It’s really not that difficult to make great tasting Chicken and Noodle Soup.  Really!  With the convenience of using a supermarket roasted chicken, you can get incredible flavor without starting from scratch.

When I started testing recipes, I looked through all my conventional cookbooks, gourmet cookbooks, online, etc. All the recipes I found seemed to lack the flavor I was looking for – you know, that great ‘chickeny’ depth of homemade chicken soup? So, I started looking in those cookbooks from churches and women’s organizations.  

Although I didn’t find the exact recipe there, I did have some thoughts that led to my current method.  I use a noodle recipe from a very sweet lady who goes to my church, Delores Koster. Her soup recipe is in the St. Francis Xavier, Carbondale, Illinois Cookbook.

The struggle I was having lied in making the stock/broth/base for the soup. That’s when I decided there had to be a better, easier, faster way to get the flavor I wanted without waiting for a whoe chicken, vegetables and some seasonings to figure out how to marry together appropriately.

One night after my daughter’s basketball game, we stopped to get a rotisserie chicken and the grocery store for dinner. My family only likes the white meat, so we have part of the chicken left over.  Rather than tossing it, because no one liked the dark meat, I froze the whole thing until I could figure out how to use up the remaining chicken.

My son had been asking for homemade chicken and noodles, and that’s when I decided to give it a try.  I added what was left of the rotisserie chicken into water with some vegetables and spices to make the base for the soup.  After a couple of hours of simmering on the stove – and it smelled great – I strained the mixture and boned what was left of the chicken.  Ironically, my kids don’t really like a lot of chicken in their soup, so this idea works out great for us. And, for some reason, they eat the dark meat in this soup.

I add the noodles and let it simmer for at least an hour or two.  Usually, I have towater prior to adding the noodles.  The result is really good.  It has become one of those meals that everyone looks forward to, and the kids always ask for when they don’t feel well.  I guess that’s the true test of chicken soup, right?  I hope you enjoy it, too!  

By the way, feel free to add new carrots or whatever other kind of vegetables you would like to this soup.  My kids prefer to have a bowl of steamed broccolli and cauliflower that they can dip in the broth, so I don’t add anything but noodles to the strained broth for us.

Chicken Noodle Soup

1 Grocery Store Rotisserie Chicken – or the remaining part of one. (If you like a lot of chicken in your soup, you may want to add a chicken breast or two if not using a whole chicken)
1 Medium Onion, quartered
2 Stalks Celery, cut into 2 inch pieces
5 whole Peppercorns
1 T. Poultry Seasoning
1 T. Sea Salt
Water

In a Dutch Oven, or large soup pot. Add all of the above ingredients except water.  Pour enough water over to cover ingredients by 1 inch.

Bring to a boil, then turn down to a simmer and leave uncovered for at least 1 hour, but preferably 2. I like to start this first thing in the morning to have for lunch, or at noon for an early dinner.

With a slotted spook, or spider, strain chicken, bones, and vegetables out of pot.  Put pot back on burner, and add about 3 cups of water.

Bone chicken, reserving meat for the soup.  If you would like to add vegetables, especially carrots, do so now.  If adding peas, you can wait until the last 10 minutes of total cooking time.

Noodles

1 egg
3 egg yolks
Cold water
2 C. Flour
2 t. Salt

In a medium mixing bowl, add all eggs.  Whisk until light.  Add 3 tablespoons of cold water and salt and whisk until well blended.

Add flour and mix with a fork until you can gather it up in your hands and form a ball.  Depending on the weather, I’ve had to ad a bit more water to bring it together; but, be careful not to add to much and make it sticky.

Let the dough sit for about 5 minutes.  This is important because it allows the dough to be rolled out much easier, and less like elastic.  

flour the area where you will roll out the dough.  

Roll out the dough into a large circle.  I get it as thin as I can, about 1/8 inch, although some people like their noodles thicker. If you prefer them thick, you will need to add for time for cooking to make them tender.

Using a pizza cutter, cut the dough into noodles the desired width and length you prefer.

Put the noodles into the simmering broth and continue to simmer for at least 1/2 hour, but they are more tender if you have the time to let them simmer for an hour.

You can add the chicken about the last 15 minutes.

