Survival Cooking, Prepping and Living: cooking methods

Showing posts with label cooking methods. Show all posts

Hot Enough To Fry An Egg

Don't you love that expression? It's so hot I could fry an egg on my sidewalk! Well, it's not exactly sanitary, but that phrase got me thinking. Can we cook without any fuel, other than the sun?

Yes!

According to my research, eggs need a temp of 185 degrees or higher to cook. Sidewalks don't get that hot. But thinking outside the box... here are a few suggestions:

Find a large rock with a slight indention. Clean a little OR place a piece of aluminum foil over the rock. Allow to heat in the hottest sun. Make a ring with biscuit dough, and in the middle crack an egg or two. Loosely "tent" another piece of aluminum foil over the food and cook.

Use a cast-iron or regular skillet in this one. Place a pane of glass on the sidewalk or rock. Place your skillet on it. Add food to be cooked to the skillet. Place another pane of glass (or a glass top) on top of the skillet.

I'm sure you couldn't do a pot-roast like this, but on a hot sunny day, I know for a fact you could do an egg-and-biscuit meal.

Are you going to experiment with this? Let us know how it goes, how you did it, what you prepared, how quickly it cooked, etc.

Recipe: Campfire Foil Pockets

How about planning to have foil-pockets when you're out camping (IF you have a cooler)... or taking what's in your fridge to make foil-pockets for an inspired family leftover-night? Easy to prepare and just as easy to clean-up!

NOTE: these are perfect when you are cooking in your backyard because of no electricity, and when you need to empty out that fridge before things go bad.

First and most important, the aluminum/tin foil. Use heavy-duty if you have it. Use double-thickness if your foil is thin. You'll need sheets about 2 feet long.

Next, spray or oil the sheet not only where you'll be placing the food, but also on the part that you'll fold over it.

Place the food on the middle part of the foil. Fold up the foil to make a nice pocket. Edges need to overlap to make the seal. Roll up the ends, good and snug. Leave a little room for expansion (steam).

Here's some suggestions:

fish (trout, etc.) with wild rice, onion, lemon, lemon juice and lemon pepper
jambalaya with different kinds of sausages, mushrooms, tomatoes, onions, carrots and celery
veggie mix with green beans, carrots, broccoli, mushrooms, chives
salmon, asparagus, wine, lemon and chives
chopped apples with walnuts, raisins, brown sugar, cinnamon, butter and 1 or 2 raw biscuits
hamburger patty smothered with canned baked beans (I like to add a couple tablespoons of chopped onions too)
grilled cheese (butter outsides with cheese in the middle - add spices, parsley or sliced tomato for added taste)
sliced fajita meat with salsa, onions and peppers - place wheat tortillas in a second foil pocket and heat for only a few moments, just before the fajita meat is done
stuffed onions (ground beef, diced tomatoes, diced potatoes)
stuffed bell peppers (pre-cooked rice, ground beef, etc.)
popcorn (use double or triple thickness - leave lots of room for popping - equal amounts of oil and popcorn), seal tightly, tie to a stick and shake over coals.
pita bread pizzas (spaghetti or pizza sauce, cheese, pre-cooked sausage or pepperoni, onions, mushrooms, etc.)
half an orange, scooped out to leave only the rind, then fill the half of orange rind with prepared cake batter (chocolate or white or yellow) or a raw cinnamon roll (from a package) or raw biscuit dusted in cinnamon and brown sugar - wrap in buttered foil. Leave room for expansion. When it's time to cook, place carefully in hot coals. Be sure to place correctly so the cake mix or roll or biscuit stays in the orange half.
Sliced banana, place chocolate chips and miniature marshmallows in banana's slit, place in buttered foil, close banana as much as possible, and tightly wrap. Delicious!

