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Cooking Techniques using Dutch Oven To begin with the term cast-iron Dutch oven is actually a misnomer. First is that it is not a Dutch pot but a pot that was heavily used by the early colonizers, probably the Dutch. Second is that it is not an actual oven but rather either a pot or a pan use as a utensil for cooking. Now, if you are only pulling out your Dutch oven to saute vegetables, you are not using it to its full potential. It might seem strange to you to be able to bake bread without kneading and shaping first. This no-knead bread recipe can actually be done in a Dutch oven by steaming, and this is one reason why the Dutch oven has become very popular. It creates a crackly, golden crust and perfectly rounded in shape.
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Other than that, you can also make a giant skillet cookie, where you only have to press a batch of cookie dough into your pot in an even layer and then bake it until it gets golden. You can enjoy this cookie with your whole family by topping it with ice cream.
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Braising meat is also possible with your Dutch oven. Consistent heat and an even spread of it is possible with cast-iron. In this pot the meat can be left for hours in lower temperature which is the key to braising. Then when it is done, you can take it directly to the table and it will stay warm for dinner. You can also cook soups and stews in your cast iron Dutch oven. A lot of people prefer using this cast iron oven because of its ability to intensify the flavor of soups and stews. You can also turn your soups and stews into one pot meals. You slowly add your ingredients in order starting from the sturdy vegetables and then adding the delicate ones towards the end. In order to create a rich final product you layer the flavors one on top of the other. Your bonus is it eliminates extra dishes to use. Poaching maximizes the flavor that is transferred from the food to the cooking liquid. Chicken then will not dry out and it will give you a tender meat. It is also an excellent technique to use if you are planning on shredding chicken breasts for chicken salad or tacos. A deep, wide Dutch oven holds enough water to cover your protein by a few extra inches of water and retains heat well. Maintaining a gentle simmer is easy. Frying is a daunting and messy way of cooking. If you want to cut down on oil splatters when frying, use a Dutch oven with tall sides.