Taste for seasoning, because I usually need to add at least another teaspoon of salt at this point.

master resale rights

Best Marinara Sauce

The vegetables make a great base for this sauce.  I have found that the sugar and milk balance out the tartness of all the tomato ingredients.  You may choose to add more or less of each.  It will take some experimenting to find your taste.  This is perfect for my family.

We also put meat in the sauce for a meat sauce twist and allow it to simmer for another 15 minutes or so.

1 Medium Onion, chopped fine
1 Stalk Celery, chopped fine
2 Carrots, chopped fine
2 Cloves Garlic, chopped fine or put through a garlic press
1 28 oz. Can Crushed Tomatoes
1 16 oz. Can Tomato Sauce
1 6 oz. Can Tomato Paste
3/4 C. Red Wine
1 t. Basil
1/2 t. Oregano
1/2 t. Crushed Fennel Seed
1 t. sugar
2 T. Milk
1 t. Sea Salt
1/2 t. crushed Black Pepper

In a heavy pot, or dutch oven, heat about 2 T. olive oil. Add the onion, celery, carrots and garlic. Saute over medium heat, stirring until the vegetables are soft, being careful not to burn the garlic.

Add the wine and allow to simmer until reduced until liquid is gone.  

Add the tomatoes, tomato sauce and tomato paste, stirring to blend.  

Add the remaining ingredients and mix well.

Mix in about 2 cups of water.  

Let simmer for 1 to 2 hours until flavors blend and sauce thickens.

Pour over cooked pasta and serve with Parmesan Cheese.  

You can also add cooked ground beef the last 15 minutes of simmering for a meat sauce.

If you do not use the entire recipe, it freezes well. I usually freeze it in single meal portions in zipper bags.

discount hosting

Not all good things come with a hefty price tag! Whichis very apt when we talk about the cast iron skillets.  Often quality skillets can be found discarded at a swap meet or garage sale.  And you can find new products at good retailers both on line and at the local mall.  However, these new products can have a hefty price associated with them.

You can buy expensive modern cookware made of lighter metals and alloys, but the advantages of cast iron are uniques compared to other cookware. Be it durability, versitility, heat distribution or heat retention, cast iron cookware is definitely the best choice for some applications.

Although it sounds old fashioned, cast iron skillets and Dutch ovens are important kitchen tools. Some of the advantages of using cast iron are as follows:

? Even Distribution of Heat
One of the advantages of using a cast iron is that, while it may take a bit longer to get up to temperature, when it reached the desired temperature the heat is evenly distributed throughout the entire utensil. Also, once heated, it retains heat for some time unlike aluminum and other cookware metals. Cooking in a cast iron skillet or pans would great choices for braising or browning, would provide constant temperature for soups, stews or thick sauces and would be superb for recipes that mix vegetables with roasts for slower cooking. The results would also be tastier meals.

? Durable and long lasting
The durability of cast iron skillets and cookware is yet another advantage. Cast iron cookware has been known to be passed down from generation to generation. With proper care, it will continue to perform well for many more decades. Newer versions include enamel coated cast iron which has the same durability but adds fashion colors along with different shapes and sizes.

? Easy maintenance.
In contrast to general belief, cast iron skillet is fairly easy to maintain. Reconditioning can be done in your oven. After heating to a high temperature for several hours followed by cleaning with baking powder or other biodegradable scrubbing powder, rinse thoroughly and then apply a coating of fat or oil on the surface and allow the oil to fill in the porous surface of the pan. After each use, apply a thin coat of oil to the clean surface. This will create a barrier for protecting the surface.

? Non-stick properties
While aged and conditioned cast iron is not truly non-stick, traditional cast iron does obtain a sheen and finish that has characteristics similar to non-stick.

? Wide variety
Cast iron skillets are available in many types. You can find different sizes of frying pan, griddles, Dutch ovens and roasting pans. The enamel alternatives add an array of colors as well. The versatility of this cookware is unmatched by any other style. Roasting, stewing, grilling and baking are just some of the options possible. Since cast iron can go from stove to oven to table to refrigerator with no special handling needed, you are limited only by imagination

? Health Benefits.
Cooking in cast iron adds marginal amounts of iron into the food. For most people this is a positive result. When compared to some other alternatives, according to many reports, cast iron is a safer alternative.

