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How to Convert Recipes for Dutch Oven Cooking
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Aug 24, 2023
How to Convert Recipes for Dutch Oven Cooking https://youtu.be/ViELDkMiQKU Are you wondering how you convert a recipe for the conventional oven to a Dutch oven for outdoor cooking? We’ve got some tips for you to bake and cook any dish you want in a Dutch oven. With just a little practice and figuring out the basics, you’ll be easily able to bake anything outside that you can in a conventional oven. Remember to just have fun and get the fire hot! Leave questions or comments below. Grab our Dutch Oven Recipe Cheat Sheet here: https://kentrollins.com/convert-recipes-dutch-oven-cooking/ Get our FREE guide to smoothing cast iron HERE: http://eepurl.com/ckJhmP Check out our BEST SELLING cookbook, A Taste of Cowboy. Available at bookstores nationwide, Amazon http://amzn.to/2uBl4EM and http://www.kentrollins.com/shop-1 ===================== Want more recipes and tips? Sign up for our emails: http://kentrollins.com
View Video Transcript
0:00
Yes, ma'am, I'll get her out to you. My gosh, that's a 23rd call today. Everybody wanting to know, how do you convert an inside recipe to an outside recipe in a Dutch oven? I'm going to go get Shannon. We're just going to make a video
0:20
Yes, ma'am, I get that question everywhere we go. So what are we going to tell them? Oh, a little product placement
0:27
We have cooked everything in this cookbook in a Dutch oven that can be cooked
0:33
But this is converted for indoor cooking. And why did we do that
0:37
Because you can convert, and pretty easily, any recipe that calls for conventional oven
0:44
cooking to a Dutch oven. You just need to know a few tricks and techniques
0:49
And really, just like with any Dutch oven cooking, it's just about practice and getting comfortable
0:53
with it and lightly grease a 9 by 13 inch casserole dish. Okay, so for a 9 by 13 casserole
0:59
dish, I would say use a 12 inch shallow or a 12 inch deep dutch oven. The deep one here
1:05
you can see is a little bit, what do you call that? Concaved. And so you're losing a little
1:13
bit of surface area from the top to the bottom. 8 by 11, I recommend going into a 10 inch oven
1:20
Another popular one is the loaf pan. This same one can also go into a 10 inch oven
1:29
Any baked good that calls for a 9 by 13, like a box cake or a box brownie or any kind of cake
1:37
in the house, what I like to do is I actually like to cook that baked good in a 10 inch oven
1:44
because I like it a little thicker. I don't recommend this for anybody that is just starting
1:50
Dutch oven cooking or still kind of figuring out baked goods in Dutch ovens. And the reason for that
1:55
being is we're going to get a lot closer to the top. So you need to be able to know how to manage
2:00
your top coals a lot better and then also what to look for. So if you're just starting out
2:06
I recommend starting in a 12 inch deep oven because as it rising you still got so much room from the top They not as apt to burn it They also do make a 10 inch deep oven Yes We don have any of those
2:21
We just wouldn't use it a whole lot, but there is that option as well
2:25
We have a lot of people ask us about inserts, but just to give you kind of a quick idea
2:30
Let's say you want to do this this loaf pan, but you don't want to pour the contents into a 10 inch and have it
2:37
it be round, you want it to actually be in a loaf pan. You could stick this directly in it and cook
2:41
it just like this. The reason Cant wouldn't do this in the shallow one is because you are about
2:47
an inch from the top. So if you have any rise, it's going to hit the oven. So you want to put it in
2:51
the deep 12. How many biscuits fit in this oven versus this oven? I don't, I don't remember. I know
2:59
the answer. So if you use like about a two and a half inch biscuit cutter, the 10 inch is going to
3:06
give you about nine to ten biscuits. The shallow 12 you'll get about 12 to 14
3:13
biscuits. The 12 inch deep oven you're gonna be getting maybe 10 to 11. So
3:18
another direction in conventional oven cooking is temperature, right? There is no knob. How are we gonna regulate heat? You're gonna regulate heat with the Dutch oven and that is two different sizes of tribute
3:35
that we so happen to make right here at the Red River Ranch, Shannon
3:39
So we use two different, mainly two different sizes of trivet. This is what we call kind of a medium or short trivet, and this is our tall trivet
3:45
We're going to cook a casserole. Okay, because it's a casserole, I'm assuming you can stir it
3:52
Yes. Anything that you can stir and that you can monitor and is not just going to sit there on the bottom and cook
3:58
you can use a lower trivet because it's going to be a little closer to your heat source
4:02
We always do a coal placement in a circle around the dutch oven never
