This tip applies directly to today's post--Hearty Corn Chowder. I used my camp stove because I was in a hurry, but you could easily use coals too! You would need to use all bottom heat to cook your bacon and veggies. But to simmer the soup you want to reverse the normal rule for coal placement. So for a 12" dutch oven you would use 1/3 of the briquettes on the lid and 2/3 of the briquettes under the oven. It will keep the soup hot enough to finish cooking the veggies. I've found this works well for all the soups I have cooked in my DO. I have also used this tip to simmer skillet meals made in my DO.
Wednesday, February 3, 2010
Dutch Oven Tip #1
This tip applies directly to today's post--Hearty Corn Chowder. I used my camp stove because I was in a hurry, but you could easily use coals too! You would need to use all bottom heat to cook your bacon and veggies. But to simmer the soup you want to reverse the normal rule for coal placement. So for a 12" dutch oven you would use 1/3 of the briquettes on the lid and 2/3 of the briquettes under the oven. It will keep the soup hot enough to finish cooking the veggies. I've found this works well for all the soups I have cooked in my DO. I have also used this tip to simmer skillet meals made in my DO.
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