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DO Recipe help
Posted:
Wed Oct 04, 2006 5:19 amby len19070
I was out camping a while ago and some one cooked Beef Stew in a DO, it was delicious. But they had a big biscuit or bread like cover on the whole top of the dish in the DO.
Never got the recipe because I just assumed it was Bisquick. The last 2 times I tried to make it, it was just a ball of mush on top of stew. There's was nice, crisp and browned. the worst part is, I don't even know who "They" were to ask them. Now I don't need a recipe for stew just a "How to" on the big biscuit on top. Thanks in advance.
Happy Trails
Len
Posted:
Wed Oct 04, 2006 6:34 amby asianflava
When I did my chicken pot pie last week, I used crescent rolls. The top was nice and browned but underneath it wasn't done to my liking.
Next time, I think I'll use fewer coals on top for a longer amount of time. Then when it's close, I'll put extra coals on top to brown it.
So, anyone out there who has been successful at making a nice crisp top, I'd like to know too.
Posted:
Wed Oct 04, 2006 9:26 amby Steve Frederick
asianflava wrote:
So, anyone out there who has been successful at making a nice crisp top, I'd like to know too.
The biscuits on my chicken dish came out crispy. I added extra coals to the top for the last 10 minutes of cooking. I'm thinking that the steam from the meal below tends to make it harder to get the top crisp? I dunno, I'm an electrician!!
Len, try some refrigerated biscuits, or, like Rocky did, crescent rolls.
Posted:
Wed Oct 04, 2006 5:57 pmby len19070
Thanks folks, store bought biscuits or crescent rolls are right up my alley.
Happy Trails
Len
BTW Steve, You & Phyllis enjoy yourselves this weekend. I'll have a biscuit for ya.
Posted:
Tue Oct 10, 2006 7:28 pmby Nytewyng
How about just the stew with a nice loaf of semolina braed on the side( wrap it in foil toss it on the coals 3 minutes each side) Bon Appetite or as Emeril would say "Bam"..........
Posted:
Tue Oct 10, 2006 10:07 pmby Miriam C.
On 'Paula Dean's Party' show they took a bag cheese biscuit mix and made it more watery (like cake mix) poured it on a casserole and it came out pretty good looking.
My puter is too slow or I would look it up and can't eat it so can't try it.
Perhaps one of the goo roos.
Posted:
Fri Oct 13, 2006 10:04 amby Outlaw
Be sure to drizzle a little melted butter on top before baking. This will help give the "golden brown" look. And, the coals on top are a must. Good luck!
Posted:
Sat Oct 14, 2006 5:58 amby len19070
Well I goofed.. Made the stew, it was delicious. But no biscuts on top. (I forgot to pack them) I got some Italian rolls and served them on the side. Hey, everything in the pot, and the rolls were gone by the end of the food line. Thats a good sign.
I have a backyard Camp out next weekend with about 10 people, I'll try the biscuts then.
Happy Trails
Len
Posted:
Sat Oct 14, 2006 8:13 pmby Chef
One of two choices here:
Biscuit top: Biscuick biscuits or can of biscuits (cut in half across) will do, but you must seal the stew, so pack them tight enough that as they expand they will seal over the top of the stew. that prevents the steam from escaping and allows your biscuit to brown. Extra coals for the last few minutes will help the biscuit brown on top.
Dumpling top: Biscuick works best here. Follow the recipe for dumplings. When you drop them into the stew leave plenty of room for them to expand so the liquid and steam can get around them. Extra colas on top are not needed.
Either works fine but if you go somewhare in between (i.e. leave to much room between biscuits, or not quite enough between dumplings) you will end up with something that is less than appetising. At its worst it will not cook fully and absorb to mush liquid, so it will just be soggy.