4:08
directly under it. What kind of coals are we using? We're using hardwood. That's what we prefer
4:11
Yeah and you can use a hardwood lump. You're gonna have something that makes
4:15
more heat and lasts longer especially more than a briquette or something like a soft wood We cook with mesquite Yeah 99 of the time I used hedge which is the bodark It really hot but it really a live fire snap crackle pot You know
4:32
been on a lot of ranches and you have to with me where we had to use cedar. It's not bad to cook with, you know
4:37
it gives a good heat at the beginning. It just doesn't last very long. It ashes out and the, and the oak is pretty good. The red and the white oak
4:43
And I've used it quite a bit. I've used some hickory and pecan, but it's more smoking wood than it is a cooking wood. You just have to utilize
4:50
what's ever in your area. When you cook with it a couple times you'll figure out
4:54
pretty quickly how it works. Some of you out there are briquette fans. There are
4:59
certain formulas that you can use for briquette. You can look that up however
5:03
do take in consideration wind, elevation, so there's a lot of different factors
5:09
that go into that so don't trust that once you get that formula it's 350
5:13
degrees. Because it ain't gonna happen. Right. And always remember like we've told
5:16
you so many times five seconds a length of width of your hand can you hold it more than five seconds
5:24
it's probably not 350 degrees if you can hold it more than five seconds and with dutch oven cooking
5:30
you and this this was a hang up for me you're kind of obsessed with your watch and that 350 degrees
5:37
throw both of those ideas out the window you don't need to be concerned about 350 degrees
5:42
If you use that five second rule on the top and the bottom, that'll give you the heat intensity that you need
5:51
And then from there, you're just looking for sight tips. So let's say then that we're switching and we're doing a recipe that's a cake
6:00
And it's 350 degrees for 45 minutes. So how do we regulate that type of heat
6:06
Remember, if it's baking, it's not something that we can stir. We can't see the bottom
6:12
That's why you're always going to want to go with something with more of a distance from your bottom fire to the top
6:19
That's why we recommend a tall trivet. The talls that we make, this is about a five and a half
6:24
this is about a three and a half. But you can also regulate temperature by how many coals you actually place
6:30
Exactly But with this tall trivet and you baking you want to bake slow Right and kind of a general rule of thumb with baking the more moisture it has the slower you want to cook it
6:42
Because you want that to evenly cook through, so you're not raw in the middle
6:46
That's why we use the tall trivet and like Kent mentioned, you want a lighter ring of coals around the bottom
6:52
You can put an even layer on top. You can always add heat, but you can't take it away once you've burned something
6:58
That is right. 90% of the time you're gonna cook on the bottom faster than you will on the top
7:06
because the food is sitting right on the bottom you don't have that buffer from the top and you're closer to your heat so you'll probably have seen in a lot of
7:13
our videos we'll end up taking it off the bottom and letting it continue to
7:17
cook from the top all right so let's talk about time if you remember I say
7:22
throw out your watch there is no time in Dutch oven cooking no I'd say 99
7:29
percent of the time you're gonna cook it faster here than you're ever gonna
7:33
put it in the house exactly and and we in place a big factor in time because
7:37
it's fanning the fire Dutch ovens will tell you when something is near done you
7:42
do that by looking we've told you before in a lot of videos you see separation
7:47
something shrinks from the outside pulling in that is time telling you that
7:52
hey it's nearly done on the bottom once you figure out these tricks like we said
7:56
you can easily convert it but you know we're here in Oklahoma but if you You're up on a mountain top in Colorado
8:01
So many different variables that what works for us here isn't gonna work for you
8:05
So that's why you just need to make some adjustments, take a couple practice rounds
8:09
Dutch oven cooking is not a science, it's an art. Cook, bring your family together, enjoy the food
8:16
Hit subscribe, because we've got a lot more information coming at ya, cowboy recipes, cast iron tips
8:22
outdoor cooking, indoor cooking. You can't go wrong when you've got a fire
8:27
you got some ironing, you got the people that you love gathered around and you're getting to share a meal
8:30
That's what this country was about. So thank you so much for stopping by the backyard
8:35
We appreciate it. We don't take it for granted. And God bless each and every one
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