Chuckwagon Express
Volume I, Issue 1, May 1999
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## NEWS & FEATURES: ##
Have you check out the web site for the International Dutch Oven Society (IDOS) at www.idos.com ? Their web sight can help you find other Dutch oven web sites and information. What is the IDOS? They are a non-profit organization based in Logan, Utah. Their primary mission is to promote and encourage the art and skill of Dutch Oven cooking, and to provide education regarding benefits and methods of Dutch Oven cooking.
Membership at IDOS costs $15.00 per year. For this you receive quarterly editions of "The Dutch Oven News", their newsletter, and an IDOS pin. You also can also cast one vote at the annual meeting, for board members. Contact them at 41 East 400 North #210, Logan, Utah 84321. The $15.00 membership fee must be mailed, they don't have a way to take plastic.
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## TIPS & TECHNIQUES: ##
One of the most commonly asked questions is, "HOW DO I SUCCESSFULLY COOK BREADS IN THE DUTCH OVEN?"
Assuming that you have already mastered the basics of baking bread in your regular oven and just want to try some of your favorite recipes in the Dutch oven; a basic understanding of how to regulate heat in a Dutch oven is the next thing you need to know.
For the Lodge (rm) Dutch oven, use the "3 UP, 3 DOWN equals 325 DEGREES FORMULA." What this means is that you take the oven's diameter PLUS 3 to equal the number of charcoal briquettes that you then even distribute on the oven's lid. Use the oven's diameter MINUS 3 to equal the number of charcoal briquettes that you evenly distribute under the oven. This will give you a temperature of 325 degrees. This is an approximation. Ashes on briquettes diminish their efficiency. Also having to contend with wind will reduce the oven's temperature.
Two briquettes provide 20-25 degrees of heat. If you need to change the 325 degrees temperature, increase or decrease the number of briquettes. For example if you need to raise the temperature to 350 degrees, place one more briquette on the top and one more on the bottom. If you need to lower the temperature to 300 degrees remove one briquette from the bottom and one from the top.
Another thing you need to know about cooking breads in the Dutch oven is to use the "TWO-THIRDS TIMING METHOD" This means to cook the bread with both the top and bottom heat for two thirds of the baking time. Then remove the oven from the bottom heat and finish baking the bread for the other one third of the time with top heat only. For example if the recipe indicates to bake for 30 minutes, bake it for 20 minutes with top and bottom heat. Remove the oven from the bottom heat and finish baking 10 minutes more.
This is a general rule, just remember that time requirements will vary depending on the food item. A few minutes before removing the oven from the heat check the top to make sure it is browning evenly. If is not place a little more heat over the lighter areas.
When bread is finished baking remove it immediately from the oven. Leaving breads in the Dutch oven to serve will result in the bread "sweating" and becoming soggy. Try this method out with the Monkey Bread recipe below.
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## PRODUCT REVIEWS: ##
If you are just getting started into Dutch Oven cooking and are not sure where to begin there is a Start up Kit available from Chuckwagon Catering and Supply. (See our catalog at www.chuckwagonsupply.com/catpage2.html#item2 ) This package has everything you need to get started cooking with Dutch Ovens except groceries and charcoal. The kit includes: 1 - 12" Lodge (rm) Dutch oven; 1 - 12" kit (lid rack, Dutch oven hook, charcoal tongs all in a vinyl back which can be stored in the 12" oven); 1 cookbook of your choice by Val Cowley; 1 stainless steel charcoal starter; 1 Dandi stand.
The three-legged Lid Rack can be used to keep your lid off the table or the ground while serving or cooking. It slides together for easy storage. It can also be used to support the lid when using the lid for a grill.
The Dutch Oven Hook is constructed of solid steel and has three point contact with the lid to hold the lid level. A tapered handle allows you a better grip. When purchased separately the hooks are available in three different sizes: 13", 18", and 24".
The Cowley's have written four cookbooks. All have an excellent variety of recipes and helpful hints and information. Championship Dutch Oven Cooking; Dutch Oven Gold; Back Yard Basics; and Dutch Oven Delights which has a good selection of low-fat recipes.
With this Charcoal Starter you can use either crumpled newspaper or a propane stove to light the charcoal briquettes. When purchased separately the stainless steel charcoal starter is available in 8" or 11" diameter. Also a Charcoal Chimney is available. It has a wooden handle with a heat shield and is 12" high.
The Dandi Stand is six inches high. It is used to cook with any oven up to 14 inches. The legs are removable and all store in a fitted Cordura bag.
The Start Up Kit code # SK01 retails for $109.95. Additional Shipping and handling charges will apply. Each of these items can be purchased separately also.
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## RECIPES: ##
Monkey Bread 2-14" deep ovens
Mix 2 cups real warm water, 1/2 cup sugar, 1 tablespoon salt, and 1 tablespoon yeast. Let set until bubbly. Add 2 large beaten eggs and 3 cups flour, stir do not beat.
Add 1/4 cup oil and 3 cups more flour. Dough will be sticky; cover and let rise until double in bulk.
Roll dough out on a floured surface to 1/2 inch thickness. Cut into 2 1/2 inch circles.
Melt 1/4 pound of butter in a deep 14" Dutch oven. Do not let butter get too hot. Dip circles of dough in butter, coating both sides. Lay circles of dough on inside edge of Dutch oven, overlapping approximately one third (like shingles). Place the second layer of dough circles like shingles inside the first ring.
Cook with 11 briquettes on the bottom of each oven and 15-20 briquettes placed around the outer rim of each lid. Bake for about 25 minutes. Remove the ovens from the bottom briquettes and finish cooking with top heat only for approximately 10-15 minutes more. When finished remove from Dutch oven by turning bread upside down onto a plate or Dutch oven lid and serve warm.
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## Y2K AND EMERGENCY PREPAREDNESS: ##
Having a stash of charcoal briquettes can come in handy for cooking meals in the Dutch oven if a power outage were to occur. Chuckwagon Catering and Supply recommends that you buy a good quality brand of briquettes such as Kingsford (rm). Off brands do not retain the heat as long.
Store the briquettes in a dry place. To insure that they stay dry, place them in a small garbage can with a lid or a plastic bucket with a lid. Make sure the size of the container is manageable to carry and handle. A twenty-pound bag of charcoal briquettes would supply enough heat for approximately 12 - 12" ovens.
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## SUGGESTIONS AND ARTICLE SUBMISSIONS WELCOME: ##
contact: newsletter@chuckwagonsupply.com
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## INFORMATION, CORRESPONDENCE, SALES, AND ADVERTISING: ##
Email: info@chuckwagonsupply.com
Phone: (888) 779-4880
Fax: (208) 234-2580
Mail: Chuckwagon Catering & Supply
5684 S. 2775 W.
Roy, UT 84067
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(c) Copyright 1999 Chuckwagon Catering & Supply, Inc. All rights reserved. This newsletter may be forwarded or redistributed in its entirety only. All other uses or citations must obtain prior written permission by contacting Mark Miles at (888) 779-4880 or by email at info@chuckwagonsupply.com.