Smart Cooking Tip With A Dutch Oven
by By Robbie Miller
Robin,
I make a lot of things in a pot or dutch oven that simmers on the stove. One problem I have always have is the food sticking or even burning on the bottom of the pot over the course of a couple of hours, especially if I forget to stir it.
One time after burning some chile so bad I had to throw it away, I came up with a way to eliminate the problem forever.
First of all, make sure to use a pot that can go in the oven. A cast iron dutch oven is perfect for this. Just put the pot in the oven set at anywhere between 250 to 300 degrees F.
I start it on the stove until it just starts to bubble and then stick it in the oven. I still pull it out and stir it occasionally but I’ve never burned a pot bottom since. No problema!
Great Site! I just spent the last hour and a half looking over your recipes.
Robbie
**Comment from Rockin Robin:
Robbie, thanks for sharing this tip. This idea should work incredibly well in making refried beans where simmering a long time is necessary and they want to stick after simmering a couple of hours.
I love using cast iron especially for Mexican food. I think the cast iron will impart some wonderfully great flavor into the re-fried beans.
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