Cast Iron Oven | General Discussion Topics | Forum

A A A
Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —






— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
Cast Iron Oven
December 17, 2010
4:49 pm
Avatar
Cole_Trickle
Member
Members
Forum Posts: 2730
Member Since:
April 9, 2009
sp_UserOfflineSmall Offline

Ah the old Dutch Oven. We've had one for about 2 months now, I've test drove it with a Chicken and Noodle recipe---turned out awesome--great hearty main dish, mashed potatoes and gravy, green beans--simply killer.

Martha Stewart collection coated with enamel, holds heat better than anything I've ever used, simply love it. You can basically do about anything with this piece of gear.

Recipe:

Pour approx: 3-4 inches deep of Good Chicken broth/stock. Season accordingly--Salt Pepper--little Garlic--Basil--Oregano if you desire--PLACE WHOLE CHICKEN IN THE POT--simmer very low, slowly until the bird is just about to pull away from the bones--remove bird from pot--be careful, do not forget that the pot is cast iron--" VERY HOT " Laugh Laugh Allow bird to cool just a bit and then de-bone it. Return the amount of chicken you desire to the pot--dice up some onion and celery and add to the pot--simmer as long as desired--usually an hour and a half or so---add a handful or two of egg noodles and simmer until tender--they will render some of the stock so use appropriately depending on how thick you like the batch.

If you want a traditional Chicken and Noodle then simply add a touch of thickener of choice--we use heavy Cream of some variety. Kids like it as more of a soup--so you can adjust accordingly.

Great cold weather energy---especially in front of the fire. 😉

Cole

December 17, 2010
6:18 pm
Avatar
greeney2
Member
Members
Forum Posts: 10227
Member Since:
April 9, 2009
sp_UserOfflineSmall Offline

I'm going to give you an award Cole, this is something we all can enjoy and talk about. Mrs G2 is a great believer in Cast Iron Cooking, and cast iron definatly is time proven. We are in an age of every kitchen gadget known to man, every kind of Fancy Smanchy crapola, but the truth is nothing really can replace good ol fashioned cookin the way our parents and grandparents only had. We have an entire bakers rack with all her cast iron things on it. For those who use it, cast iron is the only way.

That chicken reciepe just sounds like a perfect winter day, snowing outside kind of thing that smells you into the mood to devour it for hours. One of those "Oh my God, doesn;t that smell good", kind of things. If there is any left its one of those things that, the leftovers the next day continue to flavor, and taste even better.

December 18, 2010
5:09 pm
Avatar
jaydeehess
Member
Members
Forum Posts: 465
Member Since:
April 13, 2009
sp_UserOfflineSmall Offline

Indeed slow cooking is the best for flavour in any receipe.

In our house I always get home 45 minutes to an hour before my wife, so cooking is my job and I like it.

Although I do not have a cast iron Dutch oven I do have a large slow cooker.
I have done chicken caccatorie with boneless chicken breasts in it. Turns out oh so flavourful.

Also have done pulled pork, beef pot roast and all manner of stews.
I get all ingredients ready the night before. In the morning before heading out to work I put all in the pot and turn it on low. When I get home 8 hours later I put on a side dish in neccessary and dinner is ready to eat.

For chicken soup I have a different approach. Whenever we roast a chicken I save the carcass in the freezer. I also save the stalk of broccoli and shave off the outer dry skin of them and freeze them as well. When I have 3 or 4 carcasses I then pop them into a large soup pot with the broccoli stems and simmer them with a parsnip, carrot and stalk of celery for about an hour. Strain stock, you can save the veggies for a side dish later if you wish. Discard whats left of the carcasses. Cut up veggies (carrot, celer,y onion, green beans, peas) and saute them until tender (3-5 minutes) then add to stock and simmer 15 minutes. Add noodles at this stage if you like.

I always prefered my grandmother's homemade noodles but I simply cannot duplicate her technique and she is several decades gone now. So I settle for store bought.

Math, science, history unraveling the mystery, that all started with a Big Bang.....BANG!!

