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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven & Outdoor Cooking › Camp Oven Cooking Discussion › Somethings Going Wrong

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Somethings Going Wrong (Read 6025 times)

Reply #10 - May 10^th, 2008 at 12:05am

OzJeeper Offline
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Try some plain water or some stock as a base instead of oil or fat next time.

Good cooking

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Reply #11 - May 10^th, 2008 at 7:37am

Carolyn™ Offline
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Tonner, take some photos next time showing how much heat you are using if your not using beads. This might help the more experienced to judge better.

I have been having some very tender results using stock/wine with a roast type of meat but you wont get crisp skin or vegies that way.

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Reply #12 - May 10^th, 2008 at 7:51am

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Carolyn™ wrote on May 10^th, 2008 at 7:37am:

I have been having some very tender results using stock/wine with a roast type of meat but you wont get crisp skin or vegies that way.

Purhaps the answer will be to have two COs going. One with the roast as suggested above..
The second with the veges(no water or stock)...I like them crisp on the outside.

TBF

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Reply #13 - May 10^th, 2008 at 9:06am

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Touché TBF

Regards Skip

PS If I am having a bit of strife crisping up my veggies I do one of two things.
1. With the spuds when cooked but soft I scratch up the surface a bit with a fork & up the heat.
2. Lift the lid a little bit and sit it up on the rim (just a little bit) and up the heat, some veggies seem to have more water in them than others and if there's a lot of steam happening in there it's very hard to crisp up veggies.

Which of these do I use, depends how many Mr. Penfolds I've had . A simple mathematical equasion
Mr. Penfold + scratching spuds = lots of little crescent shaped burns on back of thumb. I must use one of those longer forks

Skip

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Reply #14 - May 10^th, 2008 at 11:45am

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If I call it a baked dinner I like it crisp and dont use the liquid, not sure what you would call the moist method Cheesy

but both can taste good and vive la difference Cheesy

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Reply #15 - May 12^th, 2008 at 8:56am

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Carolyn™ wrote on May 10^th, 2008 at 11:45am:

If I call it a baked dinner I like it crisp and dont use the liquid, not sure what you would call the moist method Cheesy

but both can taste good and vive la difference Cheesy

Carolyn,
moist would be roast & dry crisp would be baked???????

Skip,
I always do my spuds & carrots in a seperate oven to meat & softer veg in another one again,
To get spuds browned, a light spray of olive oil & a good dose of S&P before they go in, cook flat out (200 - 250C ramping it up at the end) & let the steam out regularily or as you said leave the lid ajar!!

I mostly use my 12" chinese oven for spuds because the lid doesn't seal well if I turn the lid a particular way.

Thats one thing I've noticed about the Metters I bought a few weeks ago, the lid fits so well that when I boil it out it almost whistles like a kettle!!

Mick.

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Reply #16 - May 12^th, 2008 at 9:00am

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Another good thing to do to spuds is to get a sharp tined fork and scrape them all over to give them a rough surface. This also helps the crisping of them.

I don't know about everyone else but love baked spuds.

Derek

Retired
Camp Oven Cook

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Reply #17 - May 12^th, 2008 at 2:05pm

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Derek wrote on May 12^th, 2008 at 9:00am:

I don't know about everyone else but love baked spuds.

Derek

I LUV'EM TOO

Crispy "skin on" and fluffy inside.

Sour cream or real butter, S & P.
I'm salivating.

TBF

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Reply #18 - May 19^th, 2008 at 10:14am

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Tonner Omalley wrote on May 9^th, 2008 at 6:30pm:

Hey Guys I pretty new at all this co cooking but i do confess to visiting this site regularly to pick up tips recipes etc. I recently had a near failure for the second time (still edible with a couple of beers Undecided

) & wonder if anyone can shed some light on the problem. A copy of an email I sent to Derek is attached below.

Smiley

G-day Derek, great website full of information. I am having a problem that I am hoping you may be able to shed some light on. The last couple of roasts I have cooked in my 15qt cast iron camp oven have been a bit of a failure. The vegtable oil appears to burn & coat the contents of the oven with a brown coating. This is most evident on the vegetables to the point that you cannot tell the difference between potatoe & pumpkin.

The 1st time I thought it had just gotten too hot however this time I also had another smaller oven 9 qt beside mine cooking a roast with no problems. My oven is quite large so was only half full, the other smaller oven was full. Both had the same oil in them & had the same cooking time & heat as near as I could tell.

I noticed my oven had quite a lot of a smokie vapour when I checked the roast after about 30 mins where as the other didn't. I am at a bit of a loss, the only thing I can think is the oven is too large for the amount of food being cooked in it & the oil is burning.

Thanks in advance for any advice

I have a definite answer for you Tonner,
on the weekend (an event posted in "lets chew the fat") the mate who got me into it was using some locally produced "first press" olive oil & it did exactly the same thing & left a burnt oil taste on the out side of the meat as well as a brown colour & could ignite when hot, the oil has too low of a flash point, I normally use peanut oil & don't have any problems.

Mick.

Live while your'e alive, you can sleep when your'e dead.

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