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Re: Tips

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  • Todd
    Thanks for the advice. I think I will try that tonight when I get home and see how it goes. ... DO ... the ... in ... what ... mixing ... using ... DO ... so
    Message 1 of 10 , Jul 2, 2008
      Thanks for the advice. I think I will try that tonight when I get
      home and see how it goes.


      --- In dutchovencooking@yahoogroups.com, "fantsteele" <yahoo@...>
      wrote:
      >
      > Todd, If you are really NEW, then I would suggest that you take the
      DO
      > that is already seasoned and use it to practice. I recommend getting
      > some of the really CHEAP canned biscuits. I think the store where I
      > shop has some 4 for $1. This will let you concentrate on the heat
      > management and not burning things. You will not have to wonder if
      the
      > reason the biscuits did not come out right is because you messed up
      > the recipe or was it the heat or timing.
      >
      > After you get a couple of good results that YOU like with the cheapo
      > canned ones, then try out a recipe. I would suggest you try it once
      in
      > the indoor oven in a controlled environment so you can figure out
      what
      > the end results look like. Then bring the two parts together by
      mixing
      > up the selected recipe and cooking it in the Dutch Oven outside
      using
      > coals.
      >
      > Or you can just jump in and GO for it.
      >
      > Also remember, read how long it says to cook and at what temp. Then
      DO
      > NOT OPEN the lid until the time has elapsed. Remember double acting
      > baking powder (or self-rising flour) needs both moisture and heat to
      > work. With most biscuits based around them you should use HIGH heat
      so
      > the biscuits have time to rise before they set by the cooking
      process.
      >
      > Fant
      >
      >
      >
      >
      > --- In dutchovencooking@yahoogroups.com, "Todd" <bigbaldbbq@> wrote:
      > >
      > > I am new to the world of DO's and am very excited about the
      > > possibilities that they posses. I am going camping this weekend
      and
      > > want to try making biscuits. Any tips/recipes that I can try for
      my
      > > first time?
      > >
      > > I have two 12 inch ovens right now. One is completely seasoned,
      and the
      > > other needs stipped and reasoned so I will be doing that this
      week.
      > >
      > > Thanks in advance for everything, and I look forward to learning
      a lot
      > > here.
      > >
      >
    • Todd
      Thanks for the invite Matt. You will find me in your pending membership area now. ... out ... by ... and ... my ... and ... week. ... a
      Message 2 of 10 , Jul 2, 2008
        Thanks for the invite Matt. You will find me in your pending
        membership area now.

        --- In dutchovencooking@yahoogroups.com, "Matt" <mebuser@...> wrote:
        >
        > Hey Todd,
        >
        > I see that you are from the Buckeye State. You will want to check
        out
        > the other group site that just got started a couple of months ago
        by
        > some local Ohioans. It is:
        > http://groups.yahoo.com/group/OhioDutchOvenEnthusiasts/
        > You will find a lot of the same people from this group on that one
        > too. They are planning a DOG on August 9 (I believe).
        >
        > Check it out!
        >
        > Matt
        >
        > --- In dutchovencooking@yahoogroups.com, "Todd" <bigbaldbbq@>
        > wrote:
        > >
        > > I am new to the world of DO's and am very excited about the
        > > possibilities that they posses. I am going camping this weekend
        and
        > > want to try making biscuits. Any tips/recipes that I can try for
        my
        > > first time?
        > >
        > > I have two 12 inch ovens right now. One is completely seasoned,
        and
        > the
        > > other needs stipped and reasoned so I will be doing that this
        week.
        > >
        > > Thanks in advance for everything, and I look forward to learning
        a
        > lot
        > > here.
        > >
        >
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