? Cheap and affordable price.
While it may be possible to find traditional cast iron cookware that is pretty inexpensive, newer versions are no longer really cheap option. Enamel cookware can be expensive as demonstrated by Le Creseut and Lodge. There are other quality brands that are not quite as expensive such as <a rel=”nofollow” onclick=”javascript:pageTracker._trackPageview(‘/outgoing/article_exit_link’);” href=”http://www.yoursmartkitchen.com/store-categories-Cast-Iron_3242608.html”Chasseur</a> a French manufacture or Color Cast a US producer.

Even though there are multiple benefits of using cast iron skillets, there is one common myth, which needs to be resolved. The myth that says do not use soap to clean your cast iron cookware at it can damage or corrode it, but this is not the case. A mild antibacterial soap and baking soda can be used to clean your cast iron cookware easily.

The effectiveness of cast iron cookware is surely going to continue far into the future. New metals and engineering will continue evolve and cookware will change but cast iron will remain a mainstay in kitchens well into the future no matter what new alternatives are developed.

cheapest domain name

There are so many options available in cast iron cookware today. A virtual cornucopia of shapes, sizes, styles and colors are available to suit any cook’s need or wishes. Perhaps one of the best places to shop for cast iron cookware is at Your Smart Kitchen.com, due to the vast variety of products they offer. Carefully consider what sizes you are interested, based on the number of people you generally cook for. Then determine which pieces would be most efficient for the meals you like to prepare. Lastly, take a look at the beautiful enamel coated offerings in gorgeous colors, and have some fun with it!

The traditional classic black cast iron cookware offers wonderful heat retention properties and the health benefits of increasing iron in your diet. From the frying pans and grills to the multipurpose Dutch oven, you can cook just about anything you can imagine. Cast iron cookware can be used on gas, electric or induction method cooking surfaces; however glass top cooking surfaces should be avoided. There are some beautiful specialty pans available for specific uses, such as the fish grill (shaped like a fish) and the steak grill (shaped like a cow!) Not only are these grills functional, but they would make great decorative pieces in a rustic or country kitchen, as well. Cast iron cookware is rugged and durable, yet priced very economically, considering the long life span these pans have.

In addition to the classic black, Your Smart Kitchen.com also offers a fabulous selection of “Chasseur” brand enamel coated cast iron cookware. These fine products are made in France and are both beautiful and reliable. These products have all the wonderful properties of the classic black cast iron cookware, with the added beauty and benefit of two coats of colorful porcelain enamel. These pans also do not require seasoning, and have the added benefit of easy clean-up, too. The enamel coating is extremely durable and also prevents corrosion.

The Chasseur brand round Dutch Oven is available in seven different sizes, from one and three-quarters quarts to six and three-quarters quarts. It also comes in red, blue, green or yellow enamel, to match any kitchen color scheme. In addition, rectangular and round casserole pans come in a variety of sizes and colors. These pans are perfect for egg or potato dishes, macaroni and cheese, lasagna, and even desserts such as pineapple upside down cake and bread pudding. The knobs on the lids are heat resistant up to 400 degrees, and all Chasseur pieces have a ten year warranty.

Color Cast enamel coated cast iron cookware is also featured at Your Smart Kitchen.com. These attractive pots are designed for cooking and then double as a decorative serving piece as well. You will please your family and guests with the beautiful presentation of your meal in cast iron cookware. Luscious pot roasts, stews and chilis can be enjoyed straight from the oven to the table. After the meal is finished, these cooking pots can go straight to the refrigerator for easy storage and reheating. (Less dishes to wash, too!)

Of special note is the two and a half quart Color Cast red enamel casserole which functions as two pieces in one. This pan is a full sized casserole with the added function of a lid which can double as a ten inch round grill pan! Also impressive is the Color Cast non-stick fry pan. This pan is perfect for sautéing as it comes with two pour spouts on either side of the pan, to allow you to save the pan juices from your foods. It is also great for frying, as the cast iron core absorbs heat and redistributes it evenly. Lastly, the Color Cast products are also dishwasher safe!

affiliate store builder

History

Enamelling is an old and widely-adopted technology. The ancient Egyptians applied enamels to pottery and stone objects. The ancient Greeks, Celts, Russians, and Chinese also used enameling processes on metal objects.

