Читать книгу Campside Chef Outdoor Cooking Guide - Ronald Michael Loeber - Страница 4

Everyone has a different idea of what an outdoor kitchen is. I am not trying to say one way is the best for every situation you will encounter either. I have learned to be flexible in what I bring along and bringing extra does not always equal better.

I was the type that would bring everything AND the kitchen sink. Although it is nice to have everything you might possibly need during your camping trip it is not always practical. Your friends and family that are assisting you in the set-up might not appreciate it either.

I learned to customize my kitchen to suit my specific needs of the menu that I created for that particular trip. It does take some planning but you will be happier not to lug that extra equipment to your camping spot. The extra time that you will save by not setting up extra stuff leaves you more time to sit by the fire enjoying your favorite beverage.

The following is a list of items that I think are important to an outdoor kitchen. It does not mean you need every single item for every trip but at one point or another, you will probably use all of them. I will cover the cooking equipment in the later chapters but for now, I will cover the basics of an outdoor kitchen.

Shelter: This is something I recommend for extended camping trips of three days or more depending on the weather of course. There are several reasons to have a roof over your head and a screen mesh around you.

#1 A roof over your head will keep the rain out of the kitchen. Tip: I recommend using seam sealer on all the inside seams and silicone spraying the outside canvas once every season. In addition, the roof material should have a 200D thickness rating or higher.

#2 A roof and side mesh will help keep the sun out of your kitchen. Unfortunately, over time, the sun tends to break down the canvas material but the silicone sealant will help delay the issue.

#3 The mesh will help keep out those pesky flying critters that you do not want in any kitchen. Make sure when setting up your shelter that the mesh sidewalls reach all the way to the ground. If there is a tear or hole in the mesh make sure to have a mesh repair kit as part of your camping supplies.

The size, shape, and frame of the shelter make a difference also. I recommend a shelter size of 10’x10’ or 12’ x 12’. Any smaller or bigger might cause issues of enough room for all the stuff inside it or space to set it up. When I talk the “shape” of it, I mean if it has straight or slanted sidewalls. I recommend the straight wall design since it makes the best use of the interior space and provides a better angle to keep the rain out of the kitchen. Finally, the frame is a major factor in the stability in strong wind conditions that might arise from a storm during camping. Steel one-piece scissor frames are the best and fold up nicely so they do not take up too much space.

Preparation Tables: Preparation tables serve several functions but the most important one is to prepare food on them. For this reason, they must be sturdy. A comfortable height is also important so you are not leaning over and hurting your back or reaching up which will not let you apply the most power to cut food. There are many types of tables but you must choose what is best for you. Some come with “sinks” built into them or canvas organizers underneath for storage. It all depends on what your needs are in the kitchen.

Shelter Lighting: Having a light in the kitchen is essential if you plan to cook at night. I recommend purchasing a rechargeable lantern with a nightlight feature just in case you get a late night craving for a snack. It should have a light output rating of 145 lumens or higher. A lumen is a measurement of visible light power and is equal to 1/683 watt. I would not recommend a lumen rating lower than 125. If you need extra light, you can invest in a battery-powered light that clips onto the sides of the equipment or tables.

Cutting Board: Just because cutting boards are small does not mean they are not as important as any other kitchen equipment. According to FDA regulations, commercial kitchens must use plastic cutting boards for all food preparation because they do not hold in bacteria like their wooden counterparts. There are arguments for both but I recommend plastic because it is lightweight and easy to clean. I also suggest buying a non-slip mat for under the board to prevent it from slipping when cutting. Make sure to clean & sanitize the board and mat after each use.

Chef’s Box: A great way to keep your knives and other tools organized and safe from the environmental conditions is to invest in a toolbox. These boxes are relatively cheap and are a great way to protect your investment. I would recommend purchasing one with multiple drawers for knives. Lining the drawers with rubber mats will add a layer of protection for your tools.

Chef’s Knife: A Chef’s knife ranges in length from 8 to 12 inches and cost anywhere from $20 to $400. The knife should feel comfortable in your hand, balance well and be made of one of these materials:

• Carbon steel is relatively inexpensive, holds an edge well and is easier to sharpen than most stainless steels. On the downside, they tend to rust and stain. You must also clean, dry and lubricate the blade after each use. A word of caution: when new, the steel may impart a metallic flavor in acidic foods.

• Plastic, not usually known for its sharpness, is good for cutting vegetables to help prevent discoloration. Even though it is generally not sharp enough to cut deep into flesh, you must still be careful when handling it.

• Titanium is not as wear resistant and is difficult to sharpen. It is more flexible than steel and does not impart metallic flavors. It is also more expensive and not the best choice for a chef’s knife.

• High carbon stainless steel blades do not discolor or stain, stay sharp longer, are stronger and cut better.

• Ceramic blades stay sharp longer, do not corrode, stain or impart flavor and are lightweight. The bad news is they are brittle, will break if they fall or sharpened improperly and require a special sharpening tool.

