Scouts-L Mail Archive for October of 1998: Re: Low Impact Dutch Oven cooking and a note on dutch oven
Re: Low Impact Dutch Oven cooking and a note on dutch oven
Mon, 19 Oct 1998 15:04:16 -0400
>At 11:32 -0400 on 10/18/1998, Sharon Hahn digest mailed Camporee:
>A question... with the minimal impact camping we are supposed to be doing,
>how can you have the baked dutch oven dishes, when we are no longer
>supposed to be digging up the earth?
Over this past summer I was fortunate enough to work at a camp where the
author of "Camp cookery for small groups" (Arthur "Torchy" J. Walrath) gave
a demonstration each week. The demo was done in a shlter with a concrete
floor... something that you can't build fires on.
He brought with him a table for the coals and ovens. The table frame was
made out of copper tubing that was able to be taken apart into 6 pieces: 2
sides, 4 cross pieces. The places where they were removable were held
together by nails poked through holes in the joints/tube. The table top
was a piece of 1/4" solid aluminum. He then covered this with aluminum
foil to make clean up easy. This made a perfect place to cook. He used
his homemade charcoal starter to make hot coals, and cooked right on that
A note on how to cook with dutch ovens. It doesn't matter how many coals
you use on the top or bottom. Torchy taught all summer that you should do
it this way. Take the final cook time and divide it into 3's. Drop any
fractions. ie. a cook time of 32 min divided by 3 gives us 10 min. with
the .67 min dropped. After 10 min, check the oven. The food should look
1/3 done. If not, add more coals. If it looks close to done, check it...
it may be, otherwise remove coals. Check again after 20 min. The food
should look 2/3 done. Add coals if it looks underdone, remove coals if it
is over done. After the total time has elapsed (32 min) check. If it is
supposed to be browned, and isn's, remove all coals from the bottom and add
some to the top and check in a few min. He no longer supports a specific
number of coals.
I have tried this, and it works great. 2 Weekends ago I make sweet buns
and a cobbler using this method, and they were the best I have made yet.
Hope this helps,
Robert M. Lewis
Sm T-12 Ithaca, NY
Robert M. Lewis
B-25 Lyon Hall