Camp Cooking Tips You’ll Be Glad to Know
Be Chef Camping Cooking. Your Next Trip to the Great Outdoors Category a starting point
There are only a few items you really need for camp cooking: a mess kit with a cup, fork, knife and spoon set, a decent pocket knife, at least one collapsible water bottle, a lightweight stove, and for coffee drinkers, perhaps a small tea kettle. If hot dogs or bratwurst are on the menu, you might also consider a folding roasting stick
When selecting a mess kit, pass up the ultra-lightweight models. Look for something a little more substantial, especially for the frying pan. Teflon coating is a rational idea as long as you don’t use metal utensils during cooking or cleaning. Plastic bowls and cups work well; however, an insulated cup is your best choice for keeping hot liquids hot and cold liquids cold.
Titanium knife, fork, and spoon sets are overkill. Save a few dollars and purchase stainless steel. A small pocket knife, with a two- or three-inch blade is essential and will fill numerous camp duties. For conserving space, a collapsible water bottle such as Platypus’ plusBottle® comes in handy, is available in up to a 1-liter size, and is reasonably priced. Brewing coffee or boiling water for cleaning is best done with a small tea kettle, which is more stable than a larger coffee pot.
There is something very special about camp cooking. Everything just seems to taste so very good at camp! But camp cooking requires a different set of rules and equipment then those that we use at home. Camp cooking can be an activity in itself. Take some time to plan your meals and decide how you wish to prepare them. Outdoor cooking involves quite a bit of skill and innovation but with a little practice and creativity you too can become an “outdoor chef”. Enjoy not only the food but the process of preparing it
I feel as a Chef that food just tastes better when it’s cooked outdoors. Has anyone tried cooking on a outdoor gas grill. It’s so convenient and easy to use, and clean-up is a breeze with a gas grill. Not to mention that food cooked on this grill tastes really great
For convenience and speed, most campers insist on a small stove. Size matters here. Forget your dad’s old Coleman two burner. Today’s lightweight stoves have seen tremendous innovation in the past few years. Multi-fuel stoves are very popular. Some, like the Optimus Nova, can burn white gas, kerosene, jet fuel, auto, and even diesel fuel! Be sure to pick up the required tank when purchasing a stove. While tanks may not be included in the price, your stove won’t work without one. Another consideration with multi-fuel stoves is cost. Keep in mind that generally, the more options for fuel that your stove can burn, the more expensive the model
Waterproof matches or a lighter are of course a must whether lighting a stove or campfire. Pot holders are useful items, although a heavy riding glove can be used in a pinch. If your meals will include pancakes or hamburgers, be sure to add a wooden spatula, large spoon, or wire whip to your equipment list.
No one likes doing the dishes, but it’s a fact of life at home and on the road. A small dish towel, rag or scrubbing pad, and dish soap will make short work of this task
Coconut Rum Grilled Shrimp with Spicy Pineapple Puree
Make these grilled shrimp with the fabulous combo of coconut and rum. The ingredients in this marinade make a dynamite taste for shrimp destined for the grill. We served ours with this spicy pineapple puree.
What do you cook while camping
the hot dogs while camping. Cook breakfast, lunch, and dinner over the open fire and make meals that taste better than anything you could cook at home
It’s true, camping does take a lot of planning ahead. However, you can make it easy and simple by bringing only the necessities and planning meals that highlight leftovers, use similar ingredients, and can be made over the fire.
How to Layer Food in the Cooler:
Drinks, water, and milk
Chocolate bars for s’ mores
Deli meat and lunch supplies
Salsa, pesto, and dips
Chicken and salmon
Anyone who has travelled to the Middle East knows that hummus is a staple food there. In Arabic, hummus means chickpea. Chickpeas are cheap, pretty healthy and easy to find in many parts of the world. Once cooked and mashed, they can be turned into this famous dip we call hummus. In Palestine, you’ll get hummus for breakfast, lunch, dinner, as a main or side dish. It’s tasty and filling. It’s also quick to prepare unlike many other Palestinian recipes which often need more time and patience):Welcome palestain Food
Make sure to review all the ingredients in the recipes below as well to complete your shopping list!
Amazing Ways To on Top As a Great Chef/Camp
What to Pack:
Cooler on wheels, we recommend one that is at least 82 qt.
Matches and lighter
Foil, make sure you have enough to use all weekend
Propane gas and stove
Two good knives
Silverware for two: spoons, forks, and knives
Large and small resealable bags
Cleaning wipes, small dish soap, sponge, dish towels, and dishwashing bucket
Ice packs, you will stop multiple times for ice
Skillet with lid, saucepan with lid, and pot with lid
Plates and small bowls for each camper
Cups, mugs, and plastic cups for writing names, for each camper
Learn grilling, BBQ, and The Orinet oven cooking the right way. Atef Travel Chef♣ from Cooking Outdoors teaches the best outdoor cooking techniques to get you started.
Go straight to recipe hummus Home Made
My lovely Camp/Cooking
the Middle East
Cooking time<15 minutes
Serves 1 good bowl of hummus, for 4 to 5 people as a dip
150 gr of dry chickpeas
1 teaspoon of baking soda
1 small to medium garlic clove
3 to 4 tablespoons of tahini
3 to 4 tablespoons of lemon juice (1 lemon)
5 tablespoons of extra virgin olive oil
1 teaspoon of salt
OPTIONAL: paprika or za’atar
The soaking and cooking of the chickpeas require very little effort and attention so the real ‘cooking’ time is just 15 minutes. Making hummus with canned chickpeas will never be as nice and what it’s meant to taste like – making it from dried chickpeas is easy, you just need to think ahead.
Rinse the dry chickpeas, then soak them in plenty of water with 1 heaped teaspoon of baking soda for 10-12 hours.
Rinse out the chickpeas. Put them in a saucepan, cover with 1.25 litre of water, bring to boil and then simmer, partly covered, for about 60 minutes until soft. Do not put salt while the chickpeas cook. Occasionally skim off the foam that forms on the water’s surface. Once the chickpeas are soft, drain BUT you need to keep the water the chickpeas cooked in.
Put the chickpeas in a blender. Pour 130 ml of the cooking water you saved then add the tahini, lemon juice, olive, garlic and salt. Mix it until you obtain a smooth texture, similar to thick yogurt. Add a bit more cooking water if you find the hummus too thick. Taste and then add more salt, tahini and lemon juice depending on your own taste.
Pour the hummus in a bowl and drizzle extra virgin olive oil over it. You can also add a sprinkle of paprika or some za’atar if you wish.
Serve it warm with arabic bread or eat it cold later. It keeps in the fridge for a couple of days
great grill tools for cookouts, investing in a few carefully selected items will make the difference between roughing it and dining in style