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My wife uses recipes and considers my cooking rather"tribal" but I like charred flesh and steamed vegetables. By the way you can buy a folding steamer that will adjust to fit most medium sized pans and it greatly extends what you can cook or reheat over a campfire or camp stove. One trip my buddy and I each had Chinese food the night before our trip (we lived in San Francisco) and we each ordered on extra dish and brought it camping. I ordered short ribs and steamed it with the folding steamer. You could also do "Bow" pork buns, or a fried rice dish.
In my humble opinion you can cook most anything over a camp stove or camp fire that you could cook at home and generally I carry fancier food afield than I eat at home. Do your prep at home. The secrets 6:
1) take good food, not freeze dried, dried, instant or anything from a camping store or can, and put it in recycled peanut butter jars.
2) take an adequate stove that simmers and either take two of them or a two burner model. My favorite is the Coleman Powermax Xpedition 2 burner folding stove which works well even below zero for winter treats. Without two burners you cannot have hot pasta and hot sauce at the same time. Or you can melt snow on one and cook breakfast sausage in a skillet over the other. Do not expect to do gourmet cooking over alcohol.
3) Take adequate cook ware, not one wally's greese pot. I happen to own and use a lot of titanium stuff including the titanium skillet which I can do pancakes in over a campfire. Take two pots and maybe a skillet for two people. one over a liter.
4) turn often, stir often, at least once a minute.
5) control the heat, maybe hold the pot handle in your hand and wave it over the heat vs setting it on a tiny burner.
6) Steaks are great just thrown into the fire and turned often with a metal fork.