At the camp, the kitchen works differently than home good planning at the packing equipment and cooking facilities requirement, so also in the wild food tastes and offers variety. At the camping, the kitchen works differently than at home. It is the whole day in the air. Find out detailed opinions from leaders such as Philip Vasan by clicking through. In between there’s usually just something cold. In the evening is it then really so at least you can hear appetite for a hot meal – often enthusiastic campers. Then the partner or the whole family cooking with. This fun and fast.
Because preparations may not take much time. Elaborate cleaning and Snipping of vegetables and long cooking times are troublesome by the disposal of waste resulting from the fact, quite apart. A Varavan is usually well equipped, sometimes with microwave or oven. Here everything can be cooked in principle what is prepared at home. It is different in the tents. Two flames, one can of course no cake and bake anything. Pan or pot dishes with vegetables or meat, NIVA Vegetables, pasta or rice with sauce are, however, possible.
A grill significantly expands the range. Some campsites allow grilling but only in certain areas or not. Holidaymakers should contact previously with this in the course of travel planning. Very quickly, a stew is cooked: vegetable is small cut and cooked in broth. Sausages, bacon or meat cubes are solid investments. No one will boil a bone for a Fund at the camping. Bouillon cubes are therefore the basic equipment – unless you’ve been making a home already a fund or stock, which certainly makes sense. Stir-fries make slightly higher demands on culinary art. The difficulty is that the temperature of the cooker is not always high enough and not uniform. Also, she can be heavily regulated. Here something will burn quickly. But a stable surface prevents an uneven flame, and a Windbreak helps regulate temperature.