July 27, 2019 (178 Days Old)
Waffles in the Wilderness
Thinking about camping food evokes a sense of rustic simplicity, ingredients crudely combined and grilled over hot flames, charred or under-cooked, rarely delicate, and never sophisticated.
Of the four families with whom we frequently camp, all cook breakfast
not inside
W.R.T. camping, this means NOT in a trailer, camper, or shelter.
We boil some water for a strong, pressed coffee.
Oatmeal is simple, and can be upgraded with a dash of brown sugar and some berries, or my favourite, maple syrup and almonds.
Invariably someone has a pan full of bacon sizzling away somewhere and a collection of greasy pan-fried eggs and some sort of
Definitely not the drugs. A pan of diced meats, potatoes, and veggies cooked together.
containing potatoes, onions and some spices is sure to make an appearance.
An yet among this early morning cook-off, no one expects a plate of perfectly cooked waffles peppered with fresh cut strawberries and a dollop of whipped cream.
More Season than Iron
I learned the meaning of good seasoning trying to make the perfect camping waffle.
Incidental cookware purchases happen infrequently in my life, but the Rome-brand cast iron waffle iron caught my eye while were were shopping for other more lightweight backpacking gear at the local Campers Village store.
waxed iron
for protection
Unseasoned cast iron is often sold with a layer of wax to prevent rusting. This can be washed (or better) melted off... but it makes a mess if you melt it.
when I took it to the till, I paid about twenty-five bucks for my simple
One rod plus one u-shaped hook form a hook that hinges and allows mechanical opening and closing of the two pieces.
waffle press.
No fancy stands, rests or swivels: just two waffled griddle pans that close together to seal in the cooking greatness to come.
When I bought any of my Lodge-brand pans in the past they come with a base-seasoning, ready to cook, though benefiting from a few weeks and months of seasoning TLC.
Instead, the waffle pan required a little more work: I cleaned-off and melted the wax layer, oiled and baked, repeated twice, and even looked to my gas grill for some flame-on-iron action to get the seasoning layer ready for my first waffle attempt.
Two years later and hundreds of waffles summoned into existence (and then immediately eaten) my waffle iron remains one of the pieces in my collection where I continue to immediately
Oh... really... it was nothing. I just cooked a five star breakfast over a burning log. Anyone could do that! How's your oatmeal?
without shame upon use: really, if you only knew how tough it was to create that perfectly light and fluffy, delicately-browned, crispy-but-not-dry breakfast pastry (in the wilderness no less) you would look in my direction in awe and wonder and you would tip your rain-soaked hats to my cast iron prowess.
Or, jealousy.
Because, most everyone loves a good waffle.
My Fav Waffle Blend
Of course, a pre-mix is the easy way to go while camping, but making great waffles is super simple with a simple recipe.
One and a quarter cups of FLOUR.
Two teaspoons of BAKING POWDER.
A dash of SALT.
One tablespoon of SUGAR.
One and a quarter cups of MILK.
Four (or up to six) tablespoons of vegetable OIL pus some for intermediate seasonings.
The Camp Method
Mix dry ingredients in one bowl, wet ingredients in another bowl.
If you are feeling ambitious and the coffee has fully kicked in, you can separate the eggs first, and reserve the whites to beat into stiff peaks to add in after you combine the wet and the dry.
Combine the wet and the dry, stirring until just blended (over-stirring gets that gluten way too wound up for fluffy waffles).
Obviously you’ve heated your cast iron waffle grill already, but if not, now would be a great time to rest it over a medium-high camp-stove flame or on a grate above some red-hot campfire coals.
Oil your hot grill (and again after every second or third waffle) gently rotating it to get the precious lubricant on all those waffly surfaces.
Batter meet pan (but not too full, maybe a centimetre from the edge of the pan) and cook on both sides, rotating every minute or so to keep the pan hot.
When the steam slows and the waffle releases easily, you are done.
Serve hot with almost anything.
Other Users Say
July 14, 2019 (187 Days Old)
Bread In A Hot Iron Pot
It would be tough to keep a website about cast iron interesting without talking specifically about the food that is created with a hot iron pan.
Similarly, it would be tough to keep a website about my cast iron experience without talking specifically about sourdough bread.
As much as my sourdough process is one that has followed a path from making a
A sourdough "mother dough" which is a bit of dough where the active yeast colony is kept alive. Each time bread is made, part of the starter goes in the dough, part is "fed" with fresh flour and water for next time.
