Carryover taste - General - Arkansas Dutch Oven Society

Dutch Oven Forum Discussions General Carryover taste

6/1/2010 7:54 AM

	Chuck145
2 posts

Carryover taste

I recently cooked cinnamon apple dumplings in my dutch oven. I now get a cinnamon flavor when I cook something else. How do I get rid of the cinnamon taste? Meat dishes with cinnamon flavor just dont cut it. :-)

6/1/2010 12:57 PM

	dougthornton
144 posts

Re: Carryover taste

Chuck, I would boil water in it first, then cook something with as much "grease" in it as possible such as frying bacon or even using it to fry fish or chicken in it. Another dish would be doing what I call a "Smokey Bourbon Butt". Cut an onion or 2 into 3/8 inch rings and layer on the bottom of the oven. Place a seasoned boston butt on top of the onions. pour a 1/2 cup of bourbon and 2 tbs of liquid smoke into the dutch oven and cook for about 2 1/2 hours. The butt will fall to pieces and it will really cook the juices out and fill up the oven. After that I promise no more cinnamon taste. Doug

6/2/2010 6:29 AM

	Chuck145
2 posts

Re: Carryover taste

thanks for your help. I like the boston butt recipe. What temp do you cook and does the size of the roast make a difference in cooking time and other measurements?

6/2/2010 7:18 AM

	dougthornton
144 posts

Re: Carryover taste

Most recipes are cooked at 350º but I just put a ring of coal around the bottom and a full ring on top and let it cook till its done. "Dinwiddie coal " style. As to the size I just use which ever oven it fits in...I have several. Main thing is that it does not touch the sides...it needs the air shape for the heat to surround the meat.

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