Cooking a damper on a gas burner
Submitted: Friday, Nov 30, 2012 at 21:35
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yagon
I'm hitting the big issues here:
I've plenty of experience cooking dampers over a campfire with coals on top of the lid, but on my next trip I'll be staying at a couple of campsites that don't permit open fires. So I'll be cooking my damper in a
camp oven on a gas burner.
Any tips on how to avoid a burnt bottom and gooey top?
Reply By: Wheretonext - Friday, Nov 30, 2012 at 22:49
Friday, Nov 30, 2012 at 22:49
I couldn't do it on a stove top but on recent trip cooked some beautiful fruit dampers in a cake tin inside wber Q.
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Reply By: Life Member - Phil B (WA) - Friday, Nov 30, 2012 at 23:39
Friday, Nov 30, 2012 at 23:39
Hey yagon
Put your damper mix in a cake tin and sit that on a trivet inside the
camp oven. And if you use a bit of bread improver you'll probably lift the lid off your
camp oven - lol.
cheers
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499552
Follow Up By: macy - Saturday, Dec 01, 2012 at 07:30
Saturday, Dec 01, 2012 at 07:30
As per Phil B, and preheat the lid to very hot by puting it upside down on the gas ring, then
cook on low heat. (Have never use bread improver in either bread or damper.)
cheers Mac
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Follow Up By: racinrob - Saturday, Dec 01, 2012 at 09:42
Saturday, Dec 01, 2012 at 09:42
Like others I always use a trivet in the oven, saves a burnt bum on yer damper and if I'm cooking on a gas ring I use a "
Camp oven Mate" to hold the heat evenly around the oven and limit heat loss due to wind.
Rob.
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