• Stainless steel tends to be softer than carbon steel, needs sharpening more often and is highly resistant to corrosion.

Bungee Cords: While bungee cords might seem out of place in the kitchen, they come in handy when cooking outdoors. They can be used to hang things on the sidewalls of the screen house or a battery powered lantern to the inside peak of the frame. They also can help fasten the lids to your storage bins.

Tongs & Spatulas: No campside kitchen would be complete without a pair of tongs and spatula. I recommend buying a silicone tipped stainless steel pair of both. The silicone tips are heat resistant up to 500°F and will not scratch the non-stick pans. Prices range between $5 and $10 for each.

Can Opener: This is something many people forget until they need it. Hand cranked openers are inexpensive but they still need to be durable and feel comfortable in your hand.

Fire Extinguisher: There are five classifications of fire extinguishers: A, B, C, D and K. A combination extinguisher of types A, B and C is all you will need for your campside kitchen. This multi-purpose, dry chemical extinguisher contains mono-ammonium phosphate.

Temperature Probe: This is essential for every kitchen! It takes the guesswork out of making sure the food cooks to the proper temperature. You will need to check the calibration before every camping trip to ensure its accuracy. You can calibrate a probe by using the ice point method. Fill a large container with crushed ice and add cold water. Put the thermometer stem into the ice water. Make sure the sensing area is submerged. Wait 30 seconds or until the indicator stops moving. Do not let the stem touch the sides or bottom of the container. If the probe does not read 32°F turn the adjustment nut underneath the head until it is the right temperature. If using a digital display probe, follow the calibration directions that came with it. Probes range between $10 and $40.

Wash Sink, Rinse Sink & Drying Rack: Every kitchen needs a place to do dishes. The campside kitchen is no exception. You will need a plastic washtub, a rinse tub and a drying rack. They do not have to be fancy or expensive. To conserve space the tub and rack should make one unit when not being used. Include biodegradable dish soap, a dishtowel and scrubby sponge also. Portable hot water systems are available but a simple pot of water heated on the stove will do the job.

Water Jug: Whether it is for washing your hands, filling up the dish washbasin or a variety of other things, you will need a water jug. You can purchase one for around $5 to $20. I recommend a hard shelled, 5 to 7 gallon capacity container. Collapsible models tend to leak and do not stand up well in the kitchen.

Pot Holders: Potholders are important because they protect your hands from burns. I do not recommend using oven mitts since they are harder to remove in case a hot liquid spills on them. Always have an extra pair in case one gets wet.

First Aid Kit: Every kitchen poses a risk of injury so it is important to have a well-stocked first aid kit on hand. Keep it in the kitchen for quick and easy access in case of an emergency.

Pots & Pans: This is not the place to cut corners. Good pots and pans should be durable and long lasting. There are several types below but I will leave it up to you to consider what the best choice for your outdoor kitchen is.

•Aluminum: These pans are lightweight, heat quickly, and are usually inexpensive to purchase. These attributes sound great but aluminum cookware can also dent, create hot spots that can burn your food, and create chemical reactions with some types of food. If you are dead-set on buying aluminum cookware, then try the stainless steel clad type. This will at least prevent the chemical reaction.

•Stainless Steel: Stainless steel is durable, strong and can last a long time. Pans with less thickness tend to burn foods easily. Try to purchase ones that have thicker bottoms or aluminum bottoms that are not in direct contact with the food.

•Teflon Coated: Most non-stick pans are made of aluminum with a Teflon coating, which makes them lighter. Silicone tipped utensils is necessary when using Teflon coated pans. Throw away the pan once the coating on it flakes or shows signs of excessive wear. The downside is they leak toxins into the air and food when the pan gets overheated. These pans distribute heat unevenly which is in contrast to their cast iron counterparts. When it comes to Teflon coated pans, I recommend a thicker or heavier gauge kind. They may be more expensive but they will distribute the heat more evenly.

•Cast Iron: Cast iron pans if seasoned regularly will last a lifetime. Although they are very durable and can take a beating, they will always need to be maintained by “seasoning” them after each use. Another negative aspect is that they are much heavier than their other three counterparts above are. Some feel that the flavor derived from cooking in cast iron cookware is like none other and is worth the extra effort to maintain them.

Long Stem Lighter: Even if all of your equipment has electronic starters, it is a good idea to have a long stem lighter. I recommend buying two in case one does not work or is empty.

Measuring Cups & Spoons: These will be essential if you plan to measure ingredients in your outdoor kitchen. They do not take up much room and will be needed if you are following a measured recipe.

Citronella Candle: While technically not considered equipment, these candles are essential for every campside kitchen. Place it near the preparation area to keep bugs away from the food.

Non-Essentials: Some items that might be good additions to your campside kitchen include a vegetable peeler, bottle opener, garlic press, boning knife (for filleting fish), paring knife (for more precise cutting), serrated knife (for cutting bread), matches, calculator, pen or pencil, notepad, radio, bug spray and battery pack (for any recharging needs).