Teardrops n Tiny Travel Trailers

Joanne and I (others are invited to have input as well) will be putting on a Castiron cooking training. We want it to be as helpful possible so please let us know what you need. We are thinking that a beginner class would be best. Post your thoughts.

Beginner class

Ma3tt wrote:Joanne and I (others are invited to have input as well) will be putting on a Castiron cooking training. We want it to be as helpful possible so please let us know what you need. We are thinking that a beginner class would be best. Post your thoughts.

I just want to agree with what Matt said. We would really like to provide the information you are most interested in. We will tailor the class to the input we get in this thread.

It's going to be a lot of fun!

Joanne

I'm hungry!

Some of us are just plain green and don't know anything about D O cooking, Please help

I am plain green when it comes to dutch oven cooking. I can't wait.

Thank you for taking your time to teach us.

Best Wishes,
Chris

How to defend yourself from Doug’s waffle iron…
Dean how is that bump doing?

I'm a DO newbie. A little bit about seasoning a new one would help. Then demos of main dishes and deserts. Seeing a Dutch Oven cobbler get made would be nice, and tasty.

Joanne

Where are you have it????

MAC

When are the dates for this gathering

firehog2 wrote:Joanne

Where are you have it????

MAC

Hi Mac!

Welcome to the list! Matt and I will be doing the class at the SLO gathering this September. I'm not exactly sure where we will set up the class, but it will be in the campground for certain.

Although all the camp sites are full, you would certainly be welcome to drop by for the day. I'm already doubling up with a friend or I would offer to have you stay in my site.

Again, welcome aboard!
Joanne

firehog2 wrote:When are the dates for this gathering

Sept 13 - 16
There is a short waiting list or else you could camp at Moro Bay

Best to read about it here.
http://www.tnttt.com/viewtopic.php?t=16805
Martha

The simple instructions to a great meal in a dutch oven. I will admit I haven't a clue.

Kathleen

I'd like to see some basic bread techniques. Doug

Maybe while doing a class where there seems to be
many people real new to the DO world, some of the
suggestions below could be either passed out on a
sheet or talked about, while baking or cooking a
presentation dish?

Tips & Smart practices:
For the new person to DO cooking to consider

I think a few words from experience of where and what to buy with the
new person in mind, who is just starting out. Where can they buy items
that do the job for less money, than more costly brand name company items.

Tips:
How to manage coals:
Best types?
How much charcoal should one bring?
Storage with cleanliness in mind?

How to manage tools:
What are a must for tools for manipulating DO's?
What are nice to have tools?
What are some ideas of keeping tools together?
How do the pro's manage their storage of DO's?

Must have accoutrement's or nice to have

Best cooking & baking practices

Best cleaning practices for iron


*****


Personal questions I have:
I would like to know if there is a internal thermometer that has
a wireless probe so the cover of the DO can stay shut, yet
get accurate readings? If so what models are used by the pro's?

I would like to know if there are any makers of heat shields like
the Nick Manos'sDutch Oven Cap easily
found and what websites or contact information. Nick, I guess has past on
and so don't know if these used to be found in Utah items can be had?

I would like to know where to buy a stand alone gas burner head with a
deflector, that can be slipped under a DO and heat the bottom. So the DO
could set on the ground or table and the burner can slip under with ease.
This used with the Dutch Cap type shield would facilitate places where no
fires are permitted.