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Damper question (Read 3150 times)
 
May 28th, 2016 at 2:43pm

Lewis   Offline
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Hi going to have a crack at making a damper in my new Bedourie and maxi bbq setup,was just wanting to know how long after mixing the ingredients dose it need to be used,can I leave it over night or dose it need to be used almost straight away,don't laugh I'm a learner Smiley
 
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Reply #1 - May 28th, 2016 at 2:54pm

Saltbush Bill   Offline
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I'm the worlds worst Damper cook , so I'm not even going to offer an opinion. Someone who can cook them should be along soon.
 
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Reply #2 - May 28th, 2016 at 3:32pm

Lewis   Offline
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Saltbush Bill wrote on May 28th, 2016 at 2:54pm:
I'm the worlds worst Damper cook , so I'm not even going to offer an opinion. Someone who can cook them should be along soon.


Lol I think I am aswell bill I'll let you no in about 15minutes
 
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Reply #3 - May 28th, 2016 at 4:27pm

Lewis   Offline
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That was a flop to much heat  on the bottom,taste pretty good though after I cut the burnt bit off
 

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Reply #4 - May 28th, 2016 at 5:51pm

Gromet   Offline
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Dnot worry  I think we have all done that at some time or another
 
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Reply #5 - May 28th, 2016 at 6:28pm

TBF   Offline
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Gromet wrote on May 28th, 2016 at 5:51pm:
Dnot worry  I think we have all done that at some time or another


I know I  have..

Aart
 

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Reply #6 - May 28th, 2016 at 8:21pm

Chally   Offline
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I've done it too. Smiley

Jeff
 
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Reply #7 - May 28th, 2016 at 10:30pm

Rufzgutz   Offline
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Everyone has, unless they followed instructions first off.

Who else reads the instructions AFTER they have a failure or something doesn't fit ?  Grin Grin Grin (like my IKEA computer table  Smiley)

No-one ever laughs at learner questions. Lots of times we are waiting in the background for the answers to learn also  Wink

Must say though, as King of the Licorice icing around here, I think I could hand over my crown  Grin Grin Grin

Obviously much less heat and you could sit your damper on a tray on a trivet.

Not sure about the original question. Never had the need to pre- prepare the mixture  Undecided

 

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Reply #8 - May 29th, 2016 at 8:14am

Lewis   Offline
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Thanks for all the replies,yesterday was one to forget ,was cold and raining and almost snowing,it was also the first time I used a stainless steel camp oven,(hillbilly 10") and couldn't find a trivet in town to fit it,I had the ingredients all ready to go aswell as the fire and then got called down the paddock to get some cattle off the creek and do abit of fencing,that's why I asked rufxgutz if the mixture will be ok to use the next day,
I was pretty frustrated using this camp oven it seems very unbalanced and every time I checked it I'd loose all the coals of the top,and this mornong I had it half filled with water and after taking it of the wood fire in the house,you guessed it,spilt the water over the floor.
I have a roast in the fridge and I'm going back to the cast ovens and cooking that up tomorow,with abit better preparation I hope, thanks again
 
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Reply #9 - May 29th, 2016 at 8:22am

Derek   Offline
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Lewis wrote on May 29th, 2016 at 8:14am:
it was also the first time I used a stainless steel camp oven,(hillbilly 10")


Have never heard of a stainless steel Hillbilly Camp Oven.  Where did you get it???

I use a very basic damper mix.

1 cup self raising flour,  1 teaspoon baking powder, pinch of salt and enough room temperature milk (sunshine powdered milk is far better than fresh) to make a moist dough.  If you want a bigger damper just multiply the ingredients.  For example 6 cups self raising flour, 6 teaspoons baking powder, 6 pinches of salt etc.

Have never had the need to keep the dough overnight myself.
 

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