Enamelling was also used to decorate glass vessels during the Roman period, and there is evidence of this as early as the late Republican and early Imperial periods in the Levantine, Egypt, Britain and the Black Sea. Enamel powder could be produced in two ways; either through the powdering of colored glass, or the mixing of colorless glass with colorants such as a metallic oxide. Designs were either painted freehand or over the top of outline incisions, and the technique probably originated in metalworking. Once painted, enamelled glass vessels needed to be fired at a temperature high enough to melt the applied powder, but low enough that the fabric of the vessel itself was not melted. Production is thought to have come to a peak in the Claudian period and persisted for some three hundred years, though archaeological evidence for this technique is limited to some forty vessels or vessel fragments.

From more recent history, the bright, jewel-like colors have made enamel a favored choice for designers of jewelry and bibelots, such as the fantastic eggs of Peter Carl Faberg, enameled copper boxes of Battersea enamellers, and artists such as George Stubbs and other painters of portrait miniatures. Enameling was a favorite technique of the Art Nouveau jewellers.

St. Gregory the Great in Limoges enamel: vitreous enamel on copper, by Jacques I Laudin

Properties

Enamel powder often is applied as a paste, and may be transparent or opaque when fired; vitreous enamel can be applied to most metals. It has many excellent properties: it is smooth, hard, chemically resistant, durable, can assume brilliant, long-lasting colors, and cannot burn. Its disadvantages are its tendency to crack or shatter when the substrate is stressed or bent. Its durability has found it many functional applications: early 20th century advertising signs, interior oven walls, cooking pots, exterior walls of kitchen appliances, cast iron bathtubs, farm storage silos, and processing equipment such as chemical reactors and pharmaceutical chemical process tanks. Commercial structures such as gas stations, bus stations and even Lustron Houses had walls, ceilings and structural elements made of porcelain-enamel steel.

Color in enamel is obtained by the addition of various minerals, often metal oxides cobalt, praseodymium, iron, or neodymium. The last creates delicate shades ranging from pure violet through wine-red and warm gray. Enamel can be either transparent, opaque or opalescent (translucent), which is a variety that gains a milky opacity the longer it is fired. Different enamel colors cannot be mixed to make a new color, in the manner of paint. This produces tiny specks of both colors; although the eye can be tricked by grinding colors together to an extremely fine, flour-like, powder.

Techniques of Enamelling

A freehand enameled painting by Einar Hakonarson In the forest. 1989

Stations of the Cross,

Notre-Dame-des-Champs, Avranches

Basse-taille, from the French word meaning “low-cut”. The surface of the metal is decorated with a low relief design which can be seen through translucent and transparent enamels.

Champlev, French for “raised field”, where the surface is carved out to form pits in which enamel is fired, leaving the original metal exposed.

Cloisonn, French for “cell”, where thin wires are applied to form raised barriers, which contain different areas of (subsequently applied) enamel.

Painted enamel, a design in enamel is painted onto a smooth surface. Grisaille and Limoges enamel are subategories of painted enamel.

Grisaille, French term meaning “greying”, where dark, often blue or black background is applied, then limoges (Limoges porcelain) or opalescent (translucent) enamel is applied on top, building up designs in a monochrome gradient, paler as the thickness of the layer of light color increases.

Limoges enamel, made at Limoges, France, the most famous European centre of vitreous enamel production.

Limoges porcelain, named after the town in France where it was invented, is the technique of “painting” with a special enamel called “blanc de limoges” over a dark enamelled surface to form a detailed picture, often human figure. It is a form of Grisaille.

Plique–jour, French for “braid letting in daylight” where the enamel is applied in cells, similar to cloisonn, but with no backing, so light can shine through the transparent or translucent enamel. It has a stained-glass like appearance.

Ronde bosse, French for “round bump”. A 3D type of enameling where a sculptural form is completely or partly enameled.

Stenciling, where a stencil is placed over the work and the powdered enamel is sifted over the top. The stencil is removed before firing, the enamel staying in a pattern, slightly raised.

Sgrafitto, where an unfired layer of enamel is applied over a previously fired layer of enamel of a contrasting color, and then partly removed with a tool to create the design.