(mother dough), methodically refining a recipe, and understanding the nuances of
The time during which an live organism grows inside of food. In the case of sourdough, yeast grows inside of dough. This produces gas (for fluffy bread) and flavour (for tasty bread).
that lead to changes and improvements in the final flavour, all that bread eventually spends a span of time in the heat in a great big cast iron
dutch oven
DUHch UHH-venn
A heavy, deep, thick walled pot with a tight-fitting lid. They are named this because of some renaissance era casting process not because they are in any way a "Dutch thing."
Sourdough is slow food.
If you were around in the ‘oughts of the twenty-first century, you may recall the bread-machine craze that swept North America, where everyone seemed to be buying a single-function box for their counter that would barf out a loaf of bread every couple hours (so long as you kept feeding it ingredient mixtures).
Flour, Water, Salt
In a future post I’ll detail the effort required to
grow a starter
grow a starter
Take some flour and water mixed: Then find some wild yeast and cultivate it through many different phases of decay, growth, and finally bready-amazingness. This will test your nerves and your nose and your resolve.
from scratch, but for now, and for those who haven’t yet stumbled upon the cast iron approach for cooking a leavened loaf, here’s my simple recipe.
A good bit of starter goes into a bowl.
By weight, add 500g of the flour mix of your choice.
By weight, add 12g of salt.
By weight, add 350g of warm (but not hot) water.
Stir to combine, but only just to combine, then let it sit for a good 20 - 30 minutes for the gluten in the flour to blossom.
With a wet hand, grab, pull, stretch, and fold the dough until it’s reached a good, cohesive, well-blended texture (this doesn’t take much more than a couple minutes).
It's all about that wait.
Sourdough is a days-long effort for no other reason than the longer the dough matures, the better the “sour” flavour.
After my dough has been mixed, it gets covered and goes into the fridge.
I’ve done the math for myself, and I know that if I need a loaf for Saturday evening (say for a party) that means I need to cook it on Saturday afternoon, which means it needs to be out of the fridge for the final
The span of time waiting for bread to rise to be ready for cookening.
on Saturday morning, which means it needs to be in the fridge Friday morning (at the latest) which means I need to make the dough Friday early when I wake up and before I got to work, which means I need to
feed my starter
feed my starter
Cut the starter in half and throw one half in the trash (or bake with it if you don't want to be wasteful.) Add a cup of flour and a half cup of warm water. Mix. Wait. Repeat forever.
on Thursday evening, and if I haven’t baked in a couple weeks then I should have done two feedings, which means Thursday morning for the first feed.
Deep breath.
Three days for a loaf of bread.
The Cookening
The dough emerges from the fridge, little-changed visibly but deeply, fundamentally, amazingly different than when it went inside.
The core of that dough is now alive with the wonderful yeasts that have been building a rich, dough-based society ripe for expansion (and exploitation).
Turning that dough into a smooth, leavening-ready ball which will sit in a covered basket for 6 to 8 hours is really the subject of what should be a video: It’s tough to explain in words and needs to be shown.
Instead, skipping ahead, let’s talk about cast iron again.
In particular, 30 minutes before I’m ready to cook, when the dough is basically doubled in size, I’ve ensured my oiled dutch oven (lid on) is preheating to 475F in the middle of the oven.
No one said this was going to be complex: 7 quarts of hot iron are pulled from the pre-heat, the dough is rolled from its basket into the centre of the vessel, the lid is put back on, and the whole thing goes back into the oven for 30 minutes of magic.
One Important Step
After 30 minutes, the lid is removed, and the cook’s diligence is required to hit the perfect browning (not burning) point somewhere between a further 10 and 15 minutes of baking.
The cast iron may play only a minor role for the last hour of a three day process, but it is an important role.
Simulating a bakery oven in a home kitchen, the cast iron dutch oven is a story of consistent heat, contained moisture, and an oven-within-an-oven.
As I keep writing on this site, exploring the nuances of a hobbyist’s cooking perspective, sourdough, how sourdough and similar slow foods intersect with the world — universe and philosophy — of cast iron cuisine will hopefully become apparent.
Slow food from thoughtful ingredients and purposeful cooking.
Cast iron and sourdough are the opposite of bread machines and
Tradename for those fancy counter-top gadgets that cooks a bunch of different things, like rice, bread, eggs, soup, etc. You'll be able to pick one up at a garage sale cheap in about 2 years.
and microwave speed-heating food into mush.
They may just take one step together, but it’s an important step and one worth pondering.
Other Users Say
Popular Topics
The Cast Iron Guy
A well-seasoned site about adventure, food, science, heat, iron, and the joy that comes from a hot iron pan.
Powered by DROpThinkz CMS v0.5.9 caribbean, © 2019 by Clicks From Nowhere Studios