[Sca-cooks] Dutch Oven Baking

[Ron Carnegie]

Have you ever used one before?  Of few things I would reccomend from my days 
as a down hearth cook.  First, think of the Oven as an oven, and not as a 
pot.  Put your baked goods in dishes or pans like you would at home.  Some 
might require a trivet to keep them off the iron themselves.  Next, do not 
use the oven over the fire.  Actually very little cooking should happen over 
a fire.  Pull coals aside from the fire and place the oven atop them, with 
more on the top.  Be prepared to continue to add coals.  You will quickly 
get used to judging the heat by hand if you practice often.  expect quicker 
baking times than you are used to as well.  A tool for removing the hot lid 
is very useful, if you do not already have one.

Ranald de Balinhard


----- Original Message ----- 
From: "Martha Oser" <osermart at msu.edu>
To: <sca-cooks at ansteorra.org>
Sent: Monday, May 22, 2006 8:54 AM
Subject: [Sca-cooks] Dutch Oven Baking


> Greetings unto the list!
>
> At the risk of now being accused of doing "research" ;) I have just 
> acquired
> a set of cast iron cookware, including a dutch oven complete with feet and
> the lovely rimmed lid that will hold coals for cooking.  So, now I would
> like to hear people's ideas for cooking and particularly baking in the 
> dutch
> oven over a campfire.  Baking is my speciality, and I might like to 
> produce
> some baked goods at Pennsic this year for our camp to devour.
>
> Many thanks,
>
> Helena
>
>
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