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70

It's caused by the high amount of potassium in the banana. Microwaves react with metals, bouncing off and cause arcing. You can even create a cool light show by putting a raw peeled banana in the microwave. Don't worry, it won't explode, but it will make a mess, it's also harmless. This can also happen in some frozen vegetables depending on the soil ...


15

Since you specified not wanting any equipment other than a campfire and a stick, the best I can do is add one more piece of equipment you should be able to find anywhere (i.e., not have to carry with you): a rock. If you put a flat-topped rock just to the edge of your campfire, you should be able to place a graham cracker and slab of chocolate on top of it. ...


15

This may also be related to the dielectric antenna effects that cause grapes to spark in a microwave : I found that single grapes would eject steam out of the stem hole forming little rocket engines which often propelled the grapes about the oven. If the stem was left in the grape, so that the steam could not escape, the grape skin would quickly rupture ...


14

The key is mostly to cook over coals rather than open flame if you want decent control. This is a principle you find all over slow smoking/BBQ. You start the fire with plenty of wood and let it burn down to a pile of red coals, which you then can cook over with nice control. Personally, when I want to cook over an open fire, I treat the fire pit as 2 zones: ...


13

That's exactly what they are designed for! In general their electrical construction, and possible failure modes fully support being left on unattended They should pose no more fire risk than any other electrical kitchen device being left on at the wall e.g. an automatic toaster or kettle Some slow cookers have automatic fuses that blow if the pot runs ...


13

Fire is typically a poor heat source for direct cooking. It fluctuates with every breeze so the heating is very erratic. It also produces a lot of soot which tastes terrible and is bad for you. When cooking on a campfire much better results are had by cooking next to the coals than above the flame. Cooking with a gas flame is more reliable of course. A ...


12

In Spain, the traditional way is using something like this: Or a pan with holes. The big day to do it is called Magosto and it's celebrated on 11/11, but it varies from town to town. It's one of the closest things to a barbecue, you first roast chorizos, then you roast chestnuts. If you don't have access to those tools, your best option is to put them ...


11

I was recently on a canoe trip. We ran out of chocolate for the s'mores a couple nights before the end, so we substituted Nutella. No need to worry about melting, just spread it on the graham cracker. The resulting s'mores are much messier, though, since it all tends to squeeze out between the crackers. Overall, we judged it enough of a success that ...


10

As long as you have a dutch oven and are planning on using it, look for camping recipes for dutch ovens. Usually when camping the suggestion is to put a certain number of coals under the dutch oven and a certain number on top to basically simulate oven-like conditions. You can make warm breakfasts and warm dinners this way. You can even bake bread and ...


10

When you lift the lid on something that's been fryed in hot oil while the oil's still hot, any water that's cooked out of the oil and condensed on the lid has a chance to fall back into the oil. That can cause violent spattering. Usually being gentle in lifting is enough to prevent the problem.


7

Flambe is a valid cooking method. It allows you to flash off most of the alchohol from your chosen liqour but keep the flavour. I'd suggest that you have a wet towel at hand or a fire blanket in your kitchen if you're going to embark on this cooking technique as a first timer. Also don't run your extractor fan above the cooker if you're using your hob. ...


5

Assuming you have access to a food dehydrator or an oven that can be trusted at a low setting, you would be better off pre-cooking and then drying the cooked beans. When you get to camp, just add boiling water and wait 15 minutes, and they'll be done. This would save you the fuel cost of the long cook-time that most beans require, and allow you to season ...


5

You have two delicious choices. Both require a bed of coals, so I'll start with that. You'll need to build a fire with the logs stacked 'log cabin' style, and let the fire burn down to coals. You want a deep red coal, just starting to darken on top. The coals should look something like this. You can bake, or bbq the chicken and asparagus. Both are ...


5

The best BBQ's are wood fired, you get real wood smoke flavour. Anything else is just a just outside hotplate/grill, and might as well be electric Using charcoal is easy and safe. A simple hack is to use some small pieces of strong smoke flavour generating wood on top of your charcoal when you are actually cooking Smoke is all part of the BBQ experience, ...


5

It might be a grease-fire Take a good look under the heating element - there might be some pooled drippings or other food-gunk. You might need to clean it or just replace the whole unit - as some of the electrical insulation might have burned-off. Either way, I wouldn't use ANY of the burners on that stove again until you're SURE what caused it. You ...