Counter enameling, not strictly a technique, but a necessary step in many techniques, is to apply enamel to the back of a piece as well – sandwiching the metal – to create less tension on the glass so it does not crack.

Industrial Porcelain Enamel

Enamel was first applied commercially to sheet iron and steel in Austria and Germany in about 1850. Industrialization increased as the purity of raw materials increased and costs decreased. The wet application process started with the discovery of the use of clay to suspend frit in water. Developments that followed during the twentieth century include enameling-grade steel, cleaned-only surface preparation, automation, and ongoing improvements in efficiency, performance, and quality.

The key ingredient of industrial porcelain enamel is a highly friable form of glass called frit. Frit is typically an alkali borosilicate chemistry with a thermal expansion and glass temperature suitable for coating steel. Raw materials are smelted together between 2100 and 2650F (1150 and 1450C) into a liquid glass that is directed out of the furnace and thermal shocked with either water or steel rollers into frit.

There are three main types of frit. First, ground coats contain smelted-in transition metal oxides such as cobalt, nickel, copper, manganese, and iron that facilitate adhesion to steel. Second, clear and semi-opaque frits contain little coloring material for producing colors. Finally, titanium white cover coat frits are supersaturated with titanium dioxide which creates a bright white color during firing.

After smelting, the frit needs to be processed into one of the three main forms of porcelain enamel coating material. First, wet process porcelain enamel slip (or slurry) is a high solids loading product of grinding the frit with clay and other viscosity-controlling electrolytes. Second, ready-to-use (RTU) is a cake-mix form of the wet process slurry that is ground dry and can be reconstituted by mixing with water at high shear. Finally, electrostatic powder that can be applied as a powder coating is produced by milling frit with a trace level of proprietary additives.

Most industrial porcelain enamel is applied to ASTM A424-compliant enameling steel. The carbon in enameling-grade steel is controlled to prevent reactions at the enameling firing temperatures. Some porcelain goes onto aluminum, cast iron or hot rolled steel. On sheet steel, a ground coat layer is put on first to create adhesion. The only surface preparation required for modern ground coats is a simply degreasing of the steel with a mildy alkaline solution.

The frit in the ground coat contains smelted-in cobalt and/or nickel oxide as well as other transition metal oxides to catalyze the enamel-steel bonding reactions. During firing of the enamel at between 1400 and 1640F (760 to 895C), iron oxide scale first forms on the steel. The molten enamel dissolves the iron oxide and precipitates cobalt and nickel. The iron acts the anode in an electrogalvanic reaction in which the iron is again oxidized, dissolved by the glass, and oxidized again with the available cobalt and nickel limiting the reaction. Finally, the surface becomes roughened with the glass anchored into the holes. White and colored second “cover” coats of enamel are applied over the fired ground coat. For electrostatic enamels, the colored enamel powder can be applied directly over a thin unfired ground coat “base coat” layer that is co-fired with the cover coat in a very efficient two-coat/one-fire process.

The fired enameled ware is a fully laminated composite of glass and metal. The porcelain enamel coating has excellent chemical resistance, corrosion resistance, scratch resistance (5-6 on the Mohs scale), long-lasting color fastness, cleanability, and is non-flammable. Porcelain enamel is glass, not paint, so it does not fade with UV light. Modern porcelain enamels are chip and impact resistance because of good thickness control. Typical domestic applications of porcelain enamel are on ovens, clothes washers, sinks, bathtubs, glass-lined water heaters, cookware, bakeware, and bbq. Industrial applications include boilers, heat exchangers, architectural panels, and electronic circuits. Some new developments in the last ten years include enamel/non-stick hybrid coatings, sol-gel functional top-coats for porcelain enamels, enamels with a metallic appearance, and new easy-to-clean technologies.

See also

Wikimedia Commons has media related to: Enamel

Cloisonn – An ancient metalworking technique involving an enamel process.

Nineveh

Rostov the Great – A city renowned for its enamel work.

Silicon – the Chief component of vitreous enamel.

Franz Ullrich – Founder of a german enamelware factory.

Staffordshire Moorlands Pan, a 2nd century bronze trulla.

