Camp cooking can be as simple as you like, like eggs and bacon or a gourmet experience. Whichever way you choose some of these tips will suit your camp cooking. Plan an easy and filling menu.
A time saving idea is to measure ingredients for each meal when your packing and place in zip lock bags. Then label each bag.
Take the recipes you require for the meals. This helps you pack all the ingredients you will need without forgetting any.
Prepare soups, stews etc several weeks ahead. Then freeze and keep in the cooler/fridge. Then reheat for a quick and easy meal. Very good idea for the first night of camping.
Bring a iron plate or grate to put on the fire. Not all campsites have a grill or plate.
Don’t forget the aluminium foil there are many uses for foil when camp cooking.
If possible, purchase a separate set of dishes, cutlery, dish bucket & detergent, towels, and soap etc just for your camping trips. Store them in a plastic container or box and have it ready to go for each camping trip
Freeze meat before putting in fridge/cooler. It will keep other food colder and will keep longer. Another option with the raw meat is to get it vacuum sealed or Kryovacced at your butcher, the meat does not need to be frozen, will keep for at least a month in fridge/cooler. This also stops meat oozing everywhere in your fridge/cooler.
Carry can or packet soups or noodles to serve with meals on cold or wet days.
Cover saucepans when cooking outdoor, food will cook quicker and will also help keep dirt and insects out of your food
Make your camp cooking a family activity, bring food that the whole family likes to eat and may help cook.
To cook hamburgers or rissoles more evenly, put a hole in the middle about the size of your finger and flatten a little, the centre will be cooked the same as the edges.
