Cooking in the Backcountry
Cooking in the Backcountry
Many hikers fear cooking in the backcountry thinking that cooking will be difficult and that food options will be dull and tasteless. This however, could not be farther from the truth. Cooking in the backcountry can not only be simple, but also very tasteful. You will just need to take a little time before you head out to plan your menus, prepare your ingredients and make sure you have all the right gear.
Let’s start with the gear you will need. Most hikers prefer a stove to an open campfire. Some places you might not be able to start a camp fire and a stove will provide for easier cooking. There are basically two types of stoves that work well and can easily fit into a camper’s back pack. The first is a canister stove which is small and lightweight. It is user friendly and runs either on propane or butane. It however does not work so well in cold weather, which is something to keep in mind if you plan to do winter hiking.
Another great option is the liquid fuel stove. This one is just a bit heavier and slightly more bulky. It is easy to use, however and can be used in all types of weather. It can run on a variety of fuels, but most often is run on white gas.
After you have your stove you will need to get cookware and utensils. Cookware should be stainless steel or aluminum. Many choose aluminum because it is lightweight and easy to clean. Many find it easiest to purchase a cooking kit, that comes with pots and lids that double as frying pans. The size of the kit you purchase should depend on the number of people you will be cooking for.
As far as utensils go you will need bowls to eat out of. A plastic container with a lid works best. You can even find ones that collapse to save space. Silverware is also important with a spoon and knife being essential. You may also want to take along a spatula and serving spoon. Many hikers also like to carry with them an insulated mug.
Once you have all your gear it is time to plan your menu, shop for your ingredients and package what you will be taking with you. Try to avoid glass containers and cans. Whenever possible repackage items in zipper bags, and include the ingredients and directions inside. Small plastic bottles are a great way to take along liquid items like syrup and cooking oil. It takes a lot of energy to hike so make sure you are bringing along enough food to stay properly nourished.
There are some other tips you will want to keep in mind. Always supplement any meals you have planned with high energy snacks. Never cook inside your tent. Prepare as much of your food as possible before turning on your stove. This will save on fuel.
Finally, you can find some great recipes for your backcountry cooking all over the internet. Here are a couple of simple recipes you will find at http://www.onepanwonders.com
Split Pea and Bacon Soup
Serves 1-2
1/3 cup green split peas (either soup mix or cooked and dried)
2 tablespoons shelf stable bacon
1 tablespoon dried carrots
1 tablespoon dried potato shreds
1 teaspoon onion flakes
1 teaspoon dried celery (or 1/4 teaspoon celery seeds)
1 teaspoon chicken bouillon
1/2 teaspoon dried parsley
Before leaving home combine all ingredients into a zipper bag.
When you are ready to prepare, place all contents of bag in a pot and cover with water. Stir well. After cooking let stand 5 minutes before eating.
Bacon Mushroom and Sun Dried Tomato Pasta
2 servings
8 ounces whole wheat spaghetti
3 tablespoons shelf stable bacon crumbles
1/8 cup dried mushrooms, broken up
1 teaspoon dry basil
1/8 cup sun dried tomatoes, cut into small pieces
1 tablespoon butter powder
½ tablespoon dried parsley
¼ cup powdered milk
¼ cup Parmesan cheese
salt and pepper to taste
Before leaving home combine everything but the parmesan cheese and put in a zipper bag. The parmesan cheese should be put in its own bag.
When you are ready to prepare, place 2 ¼ cups water into a pot and boil. Add the zipper bag of combined ingredients and cook until the pasta is to your liking. Top the dish with the parmesan cheese.