Use your imagination... here's a guideline:

1 serving of meat per pocket (chicken, shrimp, beef, pork, or even hamburgers can be used) - be sure to cut up the meat into bite-size pieces so you won't need to worry about using a knife

various vegetables - cut in chunks (potatoes or sweet potatoes, carrots, zucchini, broccoli, onion, peppers, and/or green beans)

seasonings like salt, pepper, etc. (to taste)

When ready to cook, place it either in your fire's coals or on a grate over medium heat. Directly over the fire would give too much heat. Turn with tongs a couple of times (this is when it's evident whether you sealed the pocket properly or not). You should be able to tell from the smell when they are done. If not, check from time to time, being sure to refold the seal to keep cooking as necessary. Handle with care as the pockets will be hot. Serve in the pockets (but I usually put the pocket in my plate to give sturdiness).

Recipe: Pocket Potatoes

I found these mentioned in one of the "Little House" books, and looked up how it was actually done. They didn't use foil (just roasted in coals), but here's an adapted version for modern days:

Ingredients:
white potatoes or sweet potatoes
aluminum foil
roaring fire

Directions:
Clean potato and wrap in foil. Scrape some of the fire's coals to the side, and bury the potatoes in them. Turn occasionally. Cook about 45 minutes (you may see some steam come out). Check by poking with a clean sharpened twig or knife - the middle will be soft/tender.

Here's the beauty of this. When they are done, don't eat yet. Let them cool just until they can be handled, then slip into your pockets. These used to be hand-warmers. Use while out preparing your garden, or traveling (like they did - horse and buggy), or just out taking a walk. In the 1800's, children who walked those long distances to school would keep one in each pocket to help them stay warm, then eat them for lunch.

Serve with butter, as desired.

Recipe: Mud Fish

Another old-way of cooking. This time, fish! This recipe is adapted from what Native Americans used to do:

Ingredients:
1 fish
thick mud
a roaring fire

Directions:
Catch a fish. Start the fire. Make up some thick mud. Coat the fish with about an inch of thick mud on all sides. When you have a good amount of coals from the fire, scoop some of them to the side. Bury the mud-covered fish in the coals and leave it there for 45 minutes. Then scrape away the coals. Knock the dry mud off the fish - it will take most of the fish scales with it, and the mud will have steamed the fish, keeping it moist and tender.

This mud in the fire process kinda acts like an oven. It can be used for almost anything.

Recipe: Mud Apples

Going back to the pioneer theme, here's a recipe... well, more of instructions ... of how to bake an apple with just a fire and mud. Native Americans used to do this ... more or less.

Ingredients:
1 large apple
thick mud
roaring fire

Directions:
Apply a thick coat of mud (about an inch thick) around the apple. Once you have some coals in the fire, scoop some off to the side. Carefully bury the mud-coated apple in the coals. "Bake" for about 45 minutes - long enough to dry the mud and cook the apples. Carefully scrape away the coals and take out the mud apples. Knock the dry mud off of half, discarding that side of the apple skins. That leaves a kind of bowl. Spoon up the pulp for a delicious treat.

How to Make Fire-Starters

Here are a few ways you can make "fire-starters" - useful tools when you are depending on a fire to get you warm and feed you.

Method #1: You need:
Newspaper
Twine
Wax

Directions:
Cut newspaper into 4 inch strips and roll them up tight. Tie the rolls with twine leaving about 2 inches of twine for dipping into paraffin wax or melted reserved candle wax. Dip the whole thing into the wax. Store. Use the twine as a wick to light. These are light and easy to carry.

Method #2: You need:
Dryer Lint
Egg Carton
Wax

Directions: Gather lint from your dryer. Take your paper (not styrofoam) egg carton. Cover the bottom of each egg carton section with lint. Melt wax (safely!). Pour the wax into each egg carton section that has lint in it. Once the wax has harden, break apart, and store. When ready to use, light the carton section and place in the tinder you've arranged where you want your fire. The carton will burn through to the lint and the wax will keep it going. These are also light and easy to carry.

Note: There's a little controversy about the above method, because clothes these days are made with so many artificial fibers. Some people are concerned using lint from these non-natural fiber clothing could create bad fumes when burning these fire starters. Use your own judgement.

