Especialidades JA/Cocinando en olla holandesa

Cocinando en olla holandesa
Asociación General Actividades recreacionales	Destreza: 2 Año de introducción: 2006

Requisitos

1

Tener las especialidades de Arte culinario y Campamento III.

Véase Arte culinario para consejos e instrucciones.

Véase Campamento III para consejos e instrucciones.

2

Decir una breve historia de la olla holandesa y su papel en la historia de Norteamérica.

3

Conocer la diferencia entre un horno de pan, un horno guiso/carne, horno olla/estufa y un horno de campamento.

4

¿De qué manera son los hornos clasificados en medida?

5

Conocer y demostrar la seguridad ante incendios y el manejo seguro del horno holandés y el uso correcto del equipo.

6

¿Qué clase de combustibles se utilizan para cocinar con un horno?

1. Madera
2. Carbón
3. Gas natural
4. Propano
5. Electricidad

7

¿Cuáles son las ventajas del carbón como combustible sobre el de madera vegetal?

8

¿Cómo controla la temperatura?

9

¿Qué eficiencia hacen las cenizas al carbón?

10

Si se usa madera, ¿qué clases son las mejores para cocinar?

11

Demostrar cómo sazonar correctamente una olla holandesa nueva.

New Dutch ovens are often coated with wax, and this must be removed as the first step in seasoning it. To do this, wash the Dutch oven (and the lid!) using hot soapy water inside and out, and rinse it thoroughly, also in hot water. Dry the oven with a towel. Then wipe the entire oven down with cooking oil or shortening (use a high quality cooking oil such as olive oil or vegetable oil). Be sure the coat all surfaces of the oven, inside and out, including the lid and the legs.

12

Demostrar cómo limpiar correctamente una olla holandesa después de cada uso.

To clean the Dutch oven, simply wipe it down with a clean paper towel. If food is stuck to the oven, bring one or two cups of water to a boil in the oven and scrape the food off with a rubber spatula. Do not use soap, metal scouring pads, or metal utensils on a cast-iron Dutch oven or you will have to re-season it! It's OK to use soap on an aluminum Dutch oven.

13

Demostrar la forma adecuada de transportar las ollas holandesas.

Transport your Dutch oven in a cardboard box, a wooden crate, or in a carrying case to protect it from damage.

14

Demostrar cómo almacenar correctamente una olla holandesa para un corto plazo y largo plazo.

Use a paper towel to lightly coat the Dutch oven inside and out (including the legs and lid). Lay a single paper towel flat in the bottom of the oven. Fold a paper towel into a one-ich (2.5 cm) wide strip and place it on the rim of the Dutch oven to form a spacer so that the lid does not fit tightly. Be sure to use a whole paper towel. This is to allow air to circulate inside the oven and prevent the oil coating inside the oven from becoming rancid. If the coating does become rancid, you will need to strip it and re-season it. To strip an oven, place it upside-down in a self-cleaning kitchen oven with the lid placed on top of the legs. Set the kitchen oven on self clean for two hours. Do not cook food in a rancid oven, or you will end up with rancid-tasting food! Do not store the Dutch oven in a damp area.

15

Cocinar un platillo de cada categoría utilizando una olla holandesa:

We include at least one recipe for each category here, but if you have a favorite, please feel free to add it.

15a

Sopa/guiso

15b

Cacerola

15c

Vegetales

Adventist Youth Honors Answer Book/Recipes/Butternut Squash/es

15d

Pan

15e

Postre

16

Cocinar con sólo la tapa como una plancha.

The lid can be used as a griddle if it is turned upside-down and placed on a heat source. The advantage of this technique is that the lid is slightly bowl-shaped, so even if it is not perfectly level, whatever you are cooking (pancakes anyone?) tends to stay in the griddle instead of spilling out.

17

Nombrar las seis diferentes formas de cocinar en una olla holandesa.

You can use a Dutch oven for frying, deep frying, baking, boiling, stewing, and roasting.

18

¿Qué se entiende por cocinar por montón?

Stack cooking is the practice of stacking up to four Dutch ovens one on top of another, and cooking a different item in each one. This conserves fuel, but one must be very careful to not overturn the stack or all of the food will be ruined. A disadvantage of stack cooking is that if the bottom oven needs to be checked, all the ones on top of it must be moved first.