/ck/ - Food & Cooking

[Anonymous No.18952877]

Just got a lodge dutch oven as a gift. Whats the first thing I should cook in this thing?

[Anonymous No.18952882]

Apricot chicken

[Anonymous No.18953099]

>>18952877
Cook black beans in it, then leave dirty in the sink for several days.
This will ensure the nice white color is difficult to restore.

[Anonymous No.18953185]

meth

[Anonymous No.18953189]

No knead bread, braised chicken thighs, beef bourguignon, or chili

all are good options

[Anonymous No.18953205]

>>18952877
chicken cacciatore, thats what i did with mine

[Anonymous No.18953433]

Are they still enameled in china?

[Anonymous No.18953475]

>>18952877
Whole roasted chicken; with rosemary, garlic, peppercorn, and sliced carrots. The day after use the dripping and leftover chicken to make chicken and dumplings.

[Anonymous No.18953487]

>>18953475
What's the advantage to roasting in a deep dish? Seems like you'd just be allowing more steam to circulate around the chicken.

[Anonymous No.18953496]

>>18952877
Julia's Beef bourguignon while watching the movie Julia.

[Anonymous No.18953501]

>>18953475
What temp do you cook at?

[Anonymous No.18953502]

>>18952877
Season the edges and any other raw cast iron first.

[Anonymous No.18953525]

>>18953487
You put the lid on it through most of the roasting so it retains moisture. If you do it low and slow you will get chicken so tender you can shred the meat with your fingers. The gelatin will render out of the bones and cartilage which will enhance the texture of the next-day chicken and dumplings.
I like to roast mine low and slow for a few hours, then at the end remove the lid and broil until the skin on top is crispy :3 The rest of the skin doesn't get crispy though so it goes into the dumplings.
>>18953501
I like to start off at 300f for the first hour, then drop it down to 225f for the next few hours. If I'm feeling frisky I'll add a glass of wine to the pot before I start roasting. It's tasty.

[Anonymous No.18953541]

>>18953487
these wipe clean(great for roasts as you no longer have to scrub), the liquid collects at the bottom(lot of roasting pans wick liquid away to the sides causing any veg under the meat to burn) and you can leave the lid off

[Anonymous No.18953556]

>>18952877
Bread. Bake bread.

[Anonymous No.18953607]

>>18952877
beef bourguignon obviously or the chicken version of that, coq au vin

https://www.youtube.com/watch?v=2yZ_ZIzNXuE
this is the best version of it I've ever seen. still trying to recreate that

[Anonymous No.18955444]

Bump