Dutch Oven


The photo shows a Petromax Dutch oven.

Time to resume blogging here. Covid and other activities have been the cause of slow to non-posting. I want to share a rare phenomenon. Dutch Oven. Quite well know in the USA and in other countries, but not so well known in The Netherlands itself, the country where the Dutch live…

A Dutch oven

(not to be confused with masonry oven) is a thick-walled cooking pot with a tight-fitting lid.
Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ceramic.

Some metal varieties are enameled rather than being seasoned, and these are sometimes called French ovens. Dutch ovens have been used as cooking vessels for hundreds of years. They are called casserole dishes in English-speaking countries other than the United States (casserole means “pan” in French), and cocottes in French. They are similar to both the Japanese tetsunabe and the sač, a traditional Balkan cast-iron oven, and are related to the South African potjiekos, the Australian Bedourie oven and Spanish cazuela.

History
Early European history

During the 17th century, brass was the preferred metal for English cookware and domestic utensils, and the Dutch produced it at the lowest cost, which, however, was still expensive. In 1702, Abraham Darby was a partner in the Brass Works Company of Bristol, which made malt mills for breweries. Apparently in 1704, Darby visited the Netherlands, where he studied the Dutch methods of working brass, including the casting of brass pots. Darby learned that when making castings, the Dutch used molds made of sand, rather than the traditional loam and clay, and this innovation produced a finer finish on their brassware. In 1706 he started a new brass mill in the Baptist Mills section of Bristol.[5] There, Darby realized that he could sell more kitchen wares if he could replace brass with a cheaper metal, namely, cast iron. Initial experiments to cast iron in sand molds were unsuccessful, but with the aid of one of his workers, James Thomas, a Welshman, he succeeded in casting iron cookware.[7] In 1707 he obtained a patent for the process of casting iron in sand, which derived from the Dutch process. Thus, the term “Dutch oven” has endured for over 300 years, since at least 1710. The Merriam-Webster Dictionary and Researching Food History agree that several very different cooking devices were called “Dutch ovens” — a cast-iron pan with legs and a lid; a roughly rectangular box that was open on one side and that was used to roast meats, and a compartment in a brick hearth that was used for baking.

American history

American Dutch ovens changed over time during the colonial era. These changes included a shallower pot, legs to hold the oven above the coals, and a lid flange to keep the coals on the lid and out of the food. Paul Revere is credited with the design of the flat lid with a ridge for holding coals as well as the addition of legs to the pots.[citation needed]

Colonists and settlers valued cast-iron cookware because of its versatility and durability. Cooks used them to boil, bake, stew, fry, and roast. The ovens were so valuable that wills in the 18th and 19th centuries frequently spelled out the desired inheritor. For example, Mary Ball Washington (mother of President George Washington) specified in her will, dated 20 May 1788, that one-half of her “iron kitchen furniture” should go to her grandson, Fielding Lewis, and the other half to Betty Carter, a granddaughter. This bequest included several Dutch ovens.

Westward-bound settlers took Dutch ovens with them. A Dutch oven was among the gear Lewis and Clark carried when they explored the great American Northwest between 1804 and 1806. Mormon pioneers who settled the American West also took along their Dutch ovens. In fact, a statue raised to honor the Mormon handcart companies who entered Utah’s Salt Lake Valley in the 1850s proudly displays a Dutch oven hanging from the front of the handcart. The Dutch oven is also the official state cooking pot of Texas, Utah, and Arkansas.

Mountain men exploring the American frontier used Dutch ovens into the late 19th century. Chuckwagons accompanying western cattle drives also carried Dutch ovens from the mid-19th century into the early 20th century.

Dutch history

A Dutch oven, or braadpan, as it is used in the Netherlands today

In the Netherlands, a Dutch oven is called a braadpan, which literally translates to roasting pan. Another name for it is sudderpan, which literally translates to “simmerpan” or “simmering pot”. The design most used today is a black (with blue inside) enameled steel pan that is suitable for gas and induction heating. The model was introduced in 1891 by BK, a well-known Dutch manufacturer of cookware. Cheaper and lighter in weight than cast iron, it proved to be a revolution in the kitchen.[18] A braadpan is mainly used for frying meat only, but it can also be used for making traditional stews, such as hachée. Cast-iron models exist, but are used less frequently.

Source Wikipedia

With the traditional enamelled Steel pans the use of cas iron pans dwindled, however we have enamel coated cast Iron braadpannen as well. Also Creuset a French cast iron pan producer has acquired quite some marketshare in braadpannen in The Netherlands.

A typical Dutch brand is Dru:

Dru itself still exists but now produces gas stoves and fires for homes.

Perfect Poached Eggs

Yummy Eggs

Poached eggs with Sauce Hollandaise

and

I have to admit: I’m not good at poaching eggs.

Not long ago a friend of mine posted a photo of a perfectly poached egg on a toast on her FB Timeline and she explained some basics to me.

Today I had a bit of time and looked online for some info on the subject. I found this clear video footage by Jamie with some tricks and maybe his best trick is to pack the egg in some foil while cooking.

And see while drafting this post, a post about a Breakfast Blog pops up…..

I’ve tried it on two eggs today and I succeeded and without the foil trick. It is not difficult at all, you just need to practice. The second video also helps to understand the process a bit better and the third is for the microwave addicts.

Fresh eggs, not a lot of water in the pan, stirring is not very necessary and no vinegar to help the egg white coagulate. With a low water level a lid is helpful when the yolk sticks out of the water. Next step: Learning to make a nice Sauce Hollandaise. Yummie.

I add two links as a reminder: Eggs Benedict accoring to Simply Recipies and and easy pease written story about egg poaching.

Markthal Rotterdam: a huge Foodhall

Markthal Rotterdam

Lacking an opportunity to quickly go to the Markthal Rotterdam and make some picks for the blog, I share this nice video of the Dutchified blog.

Herring Eater at Sunset

Harinkje _MG_6024

Herring Eater at Sunset

This herring eater statue is located at the Scheveningen beach. It portraits perfectly how the Dutch like to eat their herring: Raw and after the grates have been taken out the tail is left on and then they grab the herring by the tail and let it glide into their mouths. Just to remember summer seems over.

Wiener Schnitzel

Wiener Schnitzel first flour

For these schnitzel I took a piece of pork. Many people find veal better for the real schnitzel. Me too, but for this one I liked to experiment with pork. First you dip both sides in flour.

Wiener Schnitzel then egg

Then you dip both sides in egg. Some German gourmet friend of mine suggested to mix some cream through the egg. Will do that next time.

Wiener Schnitzel then breadcrumbs

Then dip the meat in the breadcrumbs. With family ties in Austria we tend to take the position the breadcrumbs have to come from Austria….

And then the schnitzel sizzels in the pan.

Finally the schnitzel sizzles in the pan. Use some kitchen paper to take away a bit of the butter before you serve them. Unfortunately the photo is a bit unsharp. I’ll replace it when i repeat the experiment next time.

Wiener Schnitzels

We’ve closed our small hotel Haagsche Suites. We’ve moved and we took some time off. In addition I took some time off from blogging.

What will I share with you from now on? Actually it is quite simple: More of the same you are used to. I’m more into food and more into selfies. But I’ve teamed up with another site. So you will be seeing me review hotels. And here one of my recipes: My way of making a Wiener Schnitzel.

The experiment with using pork instead of veal went well. It was a very tasty schnitzel.