A good fire
First step: Condition
a place where we can mount
turn into sand, earth, on a rock. Get rid of topsoil para prevenir que el juego se expanda incontrolado
Segundo paso:
Materiales apropiados
Para encender un fuego se usan tres clases de materiales: yesca, ramitas y combustible.
Yesca: Virutas, ramitas trozos de arbustos o maleza secos, pedazos de corteza delgada, etcétera. Lo importante es que el grosor no exceda de lo que sería por ejemplo, un palillo.
El papel, al igual que el pasto seco, no resulta demasiado útil porque, aunque prende rápido, también se consume rápido y no nos resultaría de gran utilidad.
Ramitas: hay que aprovisionarse de una buena cantidad de ramitas, desde las más pequeñas que podrían ser de la longitud of a finger until 30 cm. The larger pieces can be split to suit the necessary measures.
Fuel: It will be the material that keeps the fire. Branches can range from slightly larger than those used in the previous step, to large logs. Everything depends on our needs.
What wood to use?
obviously have to adapt to what is found in the field but there are some basic tips that may come in handy:
• Twigs snapping
be split • The lower branches of trees are usually the best.
• Falls on the ground are often wet and therefore not very useful
• The tinder must be very dry and fine. That the material is formed thicker than a toothpick. Compacting by a bunch.
• The branches that bend without breaking are green, can be used until the fire has ignited.
• Wood breaking almost to the touch is rotten and therefore has lost its heat potential. Discard it because only humearía without heat. • The wood cracked
burns very well. The inner, drier, is ideal for our purpose.
• In rainy weather to collect the timber dispenses the ground. Pick it directly from the trees as it will be drier due to the protection of the same tree and movement the surrounding air.
• Soft Wood is produced by fast growing trees: pine, fir, cedar, birch, poplar, among others. This wood is suitable for starting a fire, or intense fires. It burns quickly and need to recover steadily. Do not let good coal
Hardwood is produced by slow-growing trees: oak, walnut, yellow birch, larch, ash, locust, American, eucalyptus, among others. Hardwood is compact, firm and heavy, when compared to a soft wood the same size. This wood burns slowly and leaves lasting embers. Need a good live fire burns on and after very long time.
Third step:
way to start the basic fire
1. Before you start, conditions for the fire place.
2. Be prepared a lot of tinder and small twigs. Also all the fuel you think you might need.
3. Start with the basic fire and
4. Once the tinder starts to turn, start adding twigs arranged in a pyramid until you create a hot fire.
These sticks are added one by one, with care and where the call is more grown up. Start with very small twigs to go progressively increasing the size. Always in a pyramid.
5. Remember: Do it gradually. Keep your fire compact, each branch is in contact with the rest in most of its length.
6. Place a small stick at the base of the fire and lift a bit to give more air.
7. When the fire is burning satisfactorily, start adding large logs and stumps gradually starting to build some kind of fire.
Step Four: Different types of fire
:
Tepee Pyramid or produces a live fire used to boil, etc. Heat concentrated in a small spot on the top. To make it, start a basic fire and branches are added in a pyramid keeping as upright as possible. Bonfire
reflector produces a high and uniform heat, used to bake, broil, etc. Near a large rock or reflector made of logs, make a bonfire of advice, leave it up to make coals. To bake faster, fuels the fire. Bonfire
in a can is a small fire but even that is a fire inside a stove made from a large can. Start with a small basic fire tinder. Please list a fair amount of rods no thicker than a thumb. Keep a small fire and feed it regularly with small branches. Need much air. Have on hand a little more spunk to strengthen!. Set the can on a campfire vez que el fuego este ardiendo bien. La cocina con lata necesita de dos personas, una para alimentar el fuego y la otra para cocinar.
Fogata de consejo
Es un fuego sólido especial para brasas o para un fuego que vaya a durar largo tiempo. Comienza con el fuego básico. Coloca los leños, empezando con dos leños grandes y rellenando el espacio entre éstos con una hilera de leños un poco más pequeños y este, a su vez, con otra de leños más chicos, y así sucesivamente.
