How to cook in a hunting cauldron? Ideas for dishes and ingredients

The cast-iron hunting cauldron is a characteristic piece of equipment that has been present in household plots and household plots for many years. It is used to prepare hot dishes, the main ingredients of which are mainly meat and vegetables. Learn the secrets of cooking in a cauldron.

Grill and cauldron are used for thermal processing of foodstuffs in the field. The process of cooking in a cauldron is more reminiscent of the old ways of cooking stew in a cauldron suspended over a fire. It is worth convincing yourself of this method, because dishes from a cauldron are extremely tasty, fragrant and satisfying.

What is a hunting cauldron? 

The boiler is a volume boiler made of cast iron. The use of this particular material is not accidental. In addition to being very heavy, one of the main characteristics of cast iron is its high heat resistance and strength. These durable pots with a lid hold the temperature perfectly, so food cooked in them stays warm for much longer. They are perfect for summer trips and are also good out of season, even in winter conditions. When you want to cook a hearty and filling meal in nature, a hunting cauldron is a great idea.

How to cook in a cauldron? Helpful Hints

If you want to cook food in a cauldron, you need to start by making a fire. Remember to always follow the safety rules when handling fire. If you prefer to cook at home, the cauldron can be placed in a fireplace or stove.

If you want to cook a delicious dish in a cauldron, remember the following tips. To prevent food from burning during cooking, line the sides of the pan with cabbage leaves. It will give a specific taste to the dish and prevent food from burning. If you want to solve the problem of sticking in a different way, or just don't like cabbage, decide to buy a cauldron with an enamelled interior.

After cooking, the cooled cauldron should be thoroughly cleaned of food debris. Always use wet sand for this. Prepare a few handfuls of sand or pea gravel from the construction warehouse. Then add some water and stir. Spread the resulting slurry along the inner walls of the pan and carefully wipe the center of the pan with a steel wool. Grill detergents are not recommended for the cauldron. This traditional mechanical cleaning method works best.

Such a vessel is extremely durable and resistant to adverse weather conditions, so its storage is not a hassle. Just do not forget to regularly soak the cauldron with a layer of vegetable oil. Before the next use, be sure to wash off this layer with sand and water.

Favorite Ingredients for Old Polish Stews

Traditional dishes made from local products of the highest quality are a great idea for a meal that can be prepared with a cauldron. In addition to cabbage, which can be put in the middle of the pan so that the dish does not stick to baking, favorite ingredients are products known from grandmother's gardens. Onions, potatoes, carrots, parsley, celery, garlic, beans and spices are the main ingredients to use. Both the root crop and the cruciferous, after a long heat treatment, become surprisingly soft and surprisingly sweet.

For this, meat in the form of sausage is perfect, as well as bacon or pork fat. The pork neck, famous for grilling, is just as good. Be sure to cut the ingredients into pieces of the desired size. Too large pieces will not be able to bake. On the other hand, if they are too small, they will overcook and become soft. After a few attempts, you will definitely practice and discover the ideal proportions of ingredients, spice mixture and the size of the pieces that suit you best.

To the ingredients in the correct order (cabbage, then meat, carrots and potatoes, onions), it is good to add a few pieces of lard to the bottom of the pan. Do not forget to place products that do not require long cooking in the upper layers. Fat is a flavor carrier, so it will add value to the dish and make it more flavorful and satisfying. In addition, the oiled bottom of the pan is less prone to overcooking. Also try to enrich your composition with herbs and spices. Don't forget about the right amount of water (enough to cover the vegetables), broth or, for example, beer. Adding liquid is useful during baking and will allow vegetables and meat to stew perfectly and not burn.

Recipes for one-cough dishes from a cauldron

Since you can cook a lot of food in the cauldron, be prepared to cut and clean a lot. The main set of ingredients for the stew: cabbage leaf, potatoes, a few onions, carrots, raw lard, good sausage, lard, spices to taste, a little oil or other fat. Plus, you can add just about anything you want. Choose the proportions according to your culinary taste, and in terms of quantity - consider the capacity of the vessel. Experiment with soaked beans, mushrooms, and root vegetables. You'll find plenty of recipes online, but it's best to follow your own personal preference.

When the dish is filled with ingredients, cover it with a lid and place it over the fire. Frying usually takes about an hour, of course, it depends on the size of the fire and the cauldron itself, as well as the degree of its filling. After about 50 minutes, when a delicious smell begins to emanate from the fire, the food is ready.

Remember that both the cauldron and its contents are very hot, so be extremely careful when serving and wait a while before you start tasting.

Hunting cauldron - a universal way of cooking

Recipes of traditional Polish cuisine are ideally combined with a cauldron. This reliable method of cooking may take a little time, but it guarantees the unique effect of a large amount of tasty and nutritious food. The versatility of use means that you can use this method of cooking both in the forest and in your own garden at any time of the year.

You can find more articles about AvtoTachki Passions in the section I cook.

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