Ceramic glaze

Notes

^ Gullick, J.T. and Timbs, J., “Painting Popularly Explained,” Kent & Co London, 1859, quoting M. de Laborde, “Notice des Emaux du Louvre”

^ a b c d Rutti, B., Early Enamelled Glass, in Roman Glass: two centuries of art and invention, M. Newby and K. Painter, Editors. 1991, Society of Antiquaries of London: London.

^ Gudenrath, W., Enameled Glass Vessels, 1425 BCE – 1800: The decorating Process. Journal of Glass Studies, 2006. 48

External links

Deutscher Emailverband (German Enamel Association (DE)

An Interview with Contemporary Enamel Artist Laura Zell

Mechanical and Physical Properties of Vitreous Enamel

IVE Institute of Vitreous Enamellers (UK)

Glass on Metal Magazine Online (US)

CIDAE Center of Information and Diffusion of the Art of Enamelling (ES)

Society of Dutch Enamellers (NL)

The Enamelist Society (US)

Guild of Enamellers, UK

v  d  e

Jewelery

Forms

Anklet  Belt buckle  Belly chain   Bracelet  Brooch  Chatelaine  Crown  Cufflink  Earring  lapel pin  Necklace  Pendant  Ring  Tiara  Tie clip  Watch (pocket)

Making

People

Bench jeweler  Goldsmith  Jewelry designer  Lapidary  Watchmaker

Processes

Casting (centrifugal, lost-wax, vacuum)  Enameling  Engraving  Filigree  Metal clay  Plating  Polishing  Repouss and chasing  Soldering  Stonesetting  Wire wrapping

Tools

Draw plate  File  Hammer  Mandrel  Pliers

Materials

Precious metals

Gold  Palladium  Platinum  Rhodium  Silver

Precious metal alloys

Britannia silver  Colored gold  Crown gold  Electrum  Platinum sterling  Shakudo  Shibuichi  Sterling silver  Tumbaga

Base metals/alloys

Brass  Bronze  Copper  Kuromido  Pewter  Stainless steel  Titanium

Mineral gemstones

Aventurine  Agate  Alexandrite  Amethyst  Aquamarine  Carnelian  Citrine  Diamond  Emerald  Garnet  Jade  Jasper  Malachite  Lapis lazuli  Moonstone  Obsidian  Onyx  Opal  Peridot  Quartz  Ruby  Sapphire  Sodalite  Sunstone  Tanzanite  Tiger’s Eye  Topaz  Tourmaline

Organic gemstones

Amber  Copal  Coral  Jet  Pearl  Abalone

Terms

Carat (unit)  Carat (purity)  Finding  Millesimal fineness

Related topics: Body piercing  Fashion  Gemology  Metalworking  Wearable art

v  d  e

Glass science topics

Basics

Glass definition  Is glass a liquid or a solid?  Glass-liquid transition  Physics of glass  Supercooling

Glass formulation

AgInSbTe  Bioglass  Borophosphosilicate glass  Borosilicate glass  Ceramic glaze  Chalcogenide glass  Cobalt glass  Cranberry glass  Crown glass  Flint glass  Fluorosilicate glass  Fused quartz  GeSbTe  Gold ruby glass  Lead glass  Milk glass  Phosphosilicate glass  Photochromic lens glass  Silicate glass  Soda-lime glass  Sodium hexametaphosphate  Soluble glass  Ultra low expansion glass  Uranium glass  Vitreous enamel  ZBLAN

Glass-ceramics

Bioactive glass  CorningWare  Glass-ceramic-to-metal seals  Macor  Zerodur

Glass preparation

Annealing  Chemical vapor deposition  Glass batch calculation  Glass forming  Glass melting  Glass modeling  Ion implantation  Liquidus temperature  Sol-gel technique  Viscosity

Optics

Dispersion  Gradient index optics  Hydrogen darkening  Optical amplifier  Optical fiber  Optical lens design  Photochromic lens  Photosensitive glass  Refraction  Transparent materials

Surface modification

Anti-reflective coating  Chemically strengthened glass  Corrosion  Dealkalization  DNA microarray  Hydrogen darkening  Insulated glazing  Porous glass  Self-cleaning glass  Sol-gel technique  Toughened glass

