Cooking-Outdoors.com

I picked this up somewhere and saved it for future use. These tips are well to remember! I hope you find them useful!

A marinade is a seasoned liquid used for soaking meat, poultry, fish or vegetables in order to tenderize or to add flavour. Most marinades contain oil, herbs and spices, as well as an acid ingredient which serves as a tenderizer. Acid ingredients may include vinegar, lemon juice, wine, beer, tomato juice or citrus juice. For variety, experiment with different ingredients, as each will give the marinade its own distinct flavour.

 

Keep the following  6 tips in mind when using marinades.

• Marinate meat, poultry, fish and vegetables separately. Reserve a small amount of unused marinade for basting purposes, if desired.  

• As most marinades contain an acid ingredient, marinating should be done in a glass or plastic container. Marinating food in a double plastic bag or heavy zip-top plastic bag is both convenient and effective. Do not use metal containers for marinating food as the acidic mixture may react with the metal.

• A marinating time of 8 - 24 hours is usually required for tenderizing meat. If a marinade is to be used only to flavour food, marinating times are usually in the range of 1/2 - 2 hours.

• Marinades do not prevent bacterial growth. When marinating food for longer than 30 minutes, marinating must be carried out in the refrigerator. 

• Marinating for too long may produce a product that is mushy or has an overpowering flavour. Follow recipe directions for marinating time. 

• Previously used marinades should not be saved or reused for another occasion as the marinade will contain juices from the raw food which could be contaminated with bacteria.

“Get out of the kitchen! Light the fire! Start cooking outdoors”

 

 

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Foil wrapped deserts.

Complements of:

http://www.youtube.com/user/joyofcamping

 Fresh fish fillet wrapped in a foil pouch.

Complements of:

http://www.youtube.com/user/sportingchef

Grilled corn on the cob.

Complements of:

http://www.youtube.com/user/ChefTips

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Last year we had a D.O.G. (Dutch Oven Gathering) at Jamestown Historic Railtown. Everyone was cooking their favorite dishes for the days meal and having fun talking with each other. I remember when the food was served, we had several large pots spread on the table including these beautiful biscuits. I looked at them with complete envy, I couldn’t make biscuits if my life depended on them. Mine always come out tasting good but flat like a pancake.

My theroy is a fishing urban tale/fact to me. Some people can catch fish all day long with just a worm other people will spend hundreds of dollars on equipment and catch nothing! You place one of each type of person next to each other and the facts hold true. I think it’s their personal “Scent”, some people just plain ol’ smell good to fish and some don’t. Ya know what I mean?

I think the same hold true with biscuits. Biscuits don’t like my “Scent”, now laugh all you like but I am sticking to that theory.

Back to those beautiful biscuits. One of the diners, Sandy, came up to me and asked if I had cooked these biscuits, sorry not mine. Now I know Sandy is an excellent D.O. cook and has competed in competitions over the years. He went on to exclaim how incredible these biscuits were, “The best he ever had” and so on. I pointed him over to Bill, pretty sure he cooked them up. Well Sandy wandered over and ask Bill if the biscuit were his and could he have the recipe to these incredible biscuits?

Now I have know Bill for several years and he is a clever rascal. Well, sure enough, Bill says sure and hold up a blue bag with the words “Pillsbury” printed all over it. I about wet my pants, I was laughing so hard my food went everywhere. Bill just stood there grinning and Sandy walked away with a lesson about Bill.

I learned a lesson also. I can now make biscuits in a Dutch oven!!! Thanks for the great idea Bill.

Here is my routine for easy biscuits:

 

Get your self some pre-made biscuits, any brand or type will do.

 

 

 

 

Grease your Dutch oven. Eight biscuits will fit perfectly in a 10″ Dutch oven. 30 biscuits will fit in a 14′ Dutch oven. Preheat you lid, this will start those biscuits rising right away. Remember you are baking so use the 4 up - 4 down measurement with you coals. That will give you about  350° .

 

 

Cook per the instruction on the label. About 15 minutes or so. Rotate the lid and pot every 5 minutes in opposite directions to eliminate hot spots.

 

 

 

 

Biscuits are with-in every ones grasp using these simple tips and techniques. Go out and try some if you can’t catch any fish either…..

 

“Get out of the kitchen! Light the fire! Start cooking outdoors”

 

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