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Backpacker Magazine – August 2009

The Manual: Win a Camp Cookoff

Ideal appetizers, perfect wine pairings, desserts, and advanced techniques.

by: Elisabeth Kwak-Hefferan, Illustrations by Supercorn


DESSERTS: Finish strong (and sweet)
Don't let the final course be an afterthought: Reach gold-medal territory with a rich grand finale. Try one of these proven winners:
Bananas Flambé
Tiramisu

MASTER ADVANCED TECHNIQUES

Poach fish on a camp stove
Add your favorite poaching liquids to a large pan or skillet (try water + white wine + dried onions and carrots, or water + thyme + fennel seeds + lemon zest); liquid should be about one inch deep. Bring to a slow simmer, then add fish fillets. Cover and cook 10 to 12 minutes, keeping liquid at a simmer (don't let it reach a full boil!), until fish is opaque and flakes easily. Remove from pan and boil remaining liquid until thickened; serve over fish. Tip: Use a stove with precise temperature control, such as the Optimus Crux Lite ($40, optimusstoves.com).

Grill gourmet steak on a campfire
At home, marinate half-inch-thick flank steaks (try minced garlic, dry mustard, and whisky) in a zip-top bag, freezing overnight. At camp, before starting a fire, create a stable platform for your grill using four large rocks. Build a fire and let it burn down to hot coals. Place a lightweight grill (such as Open Country's Backpacker's Grid; $15, rei.com) on rocks—it should be six to eight inches above the heat. Put thawed steak on the grill and cook to taste, flipping once.



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READERS COMMENTS

nikki o
Aug 19, 2010

i would go a tablespoon and then if that works keep adding from there.

Jay
Mar 07, 2010

Guess we'll never know.

Angelfire
Oct 15, 2009

What is the volume of cornmeal? On my screen it says ".

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