Diverse topics

Diffusion  Glass-coated wire  Glass databases  Glass electrode  Glass fiber reinforced concrete  Glass history  Glass ionomer cement  Glass microspheres  Glass-reinforced plastic  Glass science institutes  Glass-to-metal seal  Porous glass  Prince Rupert’s Drops  Radioactive waste vitrification  Windshield

Categories: Pottery | Decorative arts | Coatings | Art materials | Jewellery making | Glass applications | Glass compositions | Glass art | Ceramic art

e commerce solution

For long & slow cooked dishes such as stews, roasts and casseroles, Dutch ovens are a sure choice. At the core, there are two types of Dutch ovens -

1. used at the campfires, and
2. used over traditional stoves or ovens.

Camping Dutch Ovens

It consists of:
1. three legs,
2. wire handle, and
3. slightly convex lid.

Its lid allows coal to rest on top as well as the bottom uniformly, so as to heat it like an oven. Campfire Dutch ovens are made of aluminum or cast iron. These ovens can perfectly bake breads, biscuits, pies, cakes and pizzas. Its containers can also be stacked for 5 or 6 high.

Stove Top Ovens

Stove top oven is flat on the bottom and has two handles. These are made of enameled or bare cast iron, ceramic or aluminum.

Regulating Temperature in a Dutch Oven

It could be quite challenging to regulate the temperature in Dutch ovens, more often with the camping ones. Here are a few tips and tricks to go about it more easily:

1. As a general rule, the oven must b maintained at a temperature of around three hundred fifty degrees Celsius.

2. In order to estimate the temperature, for more details visit to www.cooking-groundbeef.com measure the size of oven in terms of inches. Then double the size to calculate the required number of briquettes.

3. Briquettes need to be placed in a circle, not less than half an inch from the oven’s bottom.

4. Briquettes on the top of the oven must be placed in a checkerboard style.

5. Beware, that even while heating, briquettes can be further added, but once the food is burnt, it is burnt.

Special Tips

1. For Soups and stews
For stews & soups, on the top arrange one third of the briquettes and at the bottom two thirds.

2. For Breads, Cakes & Biscuits
In order to bake biscuits, for more details visit to www.apples-recipes.com breads and cakes keep two third of the briquettes on the top and one third on bottom.

3. For Meats & Casseroles
For casseroles and meats evenly split the briquettes on the top and bottom of the oven.

Tools used with Dutch Ovens

You would need varied tools while using Dutch ovens. These are as follows:

1. Wooden Spoons
While metal utensils could scratch the protective coating, plastic would melt away due to heat. So, wooden spoons are the best & probably the only choice.

2. Camp or Welders Gloves
It makes the work easier for the individual.

3. Charcoal Starters
These help you light up the fire easily as then you do not need lighter fluid – just a match and newspapers.

4. Long Handled Tongs
These enable you to move the briquettes rather safely and easily.

5. Lifters or Hooks
These make handling and lifting the lid easier.

6. Lid Stands
These are handy to be placed on lids while the individuals stir the food.

7. Whisk Broom
It keeps the ashes away from food.

8. Cooking Table
It allows the Dutch oven to be off the ground.

9. Dust Cover
It protects the Dutch ovens when they not in use.

internet marketing services

A short study of the Dutch oven and its history will reveal a famous cook pot that’s made of cast iron and has been popular throughout much of the history of the United States, to name just one country where it’s been used. Stories of the versatility of this oven abound, as well. Basically, it’s thick-walled and it comes with a tightly-fitted lid that sits over the top of its pot.

While many people in the US know that a particular version of the oven has been in use here for quite some time, many don’t actually know that it’s been employed as a means of cooking food for literally hundreds of years. In fact, the European versions of the oven probably made their first appearance some time in the 1600s, in the Netherlands, naturally enough.

Not long after the Dutch had finally perfected the design and then created the oven they set out to start exporting it to other countries, and sent large numbers of them over to Great Britain. By 1708, the English had developed a version of their own and began to market it to their own people as well as to their American colonies.

With the passage of time over in America, the oven began to take on a slightly different shape from its original design. Enterprising makers of the oven in the colonies added legs to the bottom of the pot so that it could be put down upon a bed of coals while the pot itself was made shallower. Soon enough, almost no household worth its salt didn’t have one of these ovens within it.

