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| Group prepping dinner around the fire at second camp. |
Methods of Making Food in the Wild
You don't always need your gas stove, there is lots of good food that can be made in the wild using these two methods and just a regular fire.
"Sjusteinsovn"
It is a stove constructed by seven rocks making it possible to fry pizza, bread, buns and a lot more, only the imagination can stop you. However, the most important of the rocks, the one to fry on, has to be flat and around 4 centimetres. It can not be to thin, but it is hard to make enough heat when it is to thick. Ideally the other six rocks has to be flat, only thicker and the construction has to be airtight to keep a hot frying room (Mytting & Bischoff, 2008). By experience the rock wall at the back tends to burst up when the heat gets to intense. Sprinkle some flour before frying the buns and other bakeries to reduce chances of sticking and burning onto the rock.
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| Got the fire heating those rocks up |
"Kokegrop"
Is another way of making good food in the wild just by digging a hole, toss in some rocks and warm it up with a fire. The hole has to be large enough to fit the meal and filled with rounded rocks so it does not poke holes through the foil. After covering up the bottom and the walls with rocks, light up a big fire in the hole to heat it all up. When the fire is burnt down and the stones are hot, dig out the embers and lay the foil coated dinner onto the hot rocks, a pillow case could also be used. After doing that, carefully place the rest of the rocks over it, pour on the soil and cover it up with the peat (Mytting & Bischoff, 2008). The cooking time depends on the heat, but last time we used 2 hours and 30 minutes on a 2.5 kilograms lamb thigh.
Enjoy!
References:
Mytting, I. & Bischoff A. (2008). Friluftsliv, 2. utgave. Gyldendal, Oslo. P. 96-97
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| Before, marinating the thigh with garlic feds, butter and thyme |
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| After, everyone are hungry and ready to feast. |
