Propane-fueled camp stoves produce evenly distributed heat that's ideal for a Dutch oven.
Dutch ovens respond well to several heat sources, including open campfires, fire pits and camp stoves. The temperature control of a propane-fueled camp stove makes it an efficient and reliable heat source for a Dutch oven, and facilitates several cooking methods. When a Dutch oven is placed on a camp stove, heat emanates from the bottom, making it suitable for frying, poaching and roasting. In principle, using a camp stove to cook with a Dutch oven is the same as using a stove top, but variables inherent to outdoor cooking, such as altitude and weather conditions, may necessitate longer cooking times.
Instructions
1. Acquire a stove Dutch oven. The legs of a traditional camp Dutch oven, which is placed directly on charcoal briquettes, may slip into the space between the grates on a camp stove and prove unstable.
2. Set the camp stove to the medium setting and place the Dutch oven over the heat. If using a charcoal-powered camp stove, ignite 20 to 25 charcoal briquettes using a chimney starter. Lighter fluid or other accelerants can introduce a chemical element to the food's flavor profile. The density of the Dutch oven's wall allows it to retain and distribute heat well, and necessitates a minimum of 30 minutes of preheating.
3. Prepare all ingredients in a manner that facilitates Dutch oven cooking. For instance, the size of a Dutch oven may necessitate trimming or segmenting food items to fit. A pork loin or beef roast, depending on its size, may need to be halved or quartered before it fits in the Dutch oven; other items, such as ingredients for a stew or soup, should not exceed 3/4 of the Dutch oven's volume.
4. Remove the Dutch oven's lid using the lid lifter and place it on the lid stand. Add the food items to the Dutch oven per the recipe or preparation instructions. Some foods, such as beef roast, respond best to a moist-heat cooking method, and require the addition of water to create steam. Other products, such as steaks, need the addition of a fat, such as vegetable oil, to prevent sticking and properly sear. Replace the lid.
5. Check the doneness of your food. Some foods, such as eggs or dough-based items like breads, can be visually gauged for doneness. Other items, however, such as proteins, necessitate the use of a probe thermometer. Check the doneness of meat by inserting the probe thermometer in its center. Cook whole beef and steaks to 145 degrees F, allow poultry to reach 165 degrees F and cook pork products to 160 degrees F. Remove food when it's cooked through.
6. Turn the heat off on the camp stove. Allow the Dutch oven to cool on the camp stove with the lid removed. Don't attempt to move the Dutch oven for a minimum of 30 minutes after extinguishing the heat source. Always wear heat-resistant gloves when handling a heated Dutch oven.
Tags: Dutch oven, camp stove, Dutch oven, beef roast, camp stoves, charcoal briquettes, Check doneness