December 18, 2010
5:10 pm
Avatar
Aquarian
Member
Members
Forum Posts: 779
Member Since:
April 9, 2009
sp_UserOfflineSmall Offline

No Greeney, you know that you cannot RESIST Tofurkey.... Laugh

The Few assume to be the deputies, but they are often only the despoilers of the Many.
Georg Wilhelm Friedrich Hegel

December 18, 2010
5:12 pm
Avatar
jaydeehess
Member
Members
Forum Posts: 465
Member Since:
April 13, 2009
sp_UserOfflineSmall Offline

Its not difficult to resist that which never enters one's home. 😀

Math, science, history unraveling the mystery, that all started with a Big Bang.....BANG!!

December 18, 2010
7:19 pm
Avatar
greeney2
Member
Members
Forum Posts: 10227
Member Since:
April 9, 2009
sp_UserOfflineSmall Offline

Oddly enough Aquarian, I teased you about that one year, but I would not be opposed to trying it, I just would never invite the family over thinking they were having Thanksgiving Turkey and spring that on them. Laugh Got to have real meat on Holidays.

We gave John a slow cooker last year for Christmas, having no idea he would use it as much as he has. He has made up all kinds of things with it, as we all get togather on Wensday nights at his place. They really do work good.

We were thinking about buying one of those Ronco "set it and forget it" rotisserie grills. Her Dad and her sister both loved theirs, but I read a few bad reviews about returns or breakdowns, plus my sister in laws broke so not so sure. The one we looked at can do up to a 15 pound turkey.

December 18, 2010
7:45 pm
Avatar
_Billy_
Member
Members
Forum Posts: 982
Member Since:
April 9, 2009
sp_UserOfflineSmall Offline

I have an old cast iron Dutch Oven that's probably a hundred years old. I use it for frying fish and stews. Martha wasn't born when mine was made. Cole is right on target, it is a really great cooker. It gets so hot you have to use pot gloves to pick it up even by the bail. Mine is quite large and probably weighs over 10 pounds empty. Love to cook Snipe in it with potatoes and onions.

"Laissez Les Bon Temps Roulez" Let the Good Times Roll

December 18, 2010
7:57 pm
Avatar
greeney2
Member
Members
Forum Posts: 10227
Member Since:
April 9, 2009
sp_UserOfflineSmall Offline

The old cast iron was really made well. Now many things are tiwan junk. If you find any of the major brands in garage sales you can usually pick them up real cheap.

December 19, 2010
7:27 am
Avatar
bionic
Member
Members
Forum Posts: 9870
Member Since:
April 9, 2009
sp_UserOfflineSmall Offline

I need a new dutch oven..lost mine in the move..will have to check this one out..I love an oven raosted up dinner when it's cold out. That or a stew..yummo

Willie Wonka quotes..
What is this Wonka, some kind of funhouse?
Why? Are you having fun?
A little nonsense now and then is relished by the wisest men.
We are the music makers, we are the dreamers of dreams

December 19, 2010
2:46 pm
Avatar
Cole_Trickle
Member
Members
Forum Posts: 2730
Member Since:
April 9, 2009
sp_UserOfflineSmall Offline

Going for the beef roast today. Sear each side first, then add the beef stock--slow cook for a couple hours, then add potatoes, carrots and onion and simmer until done.

Usually do this is a slow cooker, so we'll see--nothing ventured nothing gained. Laugh

Will do a chili next time--thinking of a traditional Texas Red with a side of rice.

Cole

No permission to create posts
Forum Timezone: America/Los_Angeles

Most Users Ever Online: 288

Currently Online:
38 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

greeney2: 10227

bionic: 9870

at1with0: 9243

Lashmar: 5289

tigger: 4576

rath: 4297

DIss0n80r: 4161

sandra: 3858

frrostedman: 3815

Wing-Zero: 3278

Member Stats:

Guest Posters: 2

Members: 23916

Moderators: 0

Admins: 2

Forum Stats:

Groups: 8

Forums: 31

Topics: 8652

Posts: 123261

Newest Members:

Brooke, ieltstips22, Vicente Vargas, Goldingsboy, Bauer Palmer, Spacemonkey, hondahonda, laundryroom, kesan, Paul Thomas

Administrators: John Greenewald: 558, blackvault: 1776