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Seven methods of cooking you need to know for survive


Seven methods of cooking you need to know for surviveLong before we tend to had pots and pans, men and ladies knelt over fires and used what nature provided to put food on their table, or on the big rock serving as their table that evening. Today, we’ve knives, pots, spoons, and even massive appliances like food processors. However that doesn’t mean you won’t ever need to skills to cook without them. Whether or not you’re camping or in an actual emergency scenario, there are seven common primitive cooking ways that you simply still would better know even these days.

  • Ash Cooking

This is pretty like what we call tin-foil cooking. The distinction is that you’ll use leaves instead of aluminium foil. First you would like to create a fire slowly let it die while flattening the surface with coals of a fire. The coals ought to be hot but not burning (with flames).

While the coals are getting hot, find some very large leaves that you simply can use to cook the food in. keep in mind that the leaves need to be large enough so that they’ll be wrapped around the food, but they also have to be non-poisonous so you don’t ingest toxins. Also, attempt to find leaves or plants that have vines attached to them. These work well for wrapping around the food and turning it into alittle bundle.

A very common and very good example are burdock leaves. These leaves are extremely massive and they’ll turn out a delicious juicy meal.

Once the food is wrapped and the coals are hot, place the food onto the coals. using a stick, move some of the hot coals over top of the food so that it will cook on each side.

  • Broiling

Broiling over a fire isn’t that a lot of totally different than broiling in your oven. The only difference is that, over a fire, you may not have a pan to lay the food in, so you’ll need to set something up that may hold the food over the fire without it falling in.

River birch and willow are nice woods you can use for broiling over an open fire because they’re versatile, and flexibility is vital when attempting to seek out the correct kind of wood for this type of cooking. you may also would like some of pieces of the same type of wood; the a lot of you’ve got, the more practical your cooking device will be.

Start constructing your “broiler” by bending one piece of wood into an oval, and crossing the bottom of the oval with another straight stick (think of an upper-case letter D). Use tiny twigs or tracheophyte to tie the oval-shaped wood onto the straight stick, however you’ll stretch the top piece so that it reaches down the entire straight piece of wood. Then, if you wish to create the wood even more stable, add smaller pieces of wood across the two items of wood. this will provide support to the food and if you’re handy enough, will also enable you to move the wood up and down to fit specific pieces of food.

  • Hot Stone Cooking

Cooking on a hot stone is really no different than cooking in a frypan. using a flat surface like a rock, you just have to heat it up, place your food on, then heat it up a little more. Make sure that the rock is dry, so it’ll heat up quicker, and that it’s at least one flat side so your food doesn’t fall off. Give it a fast clean by dusting it off with a cloth and ensure it’s thicker than one in., so that it doesn’t crack when heated to extreme temperatures.

You can cook with stone one of 2 ways. You’ll either use alittle stone for a single serving, or you can place several stones over a low and wide fire, using them to cook larger quantities or larger pieces of food. For a bigger area you’ll need to let the stones heat up for at least an hour, whereas you’ll probably get away with fifteen minutes or so for just one stone.

Once the stone is hot, place your food on it and simply wait for it to cook through – the time it will take will depend on what you’re cooking and your own taste preferences. Keep in mind to remove the stone entirely once the food has finished cooking and to keep the food on it, using it as a platter or plate. The stone will take a minimum of half an hour to cool down, so it’ll keep your food nice and hot for you.

  • Plank Cooking

Unless you’ll find a smooth, even piece of wood in the forest (which is likely to prove difficult), you’ll want an axe or a saw to make planks suitable for cooking. First, know the type of wood you’re looking for. Don’t use something poisonous, and don’t use wood such as conifers, which may have a strong tasting resin that can seep into your food. some of the simplest woods for creating planks are poplar, cedar, and oak.

Find a bit of wood that you suppose would make a nice plank. If you find alittle log, cut it in half and then, placing it on its flattest side, cut planks from it about 9 inches in diameter. You’ll also use 2 planks at once, letting one hold the food while the other holds the other up, away from the fire and from getting burned. Some people choose to place pegs onto their board, wedging them into holes cut with a knife. However, this further step isn’t necessary, as you’ll just leave the board lying flat and the food should remain in place.

  • Steam Pit Cooking

Steam pit cooking may be a form of survival cooking that has been used for centuries. You need to start by wrapping the food in large leaves, just as you do when ash cooking, and then you need a place where you’ll build a pit large enough to hold coals and the food.

When digging the pit, make sure you dig it at least a foot to 2 feet deep. This may be large enough to not only hold the food, but also ensure no steam escapes while cooking. Once the pit has been dug, line the bottom of it with charcoal. Light the coal, again just like you did when ash cooking, and wait for it to get very hot and then die down. Then, place your food over top of the coals and so cover it with the earth you dug up. Enable it to sit for at least a few of hours (even little food will take a while to cook this way), and then dig it up, and dig in!

  • Spit Cooking

If you’ve ever checked out a full chicken spinning slowly on a rotisserie, you’ve already seen spit cooking firsthand. There are both horizontal and vertical spits and if you want the metal rods equipped with teeth that help hold the meat, you’ll possible have to already be carrying this as you won’t realize something like it in nature. But, you’ll produce your own spit simply by finding a robust, long, and sturdy piece of wood.

While tying a piece of meat onto a piece of wood and turning it over an fire sounds easy, spit cooking does come with its own distinctive set of problems. to start with, any meat which will be tied to the spit must be tied to the spit. This will keep the meat sturdy on the spit and will keep it from bouncing around. Also, it’s necessary to remember that meat shrinks when it cooks, so even if you think you’ve tied the meat closely to the spit, it still won’t be close enough. Use wire, vines, or twine to really secure the meat onto the spit. If you’re roasting a whole animal, even be sure to tie up the limbs. If you don’t the middle of gravity will be thrown off and the meat will once again bounce round the spit instead of clinging to it.

Remember too that if you don’t turn the spit, you’re broiling, not spit cooking. out in the wilderness, and particularly in survival situations, you likely won’t have a spit that mechanically turns for you, so you’ll need to sit by the fire and manually rotate it yourself.

  • Clay Cooking

Some suppose that our earliest ancestors cooked in clay, however that’s just not the case. By the time clay tools were introduced, humans had already been cooking for generations. however you don’t need to carry around a clay pot that’s vulnerable to breaking while backpacking – dig far enough and you’ll find it. Just ensure that the area you dig for the clay wasn’t once the place of deadly chemicals – such as being the former site of a gas station.

Once you’ve found your clay, you’ll add alittle of water to mold it into shapes such as bowls and pots, though these will take hours to dry. You’ll also simply pat the clay onto and around the wrapped piece of food. Make sure when doing it this way that the clay is in an even layer, to promote even cooking. Then, just simply lay the clay-covered package over hot coals and permit it to cook. The time of cooking can depend on not only the dimensions of the food being cooked, however also the thickness of the clay.

Serving food that’s been cooked in clay is one of the foremost exciting parts of clay cooking. because the heat will harden the clay round the food, use alittle hammer or rock to break open the clay. It’ll crack and fall apart, and make meal time that way more enticing.

John Turner
John Turnerhttp://www.patriotdirect.org/
Dedicated to upgrowth, developement and prepared for the "worst" to come... Simple guy, simple skills, simple attitude. Just an ordinary guy who tries to survive!

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