Method #3: You need:
Newspaper
Toilet paper roll cardboard

Directions:
Stuff the cardboard roll with wadded newspaper - not too tightly so that air can get in. Place within the tinder and light. These take up a bit more room so they are better for at-home use.

Method #4: You need:
-empty clean tuna can
-cardboard
-wax

Directions:
Wash and dry the can. Cut long pieces of cardboard about 1 1/2 inches wide (wide enough to fit in the can with a little above). Roll these pieces into tight spirals. Pour the empty cans about half full of melted wax. Carefully add the cardboard spirals and let the wax set. There should be enough cardboard showing above the can to light. This is a method I learned in girl sprouts! These are a little more bulky but have always been reliable for me.

Other Methods:
-dried pine needles
-crumpled up newspaper
-dryer lint by itself
-pine cones lightly dipped in wax
-craft sticks/popsicle sticks
-unraveled twine

Store a couple different fire-starters in your bug-out-bag or camping supplies. Better to not put "all your eggs in one basket". Remember to store your supplies where moisture can't get to them. These should last quite a while, and are usually very reliable.

NOTE: When melting wax, only use a double boiler set up. Melted wax can easily ignite.
Have a fire extinguisher handy in case of emergency.

Make a Tin-Can Cookstove

We've been experimenting with several sizes of tin cans and ways to make cookstoves from them. Then, we searched the net. Duh.

Here's a few links for your info:

We're still experimenting with items we picked up at yard sales and thrift stores. Do you have a favorite cheapo-but-effective homemade stove?

Cooking with a Propane Camping Stove

Several people have questioned whether a propane camping stove (like the one pictured to the right) can be used indoors.

Some people feel that since their regular cook-stove is propane gas, that it should be ok. They are forgetting that propane gas lines attached to a home range have cut-off valves for emergencies. They also have proper ventilation systems, and are specifically made for indoor use.

Camping stoves may have leaks, don't have a built-in ventilation system, and have no emergency shut-off valve. It's too dangerous to risk the carbon monoxide leak. Carbon monixide can kill you. Are you willing to take that chance... the chance to kill you and/or your family? Possibly your neighbors?

If you have no other way to cook, can you use on your patio, balconey or even your car hood?

Please keep in mind, cooking outside (and often, inside) produces certain smells that signals nearby people that food is being prepared. If you're trying to maintain a low profile, heat items indoors using alternative methods, or try recipes that don't involve any cooking.

Your thoughts?

Recipe: Rice Muffins #2

These are the rice muffins that I actually made tonight. They were so delicious that they tasted like almond cookies.

Ingredients:
1 cup brown rice flour
1 cup almond flour meal
1 teaspoon baking powder
2 tablespoons sugar
1 egg
1 tablespoon almond oil
1 1/2 cups rice milk

Directions:
Preheat oven to 350 degrees F. Mix dry ingredients. Add egg, oil and rice milk and mix until just combined. Fill paper-lined muffin tin 3/4 full. Bake 25-28 minutes.

Alternative: instead of baking in muffin tins, we used our GT Express 101 machine.

They stuck to the surface a bit and didn't brown on top, but were almost like a shortbread muffin. Made 7 "muffins". HOWEVER, we do NOT really recommend you buying this machine since there are so many problems... sticking, burning, etc. Since ours seems to work somewhat ok most of the time, we'll probably mention it with other recipes too.

Variation: Next time, we're adding a touch of cinnamon or chocolate chips.

Copyright (c) 2008 New View Group, LLC

NOTE: Both Hubby and Son loved these, as did I. Son wanted a bit of honey on his, and was disappointed when we ran out of batter (although he ate too). Hubby ate three, and I ate two. Next time, we'll need to make a double batch. Jan 2 2009 7:26 p.m.

Cast Iron Skillets

We've been experimenting with using odd home-made contraptions to make a "stove" and a way to cook basic comfort foods, like pancakes. We took a wide baked-bean can that nicely fits a tealight candle, and started with the pots and pans we have. We have a few that are small enough to fit over, but all would need intensive cleaning afterwards. What if we didn't want to waste our stored water?!

