Food Storage and Safety
– Store Food Properly: Use airtight containers to store dry goods, and keep perishable items in coolers with ice or ice packs.
– Rotate Supplies: Regularly rotate your food supplies to ensure that you use older items first and maintain fresh stock.
– Practice Safe Food Handling: Wash your hands, utensils, and cooking surfaces to prevent contamination and foodborne illnesses.
– Monitor Food Temperatures: Use a food thermometer to ensure that cooked foods reach safe temperatures, especially meats and poultry.
Cooking in Adverse Conditions
– Wind Protection: Use windshields or barriers to protect your cooking area from wind, which can affect cooking times and fuel efficiency.
– Rain and Moisture: Keep your cooking area dry and use waterproof covers to protect your fuel and equipment from rain.
– Cold Weather: In cold conditions, use insulated cooking containers and preheat your equipment to maintain consistent heat.
Emergency Cooking Recipes
Having a collection of simple, nutritious recipes can make emergency cooking more manageable and enjoyable. Here are some easy-to-prepare recipes that can be made using various emergency cooking methods:
Campfire Stew
Ingredients:
– 1 lb (450g) ground beef or sausage
– 2 cups diced potatoes
– 1 cup diced carrots
– 1 cup diced onions
– 2 cups diced tomatoes (canned or fresh)
– 2 cups beef broth or water
– Salt and pepper to taste
– Optional: garlic, herbs, and spices
Instructions:
1. In a cast iron Dutch oven, cook the ground beef or sausage over the campfire until browned. Drain excess fat.
2. Add the potatoes, carrots, onions, tomatoes, and broth or water to the Dutch oven.
3. Season with salt, pepper, and any additional herbs and spices.
4. Cover and simmer over the campfire for 30-45 minutes, or until the vegetables are tender.
5. Serve hot with bread or crackers.
Solar Oven Baked Potatoes
Ingredients:
– 4 medium-sized baking potatoes
– Olive oil
– Salt and pepper
– Optional: butter, cheese, sour cream, chives
Instructions:
1. Wash and scrub the potatoes, then pierce each potato several times with a fork.
2. Rub the potatoes with olive oil and season with salt and pepper.
3. Place the potatoes in the solar oven and cook for 2-4 hours, depending on the intensity of the sunlight.
4. Check for doneness by inserting a fork into the potatoes; they should be tender.
5. Serve with butter, cheese, sour cream, and chives, if desired.
Propane Stove Pancakes
Ingredients:
– 1 cup all-purpose flour
– 1 tablespoon sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup buttermilk or milk
– 1 egg
– 2 tablespoons melted butter or oil
– Optional: fresh or dried fruits, nuts, chocolate chips
Instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk or milk, egg, and melted butter or oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a skillet or griddle on the propane stove over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Add any optional ingredients, such as fruits or nuts, at this time.
6. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown.
7. Serve with syrup, honey, or your favorite toppings.
