20 outdoor cooking tips and precautions

A picnic is cooking in the wild and with friends. It generally refers to an activity of leisure and entertainment. So what are the skills and precautions for outdoor cooking ?

1. The pot is very important. It must have a pot cover. It is recommended to use a pressure cooker. It saves time and is not easy to paste the bottom.

2. Try to choose the long grain rice. Although it is more expensive, it tastes much better. The rice is fragrant, soft, waxy and delicious. Rice must be soaked before it is put into the pot. The rice soaked in water is boiled for a short time and is not easy to be mixed.

3. The ratio between the amount of water and rice is 2:1, porridge is 5:1, those who like to chew the pot are 1:1, and those who want to eat rice flowers can do without water.

4. In the process of cooking, the most taboo is to boil the pot halfway and deflate. It should be cooked as soon as it is cooked, otherwise the top layer will be mixed, and the bottom of the pot has been pasted. It is also important to leave the fire pier before boiling, so as to ensure that a pot of rice is cooked evenly.

5. Barbecue, the most primitive cooking method, is the first choice for making a fire in the wild. The condition is to select bagged charcoal, barbecue rack and food type. These things can be bought all at once in Carrefour and other supermarkets. There are many contents that can be roasted, such as cut meat, chicken wings, ham sausage and seafood. You can still prepare one for anything you can order when eating Korean barbecue. The important thing is to marinate the raw materials with oil and seasoning the day before, which is convenient to taste.

6. Since you want to make a fire, you’d better not go to the mountains or in the woods. It’s more appropriate to go to the river or the beach full of sand. In case something burns accidentally, you can put it out by taking water from a bucket nearby.

7. If the sun is too good, remember to bring something to hide the sun, such as a tent in the field.

8. It’s best to roast the evenly and neatly cut meat slices, pave them on the barbecue grill’s barbed wire, turn one side after the color changes, and pay attention not to stick the barbed wire.

9. Irregular shaped seafood fish need to be turned frequently when roasted.

10. Large chicken wings and drumsticks should be grooved with a knife in advance, or simply cut into one piece, otherwise they will be scorched outside and not necessarily cooked inside.

11. Cook the potatoes until they are ripe and wrap them in tin foil. At the beginning of the barbecue, put it on the edge of the oven. After it is completely cooked, take it down with a clip and put it on the dinner plate. Then cut it cross with a knife (don’t cut it to the end to keep the potatoes from scattering). Stuff it with sour cream, chopped bacon and sprinkle a little salt.

12. If conditions permit, cooking a pot of fresh soup in a small military pot can greatly increase the fun of picnic, or throw some noodles in, which is completely different from cooking instant noodles at home.

13. When eating with small wine, garlic and onions, it will greatly reduce the probability of stomach trouble.

14. Sausages should not be barbecued on a strong fire, otherwise the surface of sausages will easily turn black and paste. Pay attention to turning them often. It tastes more authentic with Western mustard.

15. The corn should be brushed with some butter and honey before being roasted on fire, so it will be very fragrant.

16. The meat kebab is easy to cook and can not be roasted for too long. Pay attention to turning to heat the meat evenly. The chicken kebab is the easiest to cook, followed by beef.

17. Pay attention to the heat when grilling pork chops or steak, and the most taboo is external cooking and endogenous cooking. The steak has been pickled in advance. There is no need to add seasoning during barbecue. Just brush a little oil on the surface and put it on the weak side of the stove frame. Never barbecue at a strong fire. Generally, don’t turn over often. Turn over and bake the other side after one side changes color.

18. With beautiful scenery and mountains and water, it is certainly the best place for rest and dining. Choose a flat place away from the wind to stably support the barbecue oven. It’s best to be close to the water and pay attention to fire prevention.

19. After the barbecue, take some water and pour it on the charcoal. After the fire is extinguished, pour the charcoal on the ground to ensure that the fire is completely extinguished, and then cover it with earth before leaving.

20. When charcoal is ignited, solid alcohol can be poured into the charcoal pile in the furnace to support combustion. Pick up some dried branches or pine balls and put them into the fire. The roasted meat will have the taste of natural plants. Don’t rush to start barbecue after the fire is lit. Put the barbecue on the oven after the initial smoke has dissipated (wait about ten minutes after the fire is lit).KASSICO, a leading aluminum box factory in Ningbo, China, has 19 years of production OEM experience. provides global customers with a wide range of standard and customized sizes boxes, Since 2015, combining the advantages of camp storage boxes, KASSICO has expanded its business scope to aluminum alloy camping and outdoor equipment, including the design and manufacture of aluminum alloy camp furniture, camp kitchens, camp stoves, camp cooking utensils, etc. With multiple sets of outdoor products solutions, kassico provides customers around the world with hundreds of innovative and affordable outdoor products,we will be your reliable suppliers, and we will try our best to serve you better and to be your honest partner. welcome customers at home and abroad to visit and guidance!