Fogata de trinchera
Haz una zanja larga y coloca piedras en sus bordes. Comienza con uno o más fuegos básicos: una vez que hayan prendido bien, acuéstalos. A todo lo largo de la trinchera y no muy together through thin trunks, thick trunks placed on them the size of the trench. Then another row of crossed logs, other, over and so on. The slender trunks allow air circulation. If the fire does not burn well, make sure that enough air can enter from the front, if necessary, lift the logs a bit more on the front.
TO LEAVE AND GRILLED HAMBURGER
Rustic Kitchen Mince (1 serving: 125 grs.)
Form meat patties 2 cm. thick. Put a little grease in a pan, fry the meat over medium heat, turning it over occasionally, 5 to 7 minutes. More flavor add a chopped onion and a teaspoon of salt and pepper. Portions can be increased by adding bread crumbs to the meat.
may also be done steak or grilled steaks.
Pork Ribs (1 / 4 to 1 / 2 kg per person)
Place the ribs on a hot pan, season and fry over a moderate heat, turning occasionally. Cook until golden and cooked through, 12 to 15 minutes depending on the thickness of the ribs. If the ribs are high in fat, scoop out the excess accumulated. You should cook the pork well.
fried fish.
Clean the fish, dry it, put it in a paper bag with 2 or 3 tablespoons of flour and a teaspoon of salt. Toss gently until fish is thoroughly mixed with flour. Heat a skillet with 2 or 3 tablespoons of oil or grease and heat. Place the fish, pour over the hot fat, tipping the pan, until the fish begins to brown around the edges. Give it back, repeat the process until the fish is golden (8 to 10 minutes). Take it out and leave it up to drain the oil. Serve.
Fish can also be roasted. Chicken
split into 2 or 3 pieces, roll it in flour seasoned with salt and pepper and fry in hot fat covering the bottom of the pan, set over moderate coals. Turn it around from time to time to brown well everywhere. When well browned, add half cup water in pan and cover with a tight lid letting it cook slowly for 20 minutes or until cooked through. Thicken the sauce is a mixture of flour and water. Serve hot.
The chicken can be grilled. Scrambled
Melt a tablespoon of butter or oil to skillet. Break and pitch in one or two eggs and stir with a spoon or fork. Add two tablespoons of milk for each egg. Cook over a low heat 1 / 2 minutes until curd clear.
can also be fried eggs or boiled.
boiled potatoes in their skins
Clean shell throw into the pot, cover with water and boil for 20 or 25 minutes over a high heat. Tested with a fork, should be tender to the center. Remove from heat and peel them. Then depressed with a fork and season with salt and butter.
can also be fried beans
Beans in Breaking and remove both ends of the beans. Cut into pieces of about 2 cm., And cook in boiling water to barely cover them, until tender. Drain, season it and add butter. Stir and serve. Thread
Pan Mass: Fill a muslin bag with a mixture of one cup flour, 1 / 4 of a teaspoon of salt, 1 1 / 2 teaspoon baking powder thoroughly mixed with 2 tablespoons of butter. This is a basic setup, which can make a variety of breads and cakes. To make the dough to make a shallow pit in the mixture which is in the bag, pour into the hole dug 1 / 4 cup water. Stir the water in the mixture with a stick until it forms a thick mass that is desired.
Cut a stick of 3 cm. thick, peel and dried over a fire for a moment. Grease the club too little. Roll the dough around it to have a cm. thick, placed on the floor leaning over the coals. Cook and control the supply by turning the stick.
ONE POT MEALS
common Stew Ingredients: (1 single person) 300 grs. beef, 2 potatoes, 2 onions, 2 carrots.
Preparation: Cut beef into 1 cm., Throw in the pot with a spoonful of hot grease. Cook until lightly browned. Darla back from time to time. Peel potatoes and cut into cubes about 1 cm. Peel the onions. Slice one and put it in the pot when the meat is browned. Fry until lightly browned. Add potatoes, carrots, onions the other has been cut, and a cup of water. Season with salt and pepper to taste. Cover the pot and cook slowly over moderate heat for 45 minutes. Stir occasionally. Test the meat and vegetables with a fork. Is ready when tender. Add water if too dry. The stew should be thicker than liquid.
