Archive for the ‘Camping’ Category
Hot Meals For The Outdoors
When the sun begins to set, there’s nothing better than having a hot meal for dinner. While camping outdoors, it’s also nice to have a hot meal, especially because it tends to be a bit colder outside. Whether hot dogs roasted over the fire or a stack of pancakes cooked on the camping stove, a hot meal is most welcome during camping trips. You can make a lot of great meals over a fire pit or with a standard camping stove. For the fire pit, hot dogs are the most obvious choice, but also think about using foil to cook baked potatoes, French bread, even scallops. Just wrap up whatever you want to cook in foil, cut a small vent, and place it right next to the fire. Just be aware that it will cook fast and could burn! For camping stoves, pancakes, sausage, and even spaghetti are classic camping meals that are simple to cook.
It’s a good idea to plan out your meals in advance for camping, but also leave a little room for when and what to cook. You might plan out the meals for example but leave the days to cook them open for discussion. Having a little variation and choice will make the meal all the more enjoyable.
On Camping Trips, the Fire Comes First
Man’s ability to control fire has been one of the lasting hallmarks of civilization since ancient times. It’s one of the indicators that set us apart from lower animals, and it represents the key to making cooked food. Needless to say, fire is an integral part of any camping trip. The campfire is more than just a venue to roast hotdogs and marshmallows – it’s a communal meeting place where stories are told and memories are made.
Inclement weather and wind conditions can complicate the process of starting a fire. At times, it doesn’t matter how well the kindling is built or how adept the firestarter might be. Such times call for desperate yet reliable measures – namely the use of a firesteel. These implements have been utilized by armies around the world in the toughest environmental conditions, and they will start a blazing fire against all odds.
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The Ins and Outs of Cooking over Coals
As a vigorous defender of the merits of camp cuisine, I’ve found that the quality of ingredients makes a huge difference. It might come as a surprise to some that the cooking environment is just as important as the food that’s being cooked. This is especially true if you’re planning to prepare a multi-course meal. If you build a fire in an unprotected place, the wind and other elements could wreak havoc on your culinary plans. You should also stay well clear of any dry brush or other combustibles.
The goal is to create a well-contained, graded fire pit. Begin by laying kindling crosswise over the pit, lighting it and letting the kindling burn for a while. You’ll notice that as the flames begin to die down, they leave behind a bed of white-hot coals. These are ideal for our cooking purposes. Rake the coals in such a way that they are graded high in the back and low in front, so that you’re looking at a small incline. Place the camping grills above this grade, so that you can control the temperature of your food as it cooks.
Beef Stew, Camping Style
Camping is an activity that’s best enjoyed as a communal experience. It’s especially satisfying to sit around the campfire with your family, telling stories and preparing an evening repast. Quality camp cuisine is made through the creative use of simple ingredients. You can use the following recipe to cook a mouth-watering beef stew that’s comparable to the one mother used to make in a real oven.
Ingredients:
1 pound beef stew meat
1 white onion
1 large potato
2 carrots
2 stalks celery
1 15-ounce can beef broth
1 bay leaf
garlic (several cloves)
salt and pepper
flour
water
oil
Directions:
1. Heat a large pot of water over a Brunton stove. Slather the meat with flour, salt and pepper before dropping it into the oiled pot. Shift meat around until it’s browned. Add onion (sliced), broth and bay leaf.
2. Cover the pot and turn heat down to low. Simmer for an hour and a half, stirring occasionally. Meat should be slightly covered with water, so replenish as necessary.
3. Peel potato and cut into cubes. Slice carrots and celery, then dump all vegetables into pot and cover for 30 more minutes. Mix flour with cold water to create thin paste. Add this gravy into the stew, stirring occasionally.