomite!
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Old 11-26-2006, 04:45 PM
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Default dutch oven
I should use mine, shame on me. Hey mama mangia about what oven temp is good for roasts and stuff like that?
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Old 11-26-2006, 09:40 PM
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Mama Mangia Mama Mangia is offline
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loubear - depending on your time frame and what it is you are cooking - 300 - 350 is a good temp - nice and slow allowing all those fabulous flavors to blend! meat comes out very tender and full of flavor - but of course - I'm one of those - "it's done when it's done!" We like our meat well done in our home - no "biology experiments" are allowed at the table! LOL


Years ago we didn't have a temp gauge on the oven - you lit the match and waited for the oven to heat up - you knew the temp by the feel of the heat. I still stick my hand in the oven to double check the temp and make sure my oven thermometer is right - can't break old habits!
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