Then we got the bright idea: cast iron skillets! We searched high and low today, and finally found 6 1/2 inch cast iron skillets at K-Mart (yuck) - Martha Stewart brand (double/triple yuck). They were about $9.00 each, so we got three (there are three of us). They fit nicely over the baked-bean can, and seem like each would provide one portion of whatever we're making..

We'll experiment this weekend to see if a tealight generates enough heat to cook something (or several somethings), and then we'll take pictures. Hm... might need to use votive candles. We'll see.

Meanwhile, here's the basic information about using cast ironware:

Do not use in a microwave. yes, necessary to say.
Handle and entire skillet will get hot so must use a potholder.
Never use soap or detergent.
Even if your cast iron skillet, etc. is preseasoned, you still need to preseason it some more.
Before first use, rinse the skillet in hot water. Dry completely.
Coat the surface with a thin layer of vegetable oil (olive oil works well) or cooking spray. We use an oiled paper towel. This is called "seasoning".
Do not place cold skillet on anything hot.
After cooking, allow skillet to cool. NEVER place a hot castiron cookware into cool/cold water, as it may cause cracking and/or warping.
Wash with hot water and a brush. Remember, no soap of any kind. Never place in dishwasher.
Dry with a soft towel, then re-season with another thin layer of oil.
Store in a clean dry place. When stacking, place a paper towel or wash cloth in between to prevent damaging.

These can be used on an outside grill, in the oven, or on a stove-top. We will experiment this weekend with pancakes in the oven, and scrambling eggs with our tealight contraption.

Easy and Cheap Cooking Methods

We're working out how to cook indoors, when we have no utilities (electricity or gas), no solar charge, and without using usual camping supplies that can be hazardous without proper ventilation. Plus, you can't go outside to use the grill because other people might smell your food, or there's a tornado, or it's just not safe.

Tomorrow, December 23 2008, is our day of experimentation. Meanwhile, what method of cooking have YOU come up with... in case of emergency?

How to Cook with Canned Foods

You might have looked at this title and thought "huh? what's so hard - you open, empty, heat and serve". Actually, kinda, yeah. But there's more than that. Here's a few thoughts:

Canned food can actually be very good for you. It's usually preserved soon after it's harvested. It lasts a long time. Gives a good variety to your diet if you don't garden and put up your own harvest.
You can get fruit, vegetables, ham, tuna, other various meats, soups, stews, spaghetti sauce, etc. You can get just about everything you want in a can or jar. Theoretically you could live off of canned foods and not get too bored.
It's hard to get your required 2 servings of seafood a week, but it's easy with the plethora of canned varieties. Good for omega-3 fatty acids. Get tuna and other seafood packed in water, not oil since that adds unnecessary calories and fat.
Good protein from not only the seafood but also pork, beef, poultry, beans, soybeans and more. You'll also get dietary fiber from the beans and soybeans.
Examine the labels, and get LOW sodium whenever possible.
Go easy on the fruits with sugar added. There are many available packed with natural juices or "lite".
Many canned products don't have preservatives, except mixtures like soups and stews. Try to avoid MSG, corn syrup, high sodium and other preservatives. Read the labels.
Prefer organic? Many regular grocery stores now have a section dedicated to organic products and even local.
Canned food doesn't need actual cooking ... just heat and serve.
When buying, avoid those cans with dents or bulges.
Check the expiration date. Many cans have a 2 year expiration, but can usually last longer if kept in a cool safe place, with no bulges or dents, and the seal is intact. They will, however, decrease in vitamins and minerals. You be the judge.
Keep in mind that the dollar store can usually sell things cheaper because they are close to the expiration date.
Use a marker to write on the can the date you purchased the item.
Rotate your stock. First in, first out. You buy green beans one week, and another the next week. You use the oldest first (especially with the soonest expiration date).

Cooking with canned foods makes things easy and fun! When you get a few extra dollars, pick up a can of something you've never tried before, read the label, and maybe buy it. Try to use it that week in your own creation.

We are working hard to come up with wonderful recipes using canned and other stored foods. Keep checking this blog for regular entries.