Dutch Oven Cobbler: Making Your Own the Camp Style Way! | Kara Yates | Skillshare

Dutch Oven Cobbler: Making Your Own the Camp Style Way!

Kara Yates, Graphic Designer and Dutch Oven Enthusiast

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6 Lessons (11m)
    • 1. Introduction

      0:36
    • 2. Assembling the Cobbler & Tools You'll Need

      3:00
    • 3. Lighting Coals & Foiling the Dutch Oven

      1:43
    • 4. The General Cooking Process

      3:34
    • 5. Cleaning & Storing

      1:34
    • 6. Final Thoughts

      0:31

About This Class

In this class, I'm going guide you through the process of making your own cobbler in a camp style Dutch Oven. Students will learn a basic peach cobbler dessert recipe, how to prepare the cooking coals, how to cook in the Dutch Oven, and finally how to clean and care for their Dutch Ovens.

Transcripts

1. Introduction: Hi, I'm Kari Yates, nature lover and Dutch oven enthusiasts welcomes Dutch oven cobbler, making your own the camp style way. In this class, I'll teach the delicate craft Dutch Oven cookie building cobbler, the tools you'll need, cooking techniques and tips and finally, care and storage of your cast iron Dutch oven. Quickly enroll button and let's get started. 2. Assembling the Cobbler & Tools You'll Need: Hey, Brand six were joining class. Before we get started, I just want to talk a little bit about our class project. I want you to take this cobbler and make it your own. Whether that's changing the fruit, changing the toppings, playing with the dough, I want you to change it to make it your on. And then I want you to take a photo of herself eating it and post it to class projects. I always recommend making your trouble ahead of time, just in case you forget ingredients. They may or may not have done several 1000 times cuts on mess. So your own experience cook and you feel like you don't need the help like a cobbler that's feel free to skip through to the tools you'll need section. Otherwise, keep watching to a large Tupperware. Add two cups flour mixed with two teaspoons baking powder, half a cup white sugar, half a cup of brown sugar, one teaspoon salt and finally, 12 tablespoons of chopped butter, which my father always says the key to life as well as any good coupler. Mix the pastry blender or your hands until the mixture resembles coarse crumbs. Theo once the mixture resembles coarse crumbs at half a cup, boiling water and mix until the dough is just moist to another large Tupperware. At about two cups canned peaches. Add just enough of the syrup to barely cover the peaches to that at half a teaspoon cinnamon and 1/4 teaspoon nutmeg, then add two teaspoons lemon juice and four teaspoons cornstarch. Don't mix the juice and cornstarch together or you'll get this lovely concrete mass that I have here at half a cup brown sugar and give the mixture a good stir. E o glass jar or Tupperware at 1/4 cup sugar and one tablespoon cinnamon lid on and shake. Shake, shake your cobbler. Components are assembled and ready to go before you go to lead a tenant camp style Dutch Oven camps down, meaning there's three small legs that come out of the base of the oven, a wire handle and a cast iron handle coming off the lid, a bag of charcoal, a live lifter or hook a lighter. Make sure it's working and lighter fluid. Building long toms for moving hot coals, foil for lining or Dutch oven and find the paper towels and vegetable oil for cleaning. 3. Lighting Coals & Foiling the Dutch Oven: choose a cook site that has relatively flat ground. Let us free from dry debris like leaves and branches like catch fire. We're first going toe lighter, cooking cold by escorting a generous dose of lighter food on them and then carefully lighting them with our long, lighter picking coals. Are the coals well, initially put on the Dutch oven. Second pile to your right will be the coals we used to replace those that burn out well, like that pie. A little bit later, in our cooking pile, we're gonna want about 30 Marquette's and in our reserve pile, I usually like to have 10 to 15 when cooking something in a Dutch oven that has a lot of sugar. It's always best at a layer foils the bottom before having your ingredients to prevent burning. To do this, simply take a long sheet of tin foil, press it into the bottom of the oven and smooth it up and along the sides, pinching tinfoil over the top. With the boil down, you're ready to add your peaches. Cremate dough by dropping it by spoonfuls onto the top of peaches. Don't worry if you don't cover the peaches entirely, as a cover cooks, the dough will rise and spread