Читать книгу Dutch Oven and Cast Iron Cooking, Revised & Expanded Third Edition - Группа авторов - Страница 20

Camp-style Dutch oven (three legs): To boil, fry, brown or sauté food, use the Dutch oven without a lid. Set the pot directly on a spread or cooking ring of hot coals so all the heat comes from the bottom. The legs hold the pot slightly above the coals to avoid burning. More coals equals more heat.

To bake, roast or simmer food in a Dutch oven, you need heat from both the bottom and top. Top heat promotes browning. Arrange some hot coals in a cooking ring underneath the covered pot and place more hot coals on the lid, either in rings or scattered evenly. For general cooking and most baking, place about ⅓ of the coals in the ring under the pot and about ⅔ of the coals on the lid. (Avoid placing any coals under the center of the pot or baked items may burn.) For roasting, split the coals evenly between the bottom and top. For simmering, place more coals underneath than on top.

Kitchen-style Dutch oven (flat bottom): Place this Dutch oven on a grate over hot coals (or gas grill heat) or on a gas burner.* It may also be hung over a fire on a hook or tripod by the long wire handle. To use this Dutch oven directly on hot coals, you’ll need to prop it up on rocks or bricks to lift the bottom off the heat.

*A propane burner may be used like a stovetop burner.