By Molly Absolon
Read or Download Backpacker magazine's Campsite Cooking: Cookware, Cuisine, And Cleaning Up PDF
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Additional info for Backpacker magazine's Campsite Cooking: Cookware, Cuisine, And Cleaning Up
People have a wide range of taste prefer- ences from bland to scorching hot; your best bet is to be gentle with your spices, then let people add if necessary. >> If conditions are cold and wet and people need extra calo- ries, add a lump of margarine, butter, cheese, or peanut butter to your meal. The extra dose of fat will help restore depleted calories. >> You do not have to use disinfected water when cooking. If the water simmers or the bread bakes, you’ve killed off any dangerous germs. >> One of the main reasons people get sick in the back- country is not untreated water—those bugs usually get you after you return home—it’s fecal contamination and shared germs.
1 Tbsp yeast 1 part warm water 3 parts flour (mixture of white and whole wheat works well. For lighter breads, use more white. ) ½ tsp salt For one pizza use one cup water to three cups flour. To make more dough, increase the amount while maintaining the three-to-oneto-one ratio (flour-water-yeast). Mix warm water with yeast, and let sit for five minutes. Mixture should get frothy. Add one-third of your flour and salt to the yeast mixture, and stir thoroughly. Mix remaining flour into yeast mixture slowly, stirring well after each addition.
This helps tide people over until dinner is ready. Once camp is set and you’ve changed out of your hiking boots, look for a comfortable, low-impact spot to site your kitchen. indd 35 35 2/18/10 11:09:37 AM Macaroni and Cheese (serves 3) For me no backpacking trip is complete without at least one meal of mac and cheese. Fast, filling, and yummy, mac and cheese is comfort food wherever you are! 1 lb. pasta 1 cup or more diced cheese (cheddar is the classic cheese for mac and cheese, but you can experiment with other cheese flavors for variety.