Fairly quickly, this new oven came to be greatly valued by American colonists, mainly because its cast-iron construction made it extremely durable while its design helped to contribute to its notable versatility. In fact, a housewife rarely needed any other kind of pot because it could be used for boiling, frying, stewing, roasting and even baking, in a pinch.

The handy little oven also soon became considered an heirloom in many American families, with wills being drawn up to lay out just who in the family would inherit the oven when its owner passed away. As well, Meriwether Lewis and William Clark, the famous explorers of the American West and Pacific Northwest, specifically demanded a number of them be taken along on their expeditions.

Nowadays, it’s still a fact that a well-made Dutch oven is as highly prized and valuable as ever. This is most especially the case out in the western and southwestern portions of the US. There are a number of different styles when it comes to the oven itself, and a few are even clad in enamel, as a matter of fact. They can range in price from inexpensive up to very expensive, for what it’s worth.

internet marketing products

For long & slow cooked dishes such as stews, roasts and casseroles, Dutch ovens are a sure choice. At the core, there are two types of Dutch ovens –
1. used at the campfires, and
2. used over traditional stoves or ovens.

Camping Dutch Ovens

It consists of:
1. three legs,
2. wire handle, and
3. slightly convex lid.

Its lid allows coal to rest on top as well as the bottom uniformly, so as to heat it like an oven. Campfire Dutch ovens are made of aluminum or cast iron. These ovens can perfectly bake breads, biscuits, pies, cakes and pizzas. Its containers can also be stacked for 5 or 6 high.

Stove Top Ovens

Stove top oven is flat on the bottom and has two handles. These are made of enameled or bare cast iron, ceramic or aluminum.

Regulating Temperature in a Dutch Oven

It could be quite challenging to regulate the temperature in Dutch ovens, more often with the camping ones. Here are a few tips and tricks to go about it more easily:

1. As a general rule, the oven must b maintained at a temperature of around three hundred fifty degrees Celsius.
2. In order to estimate the temperature, measure the size of oven in terms of inches. Then double the size to calculate the required number of briquettes.
3. Briquettes need to be placed in a circle, not less than half an inch from the oven’s bottom.
4. Briquettes on the top of the oven must be placed in a checkerboard style.
5. Beware, that even while heating, briquettes can be further added, but once the food is burnt, it is burnt.

Special Tips

1. For Soups and stews
For stews & soups, on the top arrange one third of the briquettes and at the bottom two thirds.

2. For Breads, Cakes & Biscuits
In order to bake biscuits, breads and cakes keep two third of the briquettes on the top and one third on bottom.

3. For Meats & Casseroles
For casseroles and meats evenly split the briquettes on the top and bottom of the oven.

Tools used with Dutch Ovens

You would need varied tools while using Dutch ovens. These are as follows:

1. Wooden Spoons
While metal utensils could scratch the protective coating, plastic would melt away due to heat. So, wooden spoons are the best & probably the only choice.

2. Camp or Welders Gloves
It makes the work easier for the individual.

3. Charcoal Starters
These help you light up the fire easily as then you do not need lighter fluid – just a match and newspapers.

4. Long Handled Tongs
These enable you to move the briquettes rather safely and easily.

5. Lifters or Hooks
These make handling and lifting the lid easier.

6. Lid Stands
These are handy to be placed on lids while the individuals stir the food.

7. Whisk Broom
It keeps the ashes away from food.

8. Cooking Table
It allows the Dutch oven to be off the ground.

9. Dust Cover
It protects the Dutch ovens when they not in use.

web content creation

www.revamptv.com Dave is cooking some pork ribs in his Dutch Oven
wp plugin

Hey, check out these auctions:

VINTAGE MIRACLE MAID WEST BEND STOCK POT DUTCH OVEN HEAVY ALUMINUM LARGE

US $19.99 (0 Bid) End Date: Sunday May-20-2012 9:02:57 PDT Buy It Now for only: US $49.99 Bid now | Buy it now | Add to watch list

VINTAGE VISION WARE PYREX CORNING AMBER DUTCH OVEN 4.5 L VISIONS WARE

US $19.99 (0 Bid) End Date: Sunday May-20-2012 9:06:13 PDT Bid now | Add to watch list