Irish Stew Ingredients: (1 single person) 1 / 4 pounds of lamb, 2 potatoes, 2 onions, 2 carrots.
Preparation is the same as the common dish.
meat and vegetable stew
is a very delicious meal that can be left cooking while you are out of camp. Requires a pot with a tight fitting lid. Prepare the ingredients for the stew or the Irish stew, with only 1 / 4 cup water. When boiling, put in the ashes of a fire in a well. See if the pot is tightly covered. Cover the pan with coals and then land. Leave it in the pot simmer for an hour or more.
Make a BBQ Kabob
a wooden stick "sweet" as thick as a pencil. Sharpen the finest out. Cut into 3 cm square. 1 / 8 pound of flesh. Cut an onion in half and peel. Place meat and onion alternately on the grill. You can also use pieces of bacon, tomato slices, or slices of potato. Roast on hot coals, turning often. Beans
the well is a way to cook the white beans. Light a fire in a pit and wait until you have many hot coals. Remove most of the coals of the pit and put the pot inside. Cover with the other coals, cover everything with dirt. Takes 4 to 6 hours for cooking if the beans have been soaking overnight. Imu
Dig a hole and wrap it with stones. Light a fire in the same form and wait until coals and heat the stones. Remove coals and put into the well chicken and vegetables wrapped in wet leaves, cover with hot coals, earth, burlap, and more land. Cook 3 to 4 hours.
Polenta with tomato sauce Ingredients (Serves 2) 80 oz. corn flour, 1 / 2 liter of water, salt.
Preparation: Pour ingredients into a pot and stirring constantly until it forms a hard paste, simmer, employing approximately 25 minutes. Make tuco As for the noodles juice. Noodles
juice Ingredients: 220 grs. fresh noodle or 330 grs. of dry noodles, 1 1 / 2 l. water, 30 grs. cheese. For juice: 40 grams. oil, 1 / 2 onion, 2 bell peppers finely chopped, 1 tomato or 8 oz. of canned tomatoes, chopped 1 carrot, 2 oz. pepper (if it does not care), 12 leaves of oregano, 2 bay leaves, 1 / 5 l. water, 1 / 2 pound of meat.
Preparation: Place the noodles in boiling water and let cook about 20 minutes depending on thickness.
With regard to the juice, fry the onion in the oil with sweet peppers, tomatoes and carrots until golden, being careful not to burn. Add rest First, place the broth or hot water. After boiling a few minutes, cooking with the pot uncovered so that the water is absorbed and is a thick juice. This juice is added to the drained noodles.
stew with potatoes Juice from the noodles are added 1 / 2 pounds of potatoes Pre-cut. Potatoes are added before the end of cooking the meat so it does not fall apart.
Risotto Milanese Ingredients (Serves 2) 100 grs. butter, 1 / 2 chopped onion, 2 bell pepper, salt to taste, 1 / 3 liter of water, 100 grs. sausage, 80 oz. rice, 1 tablespoon chopped parsley, 30 grams. cheese.
Preparation: Fry the onions and peppers in butter until cooking. Add hot water or broth, sausage and rice. Put on low heat. Mix and add the parsley and cheese over rice once poured into the fountain.
chickpea stew / noodles
Ingredients (Serves 2) 40 oz. oil, 1 / 2 onion, chopped 1 bell pepper, 1 / 5 liter of water, salt to taste, 2 oz. pepper, 80 oz. chickpea noodles or spaghetti, 200 grams. billet meat, 250 grs. chopped potato, 100 grams. chopped pumpkin, 1 / 4 chopped cabbage, chopped carrot, 1 chopped corn.
Preparation: Fry the onion and bell pepper in oil until golden. Add water, salt, paprika and chickpeas. Add the chickpeas are others when semi cooked. The chickpeas should be soaked the day before and cook them in water before using in the stew.
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