FOOD; an essential element of life, and the one element of a camping trip that has the ability to make or break the trip in a single bite!

In this article we will look at:

• How to cook while camping
  -Stove vs. Campfire
  -Types of stoves
• Menu Planning and Preparation
• Recipes
• Leave No Trace

 

STOVE vs. CAMPFIRE
     The feelings evoked by the warm glow of a campfire have no chance of being replaced by a camp stove, however we are beginning to see fewer campfire scars as we travel through the backcountry.
     Campfires are no longer a necessary means of survival while camping, but rather a luxury. Due to an increase in campers reducing their ecological footprint, people are turning towards the stove as a greener and easier cooking source. As long as your stove is in working order, and you topped up on fuel before hitting the woods, a stove reduces the energy spent searching for dry wood and time producing some smoke. In order to leave the woods in better condition that we find it for those to follow, it is important to find a stove that suits your camping needs. Before buying, rent them from your local gear store to find one that works for you.

How much fuel do I need for my trip?

White Gas Stove:
1 person = 1/6 qt. per day  (1qt. per stove a day in winter when melting snow for cooking)

Canister Stove:
Canister provides burn times, approx. to air temperature.

PROS

• great performance under all climates
• refillable canisters
• easy to maintain on the trai
• performs on different fuel types
• cheap to run

• canister requires priming before lighting the stove
• heavy by comparison to canister stove
• does not simmer well
• may burn dinner if you are not careful

• no priming required to light the stove
• good flame control and simmers well
• compact stove plate
• anyone can use one

• fuel canister can’t be refilled, creates waste that must be packed out
• less wind resistance due to height from ground
• poor performance in the cold
• hard to tell how much fuel is in the canister
• canisters are pricey

It’s all in the preparation…

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1,2,3
When beginning to plan your trip menu, the key things to remember are how long you will be out for, how many you will be cooking for, and how you will be traveling.

Backcountry
Kitchen
Equipment

Equipment:

1. Stove
2. Stove repair kit
3. Fuel
4. Pot set
5. Pot grip
6. Frying pan
7. Spatula
8. Serving spoon
9. Knife
10. Matches

Optional:

1. Small whisk
2. Small grater
3. Outback oven

Condiments:

• Cooking oil
• Salt & Pepper
• Spices

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Fresh ideas
 Think outside the box for different meals, take a trip around the supermarket with a different eye than your everyday grocery trip, you’ll see that there really are a lot of meals ready and easy to prep on trip. I always make sure to try at least one new meal each trip just to mix things up and keep the menu fresh.
 Pasta is a great source of energy while camping, but don’t be afraid to substitute pasta for couscous. Lentils are a great option for hearty meals with a twist, sometimes requiring a little longer cooking but well worth the wait.

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Dehydration
 Dehydrated veggies make a great substitute for fresh ones on a longer or lightweight trip. Be sure to check out your local bulk foods store to get a taste. You can use your own oven at home to dehydrate basic fruits and veggies, Dehydrators are available where most kitchen appliances are sold for about $50.