Outdoor Tips from CADAC
Camp cooking is a great way to relax and socialize. By following the outdoor tips below you will be able to not only make the most of your Cadac equipment, but also ensure a safe and enjoyable outdoor cooking experience.
Outdoor tips for cooking in foil
Make use of two plies of foil. The foil should be thick to prevent the burning of food. Hard vegetables will take longer to cook through while you should not keep burgers in for longer than 15 minutes. Steaks take a while and potatoes can be tested for readiness with the use of a fork. Remember that you will need something to provide moisture such as veggie oil, salad sauce or onions. Prevent under cooking by taking out one meal only and testing it before taking out the other meals. If you want to wrap food in foil for cooking you should make sure that there are no holes where the juice can drip through. Foil cooking is best done on charcoal rather than a huge wood fire.
Outdoor tips for preparing the area where you will cook
Wind can be a bummer and as such you should build a windshield first to ensure that smoke and dust don’t blow all over the camp place. The cooking should be done a safe distance from the tents to prevent accidental fires. We offer you a range of barbeque equipment such as the Carri Chef and the Safari Chef which come with dome lids that can be hooked into the side to act as windshields. The dome lids can also be used to cover the foil wrapped foods. Another benefit of having our equipment is that you also have interchangeable cooking surfaces, making it possible to prepare from camp breakfasts to steaks in the afternoon and stir fry the evening.
The above outdoor tips are only two examples of how you can enjoy camp cooking more. Be sure to take along your Cadac LPG gas cylinders, chairs, lights, firelighters and cooler boxes.
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