Much of the anxiety in camp cookery (besides determining what to eat) regards cleanliness. With news headlines regularly frightening the general public about E. coli outbreaks at national food chains it should come as no surprise. Fortunately there are a few simple steps that will keep you, your food and equipment clean and ready for use and will reduce the chance of contamination and resulting illness.
Cleaning yourself:
Wash your hands thoroughly before beginning cooking, after handling any raw meats and whenever you have the slightest suspicion that your hands may not clean enough.
Cleaning food:
Rinse fruits, vegetables and meats as part of regular meal preparation. Store raw meat away from other ingredients during food preparation.
Cleaning equipment:
Wash your cooking gear thoroughly using the three pot method detailed in your Scout Handbook. If you are using a minimalist cooking kit wash anything that comes into contact with food three times (with hot water containing biodegradable soap, hot water rinse, then cold water with sanitizer) then allow to air dry. Also wash all equipment that touches raw meat before reusing it in the same cooking session. Some equipment such as cast iron and non-stick coated pans require special care - be sure to check out the instructions for cleaning them when they are purchased or ask anyone who uses this equipment regularly about proper cleaning.
Biscuits and Sausage Gravy
(Adapted from Pacific Northwest Trail Cook Book by John and Roberta Wolcott)
Preheat stove top oven or dutch oven.
1/3 cup shortening
1 1/3 cups flour
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 cups milk
Mix dry ingredients. Cut shortening into dry ingredients. Slowly add milk and knead (less is best - the more you knead the harder the biscuits become). Roll out and cut biscuits. Bake until golden brown. Reduce heat to minimum (or turn off and wrap biscuits in tinfoil) to keep biscuits warm until gravy is ready. Serves 6.
3 lbs. sausage
3/4 cups flour
Seasoning salt (or salt and pepper) to taste
6 cups milk
Brown sausage in skillet or dutch oven. Dust flour over the browned sausage and brown it with the already browned sausage. Add milk slowly and thicken to desired consistency. Serve poured over biscuits. Serves 12.