4

Not sure how much equipment you're hauling, but my advice is to employ aluminum-foil generously. Once you get a nice sear on your meat or kebobs, cooking over direct flame will only dry-out the meat. Wrapping food in foil helps evenly distribute heat, and it keeps moisture and juices inside the pouch. I particularly like sausage , onions and peppers done ...


4

Make sure you keep a fire extinguisher handy, and make sure that it works. It never ceases to amaze me, the number of people who don't have one in their kitchen.


4

There are so many variables here, I can't address them all. Whether are not you are hiking or driving to the camping spot, whether you can bring frozen/refrigerated ingredients in a cooler, whether you have permission to modify the camp fire area, etc. If you are hiking a fair distance, you will need to stick to safe-at-room-temperature ingredients, use ...


4

The most important thing is to cook over open coals not over open flame. You'll get more even heat and no sooty smoke. Just build up a fire with some good-size pieces of wood and let it burn down so the flames are gone and you're left with a nice set of red-hot coals. Then start cooking. At this point, theoretically, it's just like cooking over charcoal ...


4

There are two tricks that I know of: Stuff the chocolate in the middle of the marshmallow. More time in the fire will help it get melty. Roast your marshmallow long and slow so it's hot all the way through. It should practically fall off the stick. The hotter the marshmallow is, the more heat it can transfer to your chocolate. Let the whole s'more sit ...


4

Regarding the use of pallets, the link below is to a site that gives good examples of why not to use them for any type of repurposed project due to unknown chemical treatment, e-coli contamination, mold, fungus and other nasty things that could leach from the wood. We use hardwood branches from known (chemical-free) sources for smoking meat. ...


4

The interior of modern cans are a heat resistant plastic (remember they pressure cook the cans at the factory), and will be fine for heating liquid things Just don't try using it to fry stuff!


4

Note I answered this question assuming that the onions are in the oven, not on the stove. See the other answers for a frying pan on top of the stove. It is highly unlikely that you started an oil fire in the oven. The flash point of oil is close to 400 Celsius, domestic ovens don't go that high. And even if you had managed to heat the oven to 300 ...


4

Although oil can spontaneously combust if heated hot enough, the typical reason for grease fires is the following combination of events: the oil level is too high in the vessel wet ingredients cause the oil to violently bubble the bubbles go over the side of the vessel the spilled oil ignites from the burner below ... and when it happens, it's really not ...


4

By far the main way you make a smoking mess in your oven is by baking something in too small a vessel, so that it boils over and burns on the bottom of the oven. The actual food can be pretty much anything you want, as long as it has liquid. (Similarly, baking a cake in a springform pan that leaks around the bottom will tend to cause messes.) If you want ...


3

I don't think it really matters exactly what happened. Unless you've left out something important, it's not working right, and you need to get it repaired. The best case is that it keeps burning your food, and the worst case is that you set your place on fire. If you want to confirm that it's doing something wrong, you could put a thermometer in it and turn ...


3

As long as the cooker is in good electrical shape and nothing is touching the outside of the unit, it shouldn't be a problem. We usually try recipes out on a weekend first so we know how long they'll take and that the food won't burn, but we often leave it running while we're at work for things we cook regularly.


3

Boiling things is the easiest thing to cook on a fire. Easier even than marshmallows. The water buffers out the variations in temperature. If the temp drops too low for too long then the beans will take longer to cook but it won't hurt them. If the temperature is too high for too long you may have to add more water. I think your strategy will work. Keep in ...


3

In addition to what everyone else has said: Roast root vegetables are a really good idea. Squash, parsnip and sweet potatoes are usually nice. Wrap them in a layer of tinfoil and put them in some hot coals and leave for an hour or two. If you cut them open first you can put in things like butter, honey, dried fruit and so on, but they will sometime start ...


3

Another great idea I've done before when portaging (i.e., in the situation where you want to travel very light) is aluminum foil envelopes filled with a fish fillet and veggies (sugarsnap peas come to mind). Bring the fish fillets deep frozen, then they should stay frozen during the first day if you insulate them well enough from the sun (e.g. wrap them in ...



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