Cooking Temperatures & Dutch Ovens
KIM KOWALEWSKI (kim.mad@CBO.GOV)
Thu, 27 Apr 1995 08:36:01 -0400
This message didn't seem to get through the first time, so I'm sending it again.
I have been very impressed with the discussion about dutch ovens. They sound
like a great addition to a campout, and I think I'll buy one. I downloaded a copy
of the cookbook compiled by Mike Audleman and John Lyver, and one question I
have is determining the cooking temperature. The ovens don't have
thermometers, so you have to determine the right amount of coals to use. Some
recipes suggest the number of coals to use above &/or below the oven,
depending on the recipe, but other recipes don't. How do I know how many coals
to use for baking at 350 degrees or simmering a stew for 2 hours, for example?
How long should I let the coals burn after starting them before I start cooking? I
presume there are good rules of thumb--like a fresh coal will be x degrees after
burning for 1/2 or 1 (or whatever) hour. I'd appreciate hearing the advice of all you
dutch oven aficionados.
Yours in Scouting,
Cubmaster, Pack 1009
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City