The Emergency Pantry Handbook by Kate Rowinski

Author:Kate Rowinski
Language: eng
Format: epub, pdf
Publisher: Skyhorse Publishing
Published: 2012-12-31T16:00:00+00:00

Roasting

Meats are generally cooked using even heat. For roasting, we use a 1:1 ratio. That means that the heat source is evenly distributed on the top and the bottom of the oven.

To start, take your oven size and double it to get the total number of coals needed. For example, a twelve-inch oven would require twenty-four coals. Place twelve coals on top and twelve on the bottom to maintain a 350°F temperature.

Baking

While roasting is somewhat forgiving, baked recipes call for a little more precision. Baking requires more heat on top of the oven than on the bottom to keep the bottom from burning and to ensure even cooking on top. For baking, we use something closer to a 3:1 ratio. A quick way to calculate the right number of coals is the three up/three down rule.

Step 1

Start with the diameter of your Dutch oven.

12-inch oven

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