How do I create a Dutch oven?
The Dutch oven is a large cooked vessel that is often used to make steamed and roast. Most of these pots are made of cast iron and many of them are covered with enamel for easier cleaning. These pots can be used on the hob, in the oven or over the open fire. The Dutch roast is produced by selecting a large cut of pork, beef or lamb, adding vegetables and spices and then baking at a low temperature of several hours. Despite the name, most recipes for this type of bowl include the process of stewing rather than baking. During the cooking process, the proteins in the meat break down and eventually will be tender and tasty. Some recipes require cropping most of the baked fat before cooking, even if a little fat improves the taste of the bowl. Other recipes recommend browning the meat before baking, so during what it retains more of its juice process. Some chefs like buying the largest roast that fits in their flower pots because they shrink - sometimes surprising amounts.
As soon as the meat is ready, most recipes require the addition of a few vegetables to cook together with baking. One of the popular combinations is onion, carrots and potatoes, although vegetables such as turnip, celery and pepper can also be used. They are usually cut into pieces of bite size and placed on the bottom of the Dutch oven. The meat is then placed on the top of the vegetables so that its juices run out and taste them. Some vegetables may need to be added later in the process to prevent rolling.
Dutch roast will have to be well spicy before cooking. Chefs usually add salt and pepper to the bowl. Many recipes in the United States also require the addition of condensed or dehydrated soup mixture to inspect the taste of the meat. Some chefs can add a taste through liquid, such as tomato juice or wine, along with some water.
Once the Dutch roast is ready for cooking, it should bI will be covered and placed on a low heat on a cooking table or in the oven 350 ° (177 ° C). The roast should be boiled until the meat is tender, usually from two to three hours, depending on the size of the meat. Check the roast several times to make sure it has not cooked. Once the roast is tender, remove it from the heat and leave it for a few minutes before carving. Some chefs make sauce from residual juices, which they serve together with baked and vegetables.