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On Dutch Oven (preheating and alternatives)

2868 Views 24 Replies 8 Participants Last post by  ordo
Hi guys,

An absolute beginner here. Tried googling for the answer but I couldn't find any, so here I am.

I want to start learning how to cook and I'm using Tim Ferriss' 4 Hour Chef as a guide. The first recipe calls for the use of Dutch oven to cook Osso "Buko".

He mentioned to preheat the dutch oven to 350 Fahrenheit. How do I do this? Put it on a stove top or into the oven? How do I check the temperature to make sure it's 350F?

If I have a stock pot with a glass lid, can I use it to substitute Dutch oven?

Thank you!

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I'm not a fan of the method or the recipe either:
1 Preheat the oven to 350°F (180°C). Place a PanSaver, if using, in the Dutch oven.

2 Place the carrots in the pot to create a bed for the meat to rest on.

3 Add the 4 lamb shanks.

4 Sprinkle in the 3-finger pinch of garlic powder or 5 cloves of raw garlic.

5 Drizzle in about 2 T EVOO. Don't sweat the precision. A decent "glug" is approximately 2 T.

6 Add enough white wine to cover ½-¾ of the meat. Don't cover it completely.

7 Grind 10 hard turns of pepper onto your shanks (add more than you think you need), and add two 3- finger pinches of kosher salt, sprinkling from a height of 12" (30 cm). This will create an even spread and prevent clumps of salt.

8 Cover the pot, put it in the oven, and come back 2 hours later.

9 Serve on VerTerra pressed-leaf disposable plates, or whatever you have. Gracefully accept lavish praise from guests. If you've used a PanSaver, here's the great part: just bunch up the edges so you have the leftovers in a bag, and put it in the fridge in a pan or dispose of it. No cleaning other than your silverware! One Michelin three-star chef believes braised meats taste best 3 days after cooking

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My recommendations:

1. Don't use a pansaver.

2. Remove the shanks for the fridge 1 hr before cooking.

3. Season the shanks with S & P, and some dry spices if you want.

4. Slowly preheat your stock pot on the stovetop (on low-mid for about 3 or 4 minutes).

5. Add 2T oil in the stock pot.

6. Add the shanks and let them brown, turning them so they brown on all sides (or on as many sides as humanely possible).

7. Remove the shanks and add diced onions, season the onions with salt, turn with a wooden spoon to lift the stuck caramelized juices from the pot.

8. Add carrots and cook for a few minutes.

9. Add shanks and white wine, cover with lid, turn heat to low and try to keep at a simmer for about 2 hours or until the meat is tender.

That's a very basic recipe, I would probably add some spices or veggies to make the braising liquid a bit more exciting.
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Hello, thanks for the various replies again. As I'm a complete novice (have never cooked before), other than basic local courses do you guys have any recommendations for any source of information that I can learn from? I settled with Tim Ferriss' book as it seems the easiest. Thank you.
I highly recommend - pricey but well worth the price.
Soy sauce ? That and butter. Really?????
Yeah, on an olive-oil-brushed steak that was left 8mn per side on a hot grill? That doesn't even sound good. /img/vbsmilies/smilies/eek.gif
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