Outdoor recreation enjoys wide popularity: in weekend and holidays if weather didn't bring, the woods and coast of reservoirs are filled in by crowds of people which drag with themselves bags and backpacks with products and drinks. It is possible to manage, of course, sandwiches and tea from a thermos, but the food cooked on a shive has a peculiar taste. And if you went hiking for several days, at all not to do without fire.
Instruction
1. At first it is required to prepare the place for a fire. A special scapula remove the turf and remove it aside. Reserve firewood - dry branches of live trees and a dead wood. If it is required to make fire on the crude earth or on snow, lay several thick branches, on them down – thin dry branches, dry bark of trees, pine or fir-tree needles. Set fire to this trifle, then gradually enclose thicker firewood. If fire fades all the time, arrange artificial ventilation: often wave over a kosterok a piece of dense material that the breeze inflated fire. When the fire inflames, in it it will be possible to throw up cruder logs – after dry up on fire, they will be engaged too.
2. For preparation of soups and porridges it is better to use special kettles which are on sale in tourist and hunting shops. That useful substances and vitamins didn't collapse, lower ingredients in the boiling water, and when cooking reduce intensity of boiling. It is convenient to do it, changing kettle height over fire.
3. Morning of the tourist begins with porridge. Depending on as far as the people got hungry, 80-100 g of grain (rice, buckwheat, millet) on the person undertake, water is 2.5-3 times more. Wash out grain, hang up a kettle with water low over fire. When water begins to boil, salt it, fill up grain and lift a kettle above that porridge only slightly gurgled. When grain cooks, add to porridge at will stewed meat or condensed milk.
4. One of pleasures of campaigns – fishing. Depending on a catch it is possible to prepare fish in different ways. Clean a large fish, remove an entrails, cut off the heads, tails and fins. Offcuts of a large fish and a small small fish put in a gauze sack, lower in a kettle with water. Put a kettle on fire. When water begins to boil, add grain (1.5-2 tablespoons for the portion), lift a kettle above and you cook 20 min. Get a gauze with a fish trifle, wring out and throw out. In the boiling water lower the large fish cut on pieces, potatoes cut into cubes, a bulb and seasonings (roots, pepper, bay leaf). You cook until ready.
5. If there is a lot of fish, it can be baked in a foil – clean, rub with salt, inwrap in a foil, dig in ashes and fill up with the smoldering coals.
6. One of the dishes loved by all – shish kebabs. Meat for them needs to be pickled in advance. As marinade use a dry wine, lemon juice, mayonnaise, kefir or beer, adding for aroma the onions cut by rings and spices. It is necessary to fry shish kebabs over the smoldering coals, without flame and smoke. Meat periodically to a spryskivayta marinade, wine or just water that it didn't dry up. On coals it is possible to pour out several handfuls of coarse table salt that there was no soot and tongues of flame.
7. If you go to the forest, walk around the parking, look for herbs for tea. Remarkably leaves of wild strawberry, a sage, an oregano, linden flowers will approach. On strong fire boil water, remove a kettle and fill up tea tea leaves with collected herbs. It is possible to manage and without tea leaves – forest tea will be tasty and fragrant, not to mention advantage.