Nothing beats a bone handled butter knife. We also chucked a handful of milk powder in some times as well. Cooking in a camp oven is a special skill and ya nailed it.
@@campovenking Mate ya real, that is the difference, and this is a lost art, cooking like you do , nothing beats a fire , food , a good yack , and great laugh, and on occasions , a good understanding cry. Fire has the mesmerising effect , that leads us to a tranquil place and you become rested in the mind, and it helps when there is a few to join in. I am lucky, my old man went bush every chance he got, (he had 8 kids) which included the Darling River in its hey day , catching fish and he owned 450 rabbit traps, with another guy and we ate a hell of a lot of rabbit. He was a bloody cook cook and he would have loved to have seen some one like your good self , doing what ya do, i still have his old camp ovens. Learning the filming side ,is a steady process , so don't be hard on your self, just keep plugging champ. Look forward to a nice Roo Tail soup
@@kinchegayowie6167 Thats awesome mate. I worked as a professional rabbit shooter so I ate plenty of them in my time thats for sure lol. And yep Fire is food for the soul and cooking on fire is Primal as it gets. Thats why we are drawn to it.
Wow mate! That just made me so bloody hungry! 😂 Great tip with the flour colouring right at the start to work out the "hot spots", never knew that! I'm guessing it's the chef secret... but how long did you leave that to cook for? Great clip mate, Rob 😎
Depends how big it is, I dont cook with a watch, I cook it until its cooked lol. But 4 cup damper for 35 minutes at the right heat and moisture content and your pretty close.
Brother, you may just be the camp oven king with that setup, thanks for the Bourke-based advice fella, I'll be carrying these tips in my flour bag with me. 👍
I love your _accurate_ measuring system 😂 That knife stirring trick is fabulous! It will work regardless of if your 4th 1⅔ cup of flour landed on the ground or not. Did that even go in the mixing bowl, couldn’t make it out from here 😂
Remarkably close to a Canadian indigenous bread we call Bannock, or fry pan bread. Wonderful stuff that can be as sweet as cake, or as savory as you like, depending on what you want. Ate a lot of it as a single young man.
I actually dont let the flour colour up anymore, this video was made a couple of years ago. I now prefer to start cooking when the flour is still white but has visible cracks like drying concrete. It will colour up during cooking anyway ususally and if you start with it already tan it can be close to burning when its finished cooking. Its just an updated method, Im still learning stuff too 🙂
So overview cos nothing in the description : 4 cups self raising flour, table spoon of icing sugar, half teaspoon of salt. Mix with knife and add water till dough follows knife. Cut in air all the while mixing.
I've written this and other recipes in a book already. I don't ever write them again. You can watch and learn or buy the book, it doesnt worry me. But i wont write a recipe. I get literally hundreds of requests for recipes on Facebook and have done for years. I've simply got better things to do in life 😀
@campovenking I'm so disillusioned with society KB and iv basically becoming a hermit just hunting and fishing alone but it's people like you that gives me faith that there's still good people out there doing there own shit, keep it up mate
Easy mate, if you just stack them around the rim of your lid then put an extra two, so one on each side of your lid handle, it will be so close to baking temperature its not funny. Cheers
Hi, Canadian here. This looks like bannock, but i am surprised that there is no additional baking powder or baking soda ofther than what is already in the flour. I will certainly give your recipe a try.
Cheers mate. Yeah I dont like the taste of baking powder, and its not necessary so I dont use it. kSome add extra to try and make it rise higher but it makes it taste awful I reckon.
@campovenking Yeah, baking powder bannock really messes up your guts too when you have been eating it for a week solid. Great channel mate, liked and subbed. 👍😁
Hey Ron, just because of this video, I’m gonna put a damper on tonight. I’ve got 2 stubbies in the fridge, how many cups of flour do I use?(I don’t drink, the in-law left them in the fridge)
Well whatwver you do, dont waste the beer by putting it in the damper! I just dont understand why people think they need to make damper out of beer lol. Its expensive and completely unnessecary. You can make what ever size you want, 4 cups is a loaf of bread at least in size so use that as a scale. Happy cooking 😊
So I tried this... didn't brown, didn't raise and far too salty. Also took about an hour to cook. I guess it works best with a big fire, much bigger than the little firepit I use. Still, it's edible and would do in a pinch. Happily I made it in the garden, so will adjust for me before camping.
I cant stand salty dampers, this damper is not salty, I make literally hundreds of them a year, I made 6 of them yesterday alone. Its a half a teaspoon of salt not half a tablespoon lol. Like I said any sign of saltiness in a damper and im out, I cant stand it. And if it didnt raise, brown or cook its no where near hot enough. Man, I think you better come see me do a show. I will get you making perfect dampers in no time 🙂
@@campovenking I'm from the UK but last 20 years on the island of Borneo :) My motorbike camping days are about done, so last few years being exploring the rainforest 'roads' by Hilux with a roof tent etc. Just getting into this Dutch oven stuff. For sure I need a bigger fire/more coals. I'm experimenting!
@@bigglyguy8429 Sounds awesome, im just back from the phillipines myself. The coals there had no heat in them too. I had to use a lot more than I normally would here in Australia. Good luck with the cooking mate. Cheers
Great advice, learnt a bit about damper. If things go bad with the economy I’m just gonna live down wind from you. I’ll be cooking bigger dampers than you.😊
@@campovenking thank you. It’s been some 10 years since I last cooked a damper and my last was a total disaster. Way too hot. Burned on the outside and liquid on the inside. Thanks heaps mate.
Mine are cast Aluminium that are made in Australia so not as cheap as the camping stores that sell the chinese ones. Check out the video on the differences here in my channel before deciding what suits you better. And you can buy mine here. Cheers. www.campovenkitchen.com.au/shop/
No never mate, Beer is expensive and once you taste this recipe you will wonder why you wasted beer in a damper. Beer doesnt make it better in anyway. Not saying beer doesnt make a nice damper, just that its not better so why bother 🙂
Thought I was being smart using beer, now I realise I was stupid. :-) Looking forward to getting a starter kit and making a damper with cheese and garlic.
Till it's cooked lol. It changes with temperature and moisture but 30 to 35 minutes for 4 cups. I don't wear a watch or cook by one, more techniques coming 🙂
