Chef Melissa Perello is best known for her Michelin-starred cuisine at San Francisco’s Restaurant, Frances. But when the lover of outdoor activities enters nature, it offers delicious meals. “In fact, I like to be in position for anything, so my camping pantry kit is ridiculously excessive,” she says.
Its camping cooking kit is extensive and its portable pantry includes abundant dry products such as beans, lentils, rice, farro, dried peppers and polenta, as well as a roll of aluminum foil and sturdy parchment paper, reusable and blank zipper bags. boxes of pint and lids to buy the leftovers. Take everything in strong plastic containers and advise to prepare ahead of time. For Perello, this means onions in cubes before the trip, precook your bacon and prepare packets of cookies, pancakes or cornbread aggregate in Ziploc bags (cut a corner to use Ziploc as your sleeve pocket).
What exactly are you doing with this big camping pantry? “Laugh dishes are those that involve safe ingredients that my husband, Robert and I have harvested or fished near our camp, such as trout or watercress from a stream or even wild fennel,” Perello says. He also loves foil bags for homeless people, an aggregate of vegetables and proteins wrapped in aluminum foil, for everything from vegetables to fish. “They can be cooked in charcoal or grills and are very indulgent, very easy to prepare in advance or on site, are kept well, are easy to eat on the pass and can be custom designed for all types. Capricious eaters
While you may not offer a Michelin-starred fare on your next camping trip, you can still take inspiration from Perello when it comes to setting up your cell kitchen. Here are 10 cooking utensils to camp to load a chef’s touch on any camping trip.
Perello describes Coleman Triton’s 2-burner propane stove as an affordable work addict. The spacious cooking surface is giant enough to accommodate a 10-inch skillet and a 12-inch skillet at the same time. In addition, adjustable controls independently allow you to adjust your heat anywhere, from boiling to simmering. A clever folding windshield prevents the wind from reaching the flames. Cleaning is simple thanks to the strong detachable nickel-chrome grilles and integrated care that makes it easy to ship the 11-pound grill from the campsite to the car.
“This radiator turns into a backpack,” Perello says of Yeti Hopper’s Soft BackFlip 24 cooler. Ideal for counting trips, this spacious refrigerator can hold a day of food and drink. Ergonomic straps and detachable chest straps and belts make travel more comfortable. Extremely durable, the DryHide housing is resistant to mold, punctures and UV rays. More importantly, it promises an incredible grip without blood so you never have to drink a hot beer again.
The feet of the Dutch Cast Iron Oven Lodge Six Quart allow it to position itself on fire, Perello says. Incredibly versatile, it’s great for soups, stews and meats, but Perello has also recently used his to make a pizza and says it worked wonders. The cast-iron pan distributes heat evenly, making it ideal for fast browning over the upper heat and prolonged, slow cooking. And the well-adjusted lid turns it into an automatic irrigation cap that helps keep warm.
The New Camp cookbook allows you to channel your inner chef into nature. The delicious recipes of author Linday Ly will boost your culinary creativity beyond hot dogs and S’mores. Recipes of diversity from the ambitious (braised red meat shoulder with Dutch baked cider with apple and polenta) to the new strawberry and rhubarb cobber) and are enriched with food. You’ll also find comprehensive tips on everything from packing a cooler and building a fireplace to cooking in aluminum bags and baking in a Dutch oven.
Perello fills old bottles with spices and sells them in a zipped makeup kit. If you don’t have a spice pantry at home, the CSpice organic camping spice box covers all your condiments needs. Each set includes essential elements such as organic black pepper, Himalayan pink salt and organic garlic, pus onion, red pepper flakes, meat seasoning, vegetable seasoning and an Italian blend. Individual bags can be reseclosed and come in a handy musket zippered bag.
“I use a ton of small lamps to remove the darkness from our camp, trails, tent and kitchen area,” Perello says. His favorites are Moji Black Diamond lanterns. “The battery lasts a long time, so I can leave some out all night.” A triple power LED emits a warm brightness and a gradation transfer adjusts the brightness. Leave it on the floor or use the double hook folding suspension loop to screw the flashlight over your camp.
Perello prefers to pre-cook his bacon before taking it to the camp because the cooked bacon will stay longer than raw bacon and must be transported. His favorite logo is Benton’s 4 smoked bacon, hand-dried with salt, brown sugar and black pepper. After three weeks of hardening, he entered the Benton smoking room in Madisonville, Tennessee, for two or three days. It’s wonderful for breakfast, but Perello also adds it to the fire-roasted potatoes with cream and new herbs.
The gourmet cooking set GSI Outdoors 11 is helping to organize the camp kitchen. A lightweight handbag sells all parts of the 11-piece kit while leaving room for your own additions. Many teams perform various functions. For example, the spoon includes gradients so you can measure recipes, and a spatula has tapered edges and a serrated edge to simplify flipping and service. A four-compartment, two-bottle compressible spice shelf makes it easy to purchase your favorite seasonings and seasonings at the count.
Your morning coffee regimen shouldn’t end just because it’s miles away from a Starbucks. Wake up your camping buddies with the scent of a new infusion of a percolator bubbling over the campfire. Perello is a fan of the 6-cup Stanley Adventure percolator, which she says is also ideal for heating water. Stainless metal does not oxidize and naturally does not contain BPA. Detachable silicone care allows you to capture and pour flames directly safely.
Tread lightly and package your food in eco-friendly lunch packs from Bee’s Wrap. A natural alternative to plastic wrap, the reusable, compostable wraps are made of beeswax, organically-grown cotton, jojoba oil and tree resin. Each kit comes with a sandwich wrap and two medium wraps for snacks. You can build your sammy atop the wrap, fold in the corners and wrap the string around the wooden bee button to seal. The wrap doubles as a placemat for meals.