Well, it has been a while since I have posted anything on here. Basically our family has been on a pretty tight budget lately and I just haven't been able to cook anything for the past few weeks.
On Memorial Day my in-laws came over to grill out. So I decided to cook a side dish of Moss Style Potatoes in the dutch oven. I did not take any photos since I have done this dish in the past. This time I cooked about 14-16 potatoes. This larger quantity cooked just fine in the same amount of time as a small batch. However, they did not brown as well as the smaller batch. I guess the amount of browning is just a function of how long the food sits against the bottom. More food = less bottom time. So, if you want browned potatoes either cook smaller batches or use a larger dutch oven.
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2 comments:
Mitch,
Two things you need for browning are high bottom heat (under the oven) and low moisture content. Potatoes have a fairly high moisture content so if you want to brown them take a few of your coals off the lid and move them under the oven. Try to keep from stacking them up real high, so for more potatoes try a larger oven with more bottom surface area. You can also crack your lid a bit to allow some of the generated steam to escape.
Keep up with your good works! I know how it goes with the tight budget.
-Byron Bills
a.k.a. PapaDutch
Hey thanks again Byron. I'm starting to see a pattern. It looks like if keep wanting things browned I'm going to have to cook less food or get a bigger oven :)
Truly thanks for the advice. Today is payday, so hopefully I can put some of it into practice soon.
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