Cooking corn on the grill
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Please help improve it or discuss these issues on the talk page. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. This article is missing information about the history of outdoor cooking. Please expand the article to include this information. Further details may exist on the talk page. Outdoor cooking is the preparation of food in the outdoors.
The type of food common in outdoors settings is somewhat different compared to household foods, and also differs depending on the type of cooking activity. Most outdoor cooking is dictated by the foods themselves which are to be cooked. The first five discussions below, of direct heat, boiling, frying, grilling, and roasting, will, perhaps, describe the cooking methods employed most often in outdoor cooking. These techniques will require only rudimentary, commonsensical tools. Campfires can be used for cooking food by a number of techniques.
The techniques for cooking on a campfire are no different from those used for everyday cooking before the invention of stoves or where stoves are still not available. In backpacking particularly, boiling water is the most common kitchen operation undertaken on the trail, used for cooking or reconstituting food, making hot beverages, cleaning up, and even sanitizing drinking water. Though less of a worry given the thermal mass of water, the camp cook must still take care not to allow food to burn, since the pot itself has very little mass to spread the heat out. Possibly the simplest method of cooking over a campfire and one of the most common is to roast food on long skewers that can be held above the flames. This is popular for cooking hot dogs or toasting marshmallows for making s’mores.
Grills are simple to use and food being grilled tends to pick up some flavor from the smoke, although that is not by design as in a Barbecue where the meat is cooked slowly over a period of hours at a significantly lower temperature. Grills over a campfire are used in the same way as an ordinary backyard charcoal grill. Frying is not always necessary, but is often used for fish or wild game caught while on the trip, as well as pancakes and certain kinds of bread and desserts made on the trail. Camp frying pans often lack handles for easy packing, with the camp cook using a clamp-like device to pick up and move the pan. Camp cooks making pancakes in a moderate-size pan often simplify their work and speed up their service by pouring enough batter to make one large, moderate-thickness pancake that takes up the entire pan and then cutting the final product with the spatula to serve individual portions. Food is then placed on the stone.
Putting a baking sheet pan over a furnace can allow for baking, which is in turn derived from the concept of the masonry oven. This was common for centuries, used to make breads, pies, and other items, and is still popular today, particularly among campers who enjoy stuffing their meats. Closely associated with the American Old West, the Dutch oven of tradition is a heavy cast iron pot, traditionally made with three short legs and a concave cover for holding hot coals on top. A good alternative to cooking with a tripod is to cook directly upon the fire itself. To do this properly the fire needs to have a reasonable bed of coals and to have burned down to the point where it is not a roaring fire. While the pot may be set directly upon the coals, this is not preferable since that will tend to extinguish the coals.
Steaming is possible with plants such as bamboo. In this method, a piece of bamboo is set diagonally above a fire. Another commonly used technique is the baking of food in aluminum foil packets. Food is wrapped inside a durable packet of tin or aluminum foil, crimped to seal, and placed on or under hot coals.
Baked potatoes are commonly cooked this way but entire meals can be cooked in one packet. Hot-stone cooking, where food is placed on a heated stone next to or even in the fire or where fire-heated stones are dropped into a pot are other methods. Backwoods cooking is a method of cooking without the use of kitchen implements. It commonly takes place in the backwoods, often in combination with wild or conventional camping.
Backwoods cooking is widely practiced within the Scouting movement. While it is most associated with scouting today, the term “backwoods cooking” pre-dates Scouting by at least 25 years. Scouts around the world take part in different backwoods cooking competitions. Portable stoves are widely used in areas where fuel such as wood is scarce or there is a significant fire or environmental hazard to building a campfire. Dutch oven using a small campfire on the lid of the pan. Reflector ovens are placed on the ground next to the fire, and gather thermal radiation from it. Solar cookers are a type of equipment that are powered by the sun, and no other fuel is required, creating a positive environmental impact.
