1st try @ peach cobbler in the dutch oven. A bit burned, but I'll let you know how it tastes...
Peach Cobbler
- Thread starter Ken & Peggy
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1st try @ peach cobbler in the dutch oven. A bit burned, but I'll let you know how it tastes...
Yeah, you're probably right Evan. I should have been checking it's progress, but the recipe sounded like it might take longer than 40 minutes so I didn't do anything except rotate the oven/lid for that long. You live and you learn...
Interesting. I've read (I think in the Lodge book) that you should turn the oven 1/4 turn clockwise and the lid 1/4 turn counter-clockwise every 15 minutes to be sure to heat evenly. Hmmm....
Either way, I cooked mine too long :blush:
Either way, I cooked mine too long :blush:
Ken,
DO cooking is like making a pie crust...you start with a good recipe & then practice, practice, practice. Once you get the hang of it, it becomes second nature but that doesn't mean there still aren't "Oops" moments...
Things like number, placement & types of charcoal can all affect the result. It looks like you may have had too many coals on the lid in the center? How was the bottom?
Your "1/4 turn" of the lid & oven in opposite directions every 15 minutes is a good rule of thumb for even cooking. So is Evan's "when you smell it" & "leave the lid on" rules. I do peek when it starts getting close but only once.
Don't get discouraged! It's all part of the learning curve.
DO cooking is like making a pie crust...you start with a good recipe & then practice, practice, practice. Once you get the hang of it, it becomes second nature but that doesn't mean there still aren't "Oops" moments...
Things like number, placement & types of charcoal can all affect the result. It looks like you may have had too many coals on the lid in the center? How was the bottom?
Your "1/4 turn" of the lid & oven in opposite directions every 15 minutes is a good rule of thumb for even cooking. So is Evan's "when you smell it" & "leave the lid on" rules. I do peek when it starts getting close but only once.
Don't get discouraged! It's all part of the learning curve.
Here is my critique of what I see. Sorry I can't stay out of it. I too recognize the symptoms, as I can relate to experiences.
My 1st guess is too much heat, the trick for cast iron dutch ovens is "low and slow".
My second guess is you had coals in the middle of the lid.
(see Dinwiddie system).
My last guess is you let everything go too long. But I think #1 and #2 are closer to being correct.
When I get back from my stint up north, I will try to get a good post with drawings and or pictures to help with the different settup for different types of cooking with the DO.
My 1st guess is too much heat, the trick for cast iron dutch ovens is "low and slow".
My second guess is you had coals in the middle of the lid.
(see Dinwiddie system).
My last guess is you let everything go too long. But I think #1 and #2 are closer to being correct.
When I get back from my stint up north, I will try to get a good post with drawings and or pictures to help with the different settup for different types of cooking with the DO.
George, thanks for jumping in here. I may have had too many coals - it called for 8/20. And I did have coals in the middle of the top, as I had to get 20 of 'em on there. I will search 'Dinwiddie' to see what happens. Everyone did manage to get the crunchy, carmelized chunks down, though. I'm sure the vanilla ice cream helped...
Thanks Betsey. I definitely had coals on the center of the top - sounds like this is something to be avoided. The bottom turned out fine, so my guess would be that the time was OK? Mainly too many/bad placement on top? It wasn't a problem getting it down the old pie hole, though :/