It's red and very dope. What's your favorite dutch oven recipe? I used it to bake bread in, so far.
im embarrassed bc i thought dutch oven was when you fart under covers and pull covers over partner/sibling head lol
It is. I'm patiently waiting for the elaborate punchline to OPs fart joke.
Oh fuck, we're off to the races. I probably do about 95% of my cooking either in an enameled dutch oven or a cast iron skillet.
Obviously soups, as has been mentioned.
But then also, soups that you might not have made before, like Cajun gumbo, boeuf bourguignon, anything where browning something before hand. Soup pots absolutely suck to cook out of, whereas dutch ovens are a delight. In a similar vein to soups, are other wet things, such as good chili, where you brown the meat in the bottom before adding in liquids, or curries. Anything saucy.
You can also fry things in it if you so desire, since it's just a big fuck off sturdy pot.
But perhaps the best thing I've ever done with a dutch oven, which applies to Italian red and meat sauces, chili, etc. is stick in the oven. Since ovens apply heat consistently and dutch ovens fit nicely into an oven in much the way that soup pots don't, you can cook thick sauces that are liable to burn and traditionally simmered in a low (~300 F) oven and just give things a stir and a scrape once an hour or so. Trivial amount of work for massive payoff at the end.
French onion soup, comrade. I like J. Kenji Lopez-Alt's recipe but Babish's is good too. https://www.youtube.com/watch?v=1qRir364aNk
Jambalaya. Start on the stovetop, transfer to the oven once you add liquid and rice so you don’t have to stir to prevent burning the bottom and you don’t break up the rice grains into mush.
:bean:s cook them at 250f for eight hours. Pre soak them the night before though. They come out super soft and creamy.
I do got a buncha lentils I should learn how to cook. I got them for prepping reasons, but as of now I'd starve
lentils is easy, don't even have to soak em. use about 3 cups of water for each cup of lentils, season the fuck out of em and cook for a half hour, more time if you like em mushier, less if you want them a little al dente for a salad or something. also some people say that if you salt the water before they're cooked they'll never soften, but i'm pretty sure that's a myth.
Big old pot of beans. Throw a halved orange, a halved onion, lots of salt, and idk 3-4 cups dry beans (pinto, black, what ever) in the pot. Cover the beans with 2-3 inches of water. Bring to boil, then reduce to a gentle boil till beans are soft (check every 20 minutes?). Top off with water if you cook off too much while cooking the beans. But not too much because you want to end up with reduced liquid with a thick consistency.
Cheap, keeps well. Awesome on rice.
Cook with hot peppers for spicy beans.
Warning, black beans discolored my cheapo enameled dutch oven. Just cosmetic.