over the way. Once you've dropped dough sprinkled cinnamon sugar mixture generously over the top, you're ready to place your lid using your lid lifter or hook. Grab the cast iron handle on the Lynn and lift gently placing over the top of the Dutch oven and getting in a smack against the oil as you can Time to cook. 4. The General Cooking Process: By now you're cold. Should have turned from black to white into getting their thoroughly hated and ready to use . We're going to start replacing About eight. Cole's entering at the bottom of the fire pit. When baking in a Dutch oven, you want most of the heat to come from the top of the Dutch oven, not from the bottom. Once you arrange the coals, use your hook to lift the Dutch oven by the wire handle and place it over the recalls. Now we need to place the top goals. You can either count the coals, which make it the collar slightly slower but produces a more predictable result. Or you can simply line the outer edge of the Dutch oven with two means of colts, which will cook the cobbler slightly faster but require much more care and attention. If you choose to count, coals used 26 to 30 coals and spread them out evenly over the top. If you do the ring method, first line the outer edge and Kohl's. Then make another ring on the inside of those coals. Once you finish putting the coals on the top of the Dutch oven, it's time to light your secondary pile coals. Now you have about a 10 minute break before you need to rotate the cobbler to rotate the oven. Simply grass the wire handle with your hooks. Lift above the coals in, turn it 1/4 in one direction before setting it back on heat. To rotate the lid, use the hook to grasp the cast iron handle. Lift and turn the lid 1/4 in the opposite direction. It's a good idea to check the caller about every 10 to 15 minutes to make sure that it's not browning too quickly. If it iss remove some calls from the top. Continue to rotate the Dutch oven lid and the Dutch oven itself about every 10 to 15 minutes. You want to replace the coals that have burned mostly toe ash with new ones from the reserve pile. Do this for both the top and bottom coals. You probably won't need to replace them until about 30 35 minutes into cooking. Start checking for doneness about 35 minutes into cooking. Insert a knife into the center and check to see if it's still doughy. At this point, my top is brown quite nicely, but it's still doughy. So I took about four, cools off the top and added two more calls to the bottom to slow down the browning on the top and encourage more cooking below. I kept up the process of rotating and checking every 10 to 15 minutes. And finally, it about the hour mark. It's done. Top of brown dough is cooked and the peaches are bubbling up through the craft. Now there's only one thing left to do. Oh, yeah, this that baby out. Sorry, buddy. None for you yet. Eat up. Because next we have to clean our cast. Our Digimon. 5. Cleaning & Storing: you need to clean your Dutch happened fairly quickly after cooking as any moisture left on the cast iron arrested and hurry. To do this, you'll need to wet a rag of paper towel and wipe the inside until it appears clean. Don't you? Soak in your oven as it constrict the seasoning and leave an odd taste in the oven. Later, after wiping it down, take a dry paper towel or rag and drive the up and thoroughly repeat the same process for the lid. If you take the foil off to find a tougher mess, use a plastic scraper to scrape off as much as you can. You can also add about half a cup warm water to a heated Dutch oven and then scraped clean . Never add cold water into a hot Dutch oven as it can cause it to crack. Once you finish scraping, repeat the process of wiping with a wet rag and drying the oven. When you're sure the oven is thoroughly dry, at a small amount of vegetable oil to the bottom on the oven and then wipe the oil along the bottom and sides of the oven. Don't add too much oil as any excess will go rancid later. Use the cloth you just used for the oven. Toil the lid. When you've wiped the oil in thoroughly. Add some paper towels to the bottom of the oven and put on the lid store in a dry place that would be free of any type of moisture. You're all finished. 6. Final Thoughts: Well, guys, I hope you had fun making your death seven cobbler. Be sure to post photos that you took of yourself eating your delicious cobbler in the class project section. Also, if you want to stay up to date on my newest videos my doctor videos like making a Thanksgiving turkey in the Dutch oven. You sure homey on skill share. You guys have a great day.