There's nothing better than a solid, reliable meal after a long, tiring day on the trails. And conversely, a poorly prepared meal can quickly turn into another camp problem. A meal that won't hold heat for very long, that has been left out for too long, a leaking cooler, or a stove that is almost out of fuel – these are all things that you should be aware of early on in order to get through the evening without too many problems. The key is to plan your meal in a very practical manner. Find dishes that can be cooked slowly, check for warning signs of problems early on, and consider issues of clean up, weather, dietary needs and fuel when planning your meal. Build the menu around forgiving heat
A heavy pot or large Dutch oven made of cast iron is the best option for a wall tent as it holds heat well and can be moved from browning to simmering without too much trouble. Stews, chilies, beans, braised meats and soups are all great meals to be slow-cooked while you are getting back to camp, finishing up other tasks, or even returning to camp late in the day. Just remember to check the heat and liquid level from time to time.
Before you leave for your trip prepare as much of your meals as possible at home. Chopped vegetables, spices, washed and portioned out rice and other food items can be a great starting point for a meal to be prepared in your camp. Keep raw meat and other such items separate from ready-to-eat food and clearly label containers. Items such as a stew or chili that can be added to in your camp and cooked in one pot are great to bring.
Look for signs of failure: scorching on the bottom of the food, pot no longer simmering, heavy iron lid being difficult to lift for safe storage, increasing amount of smoke in the tent. Lower the pot, add more liquid as needed, open up additional ventilation, take the whole cooking operation outside if necessary. A persistent fuel smell, a damaged hose, a wobbly stove, or unusual flames all warrant immediate shutdown of the cooking appliance and reference to the manufacturer's safety directions for the specific appliance. Slow meals, bannock, and useful camp staples
Slow-cooked dishes are the best for camp as they can have a number of variable parameters i.e. late return to camp, cold evenings, need to serve extra people. As long as you keep the heat low and stir from time to time to stop food from sticking to the bottom of the pot, these meals are very forgiving.castsore(s) like beans, thick sauces and very small amounts of liquid need constant stirring.
Bannock is an alternative that will make a reliable meal time in camp. A simple dough is made from flour, a leavening, salt and sufficient liquid to make a soft dough. The bannock can then be cooked in a covered cast iron pot, Dutch oven or as individual bannocks cooked near a steady heat source. The key to checking for doneness is to cut into the center of the bannock. A browned exterior does not necessarily mean that the bannock is fully cooked in the center. If the bannock is wet and drippy or even gummy in the center it is best to reduce the heat and allow more time to cook the bannock rather than trying to serve it under cooked.
Like your other meals, breakfastes can be planned with just a few simple ingredients to provide a number of alternatives using one pot. Dishes like oats with eggs and cooked meats, scrambled eggs with potatoes, and more can all be easily prepared for large numbers and left to slowly cook while you attend to other matters. Seasoning should be kept simple in case some in your party have particularly sensitive taste buds after a long day on the hill. Food safety starts with simple checks
Check cooler or camp refrigerator when arriving at camp and check to see that all containers are keeping food cold. Look for leaking packages, swollen containers, or food that has an off smell or appears to be spoiled. Remember that a tight lid and cool night does not make questionable food safe.
Keep raw meat, poultry, and eggs away from ready-to-eat food and utensils and cutlery used for preparing and serving such food. Ensure that hands are washed before and after preparing and handling raw meat, poultry, and eggs; and ensure that all cutting boards and utensils are washed in warm soapy water and sanitized between uses on raw meat, poultry, and eggs. Water of unknown quality must be treated prior to use for drinking, cooking and for washing of all food contact surfaces.
Don't let a big pot of wonderful sit around your campsite for hours. Serve it up as soon as you can and then refrigerate or freeze any left over for later consumption. Food that begins to smell sour or develops a slimy texture, gets warm and then starts to smell, or suffers a broken seal must be immediately discarded – even if tons of extra seasonings are at your disposal. Plan fuel before the weather changes
Plan your fuel for your meals, as you would for your trip. Plan for the slower cooking time that occurs in cold or windy weather, the extra hot drinks that you need to keep people going throughout the day, and the contingency for unexpected delay on your return to camp. The reserve fuel is for unexpected use – do not use it to try to make your initial estimates look better than they really were.
Prevent fuel leaks and other problems with your fuel containers. Inspect the containers, connections, hose, valves and other parts before use. Keep fuel away from all open flames. Store fuel as instructed for your fuel containers. Don't use stoves, heaters and lanterns to disadvantage their ventilation.
Wind, rain and cold all impact camping cooking in different ways. A meal that can be cooked slowly on a low heat using as little fuel as possible is best to store in the tent for cold evenings. Try to protect food from rain, especially dry ingredients such as flour, by storing them in sealed containers. Don't ignore the effects of smoke in the tent as it can cause headaches and even stinging in the eyes and nose. See the section on Ventilation for full information on this subject. Leave the cooking area ready for tomorrow
When you are finished cooking, make sure all food has been scraped from your cast iron cooking utensils and all are washed with hot water. Dry all cooking utensils thoroughly and apply a light layer of lubrication as necessary. Also, make sure all handles, lids, grates, etc. are still attached and there are no cracks in your utensils.
Be sure to pack up all food and dishes in a clean manner, dispose of all waste in a proper manner (refer to local regulations for disposal of food scraps, packaging, etc.), and clean all food prep surfaces and utensils.
Make sure you know of any dietary needs before finalizing a menu. These can include things such as allergies, religious restrictions, and other needs that can be accommodated prior to arriving at camp and then again at the time of preparation. Use clean utensils and ingredients to prevent cross contact of raw meat and ready to eat foods. Let others know what they are eating.
Meals shared by others in the camp enable time to review plans and see who may need some extra rest, because of illness, etc. Look to have a good meal to start your work for the day, and adequate fuel for the camp to operate safely when you leave. Simple.
