AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Oct 28^th, 2006 at 7:26am

poddy dodger Offline
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One of the interesting things I saw demonstrated at the Millmerran festival was the use of flour to test the heat of the CO and also line it to cook a damper.
Dave Blinco showed the audience how he puts a liberal covering of flour in the base of his CO, lid on then he puts it in the fire to heat up. When the flour turns a light tan colour and crazes (important) he rolls the damper mix around in his flour covered hands until it is well covered and drops it in the CO. About twenty five minutes later have a look, do the skewer thing or tap it with the handle of your knife, if it sounds hollow its good to go.
From my experience covering the damper with flour gives the finished product a nice crunchy crust.
pd

When I die I hope my missus doesn't sell my camp ovens for what I told her I paid for them. pd

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Reply #1 - Oct 28^th, 2006 at 9:07am

Derek Offline
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Interesting concept Rob. I have seen that done before but never done it myself as I always use a Strezlcki damper mix that I picked up off Jack Absolem and its a wet dough damper.

Derek

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Reply #2 - Oct 28^th, 2006 at 10:56pm

Ausyowie Offline
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I use a trivet covered in foil to hold the damper from the bottom of the CO. I've found that I then get a nice even heat around the damper. With a good amount of coals on the lid I get nice crusty loaves.

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Reply #3 - Oct 29^th, 2006 at 6:17am

poddy dodger Offline
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Hey Ausyowie, competitors in the cooking competition at Millmerran were'nt allowed to use any "modern" aids like aluminium foil or baking paper. One bloke had a dutch oven with a glass lid and was told to "lose it", things had to be authentic.
I've never seen so many different lid lifters, from bent fencing wire to "U Beaut" one metre long stainless steel rods chained together at one end, multi grips and of course the handy claw hammer.

On one of the market stalls they were selling hand made long handled forks, three tines the middle one longer and made into a hook, very handy to lift the lid then turn your roast, not at the same time naturally but at $55 ea I reckon I can find a bit of rod and make one up in a couple of minutes.
Another thing I noticed was when some of the cooks lifted the lid off they rested it on their boot, alright if you've got boots on ! I made up a rest to put the lid on which I also use to support some of my pots which don't have legs.
pd

When I die I hope my missus doesn't sell my camp ovens for what I told her I paid for them. pd

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Reply #4 - Oct 29^th, 2006 at 9:28am

Derek Offline
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poddy dodger wrote on Oct 29^th, 2006 at 6:17am:

Hey Ausyowie, competitors in the cooking competition at Millmerran were'nt allowed to use any "modern" aids like aluminium foil or baking paper. One bloke had a dutch oven with a glass lid and was told to "lose it", things had to be authentic.
I've never seen so many different lid lifters, from bent fencing wire to "U Beaut" one metre long stainless steel rods chained together at one end, multi grips and of course the handy claw hammer.

On one of the market stalls they were selling hand made long handled forks, three tines the middle one longer and made into a hook, very handy to lift the lid then turn your roast, not at the same time naturally but at $55 ea I reckon I can find a bit of rod and make one up in a couple of minutes.
Another thing I noticed was when some of the cooks lifted the lid off they rested it on their boot, alright if you've got boots on ! I made up a rest to put the lid on which I also use to support some of my pots which don't have legs.
pd

Rob

Did you enter any of the cooking competitions yourself or was it more of a learning trip for you.

Derek

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Reply #5 - Oct 29^th, 2006 at 8:44pm

poddy dodger Offline
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Nah, it was all look and learn for me Derek, the more I saw I realized the less I knew, maybe I'll have enough confidence next time, I'll have a talk to mikel. Must tell you hotshins (Haydn) did well, an equal first I think in the cooking section.

I entered a helicopter in the rural mailbox competition but did'nt even get a place however I donated it to be auctioned for the Royal Flying Doctor where it went for $230 so it was'nt wasted effort.

BTW I see where we're both looking at the same Furphy !!!

PD

When I die I hope my missus doesn't sell my camp ovens for what I told her I paid for them. pd

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Reply #6 - Oct 29^th, 2006 at 8:47pm

Derek Offline
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poddy dodger wrote on Oct 29^th, 2006 at 8:44pm:

Nah, it was all look and learn for me Derek, the more I saw I realized the less I knew, maybe I'll have enough confidence next time, I'll have a talk to mikel. Must tell you hotshins (Haydn) did well, an equal first I think in the cooking section.

I entered a helicopter in the rural mailbox competition but did'nt even get a place however I donated it to be auctioned for the Royal Flying Doctor where it went for $230 so it was'nt wasted effort.

BTW I see where we're both looking at the same Furphy !!!

PD

It's mine I tell you, MINE. Wink

Did you get my message Rob.

Derek

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Reply #7 - May 3^rd, 2007 at 8:57am

Trev aus Offline
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For my dampers, I use 4 cups of selfraising flour & a stubby of beer, thats it.
Trev
Aus

Love going bush, (both types Wink

) shooting, trail bikes, 4wheel driving, drinking with mates while doing all above, plus a good feed..

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Reply #8 - May 25^th, 2007 at 12:07am

Kody Offline
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Hi all,
Last year we had a super beaut bonfire that we put on for all our friends. My wife mixed up a lemonade dough (from Dereks recipie I think it was) and I put it in the CO and placed it over the coals that were pulled aside. I forgot all about the CO and the damper and I was reminded about an hour later if the damper was eaten. Ooops! I replied that I had forgotten all about it and went over to rescue the (by now) well burnt offering. I found the CO had been carefully looked after by the teenagers who had been placing the coals on the lid for me. The coals under the CO were all gone. I carried the whole lot back into the light and removed the lid. WOW! To my great surprise, the damper was a beautifull golden brown all over. It was cooked to total perfection, soft and moist inside with a delicate but firm crust. It was the best damper I have ever tasted. The Iron Bark coals had produced the most wonderful aroma and taste. We are having another bonfire in July, cant wait for it. The best way to cook a damper seems to be to put it on the coals and forget all about it. Remove it when someone close to you asks about it and then rescue it. It will be perfect.

Kody

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